Cebollas En Escabeche Recipes

MEXICAN PICKLED ONIONS (CEBOLLA EN ESCABECHE)

Steps:

• Bring the water to a soft boil and immediately remove from the heat.
• Add the sugar and stir until dissolved.
• Mix the sugar-water with the vinegar, salt, oregano.
• Slice the onion into thin rings.
• Put the onion slices in a jar.
• If you'd like the onions to be spicy, add in strips of habanero, serrano, or jalapeño peppers.
• Add the bay leaves.
• Pour the mixed liquid into the jar and stir.
• Close the jar and leave to marinate in the fridge for at least 1 hour.

CEBOLLAS EN ESCABECHE ESTILO MEXICANO

Steps:

• Corta las cebollas finamente y agrega a un tazón.
• Sazona con el jugo de limón y las especias. Agrega el vinagre y el agua tibia.
• Coloca las cebollitas dentro de un tarro de vidrio y mantén en refrigeración.

CEBOLLAS EN ESCABECHE

Steps:

• In a heavy frying pan, dry-fry the chilies until the skins are scorched. Place the roasted chilies in a strong plastic bag and tie the top to keep the steam inches Set aside for 20 minutes.
• In a spice grinder or food processor, puree the allspice, peppercorns and oregano until it is coarsely ground.
• Cut the onions in half and slice them very thinly. Put them into a large bowl.
• Dry roast the uncut garlic cloves in a heavy frying pan until golden then mince them and add to the onions.
• Remove the chilies from the bag and peel the skins off. Deseed and rough chop them.
• Add the ground spices then the chilies to the bowl and stir in the vinegars.
• Add salt to taste and mix thoroughly. Cover and chill for 1 day before use.

HONGOS EN ESCABECHE; MUSHROOMS SAUTEED WITH VINEGAR

Steps:

• Put the olive oil in a medium skillet over medium-high heat. When it is shimmering, add the garlic and saute for 20 seconds. Add the mushrooms and salt, and saute until browned in spots and cooked through, but still retaining their shape.
• Add the vinegar and toss through; continue cooking until absorbed. Taste and adjust seasoning. Turn off the heat, allow to cool slightly, and garnish with the cilantro and an additional drizzle of olive oil. Serve warm.