Cebollas En Adobo Sweet Sour Onions Tapas Recipes

CEBOLLAS CURTIDAS (MEXICAN PICKLED ONIONS)

Steps:

• Put beets in medium saucepan and add garlic, bay leaves, vinegar and 4 cups water.
• Bring to a boil over high heat, reduce heat to medium, and simmer 10 minutes.
• Put onions in a medium bowl. Strain hot beet cooking liquid over onions and set aside to rest until onions soften slightly, about 5 minutes.
• Drain onions and return to bowl. Add sour orange juice (or lime juice, lime zest and grapefruit juice) and salt to taste and toss well.
• Cover and marinate in the refrigerator for 1 hour before serving.

SWEET-AND-SOUR ONIONS

Steps:

• Cut a cross into root end of onions, and set aside. In a saute pan that will hold onions snugly in one layer, place onions, butter and enough water to come no more than 1 inch up sides of pan.
• Place pan over medium heat for about 20 minutes, turning onions occasionally. Add a little water if pan begins to run dry.
• Add vinegar, sugar and salt and pepper to taste. Turn onions again, and reduce heat to low. Continue to cook for 1 hour or more, turning onions occasionally, and adding a tablespoon or two of water whenever necessary. Onions are done when they are a rich, dark, golden brown all over, and are easily pierced when prodded with a fork. Serve hot, with pan juices.

CARAMELIZED ADOBO ONIONS

Steps:

• Heat the oil over medium high heat.
• Add onions and reduce the heat to medium-low.
• Cook slowly, stirring occasionally, until golden brown and caramelized, about 20 minutes.
• Add the salt and pepper to taste, sugar and adobo sauce stir well to combine.

SWEET & SOUR CHICKEN ADOBO

Steps:

• Heat half the oil in a large pan. Put the chicken in a large bowl, season well and toss through the cornflour, then cook in batches until browned all over (don't overcrowd the pan or the chicken won't brown). Tip each batch straight into the slow cooker as you go, adding a little more oil to the pan if you need to. Add the onion, garlic and peppers, cook for a few mins to just soften, then add these to the slow cooker too.
• If there is any cornflour remaining in the bowl, add a drop of the coconut milk and swirl it around, then pour into the slow cooker. Add the remaining coconut milk, the soy sauce, vinegar, sugar and bay leaves, season with plenty of black pepper, then heat the slow cooker to Low, cover with the lid and cook for 5-6 hrs until the meat is tender and the sauce has thickened. (If you don't have a slow cooker, tip the ingredients back into the pan, cover and cook for 11/2-2 hrs, stirring every now and then to prevent it from catching, and adding a splash of water if the stew looks dry.) If the sauce in the slow cooker is too thin, thicken it with the remaining cornflour. Mix 1-2 tsp cornflour with 1-2 tsp cold water to make a paste, ladle 2-3 spoonfuls of the sauce into a saucepan and bring to says a simmer, then stir in the cornflour paste and cook for 1-2 mins to thicken. Stir back into the slow cooker and cook on High for 10 mins more. Serve with rice and stir-fried veg.

CEBOLLAS EN ADOBO - SWEET & SOUR ONIONS TAPAS

Steps:

• Heat 2 tablespoons of the oil in a small skillet and saute the chopped onion and garlic until the onion is tramsparent.
• Add the tomato, saute for a minute,
• Add the parsley, bay leaf, 1/8 teaspoon of the basil, 1/8 teaspoon of the thyme, salt, pepper, and 2 tablespoons water.
• Cover and simmer for 20 minutes.
• Place the pearl onions in a saucepan with 1/2 cup water, vinegar and the remaining 1 1/2 tablespoons of oil, the tomato mixture, the remaining 1/8 teaspoon of basil, the remaining 1/8 teaspoon of thyme, the raisins, salt, pepper, and sugar.
• Bring to a boil, reduce to a simmer and cook uncovered for 45 minutes.
• Cool and refrigerate.
• The onions will keep for many days in the refrigerator.