Pulpo Encebollado Tacos Recipes

ENCEBOLLADO DE PESCADO (FRESH TUNA SOUP WITH PICKLED ONIONS)

Steps:

• PICKLED RED ONION AND TOMATO SALSA:.
• Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
• Cover the onions with lukewarm water and let rest for another 10 minutes.
• Rinse and drain the onions.
• Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
• Cut the tomatoes in half and slice very finely.
• Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
• FISH SOUP:.
• Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
• Add the water and cilantro springs, bring to a boil.
• Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
• Drain the tuna and keep the broth to cook the yuca.
• Separate or break the tuna into small to medium size pieces.
• Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
• Take the yuca from the broth, remove the strings and cut into bite size chunks.
• Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
• Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.

POLLO ENCEBOLLADO

Steps:

• Season the chicken pieces with salt and pepper. Heat the oil in a large sauté pan or pot over medium-high flame.
• Working in batches, brown the chicken pieces in the hot oil and remove to a plate.
• Pour off all but 2-3 tablespoons of oil and add the onions to the same pan. Reduce heat to medium-low and sauté until cooked down and just beginning to brown, 10-15 minutes.
• Increase heat to medium-high and return the chicken pieces to the pot. Add the water or stock, wine, bay leaf, salt and pepper and bring to a boil. Reduce heat to low and simmer, covered, for 25-35 minutes, or until the chicken is cooked through and tender.
• Adjust seasoning and serve with rice.

POLLO ENCEBOLLADA (ONION CHICKEN)

Steps:

• Season chicken with salt and pepper.
• Melt butter in a large, deep skillet over medium heat. Cook chicken pieces, in batches if necessary, until browned, 4 to 5 minutes per side. Add 1/2 of the onion rings, wine, chicken bouillon, cinnamon, garlic, thyme, and bay leaves. Cook over low heat until chicken is tender, about 20 minutes.
• Stir remaining onion rings into the skillet. Cook until softened slightly, about 3 minutes. Transfer chicken to a serving platter.
• Stir crema Salvadorena into the onion mixture in the skillet until well blended. Spoon over chicken.

BISTEC ENCEBOLLADO (CUBAN STEAK AND ONIONS)

Steps:

• Combine salt, pepper, and garlic powder in a small bowl. Sprinkle over steak slices on all sides to season. Transfer steak to a resealable plastic bag and add sliced onions, vinegar, and onion powder. Move steaks around to combine with the marinating ingredients. Seal the bag and refrigerate for 1 hour.
• Heat olive oil in a skillet over medium heat. Add steak and onion mixture; cook and stir until steak is browned and onions are soft, 4 to 6 minutes. Remove from the skillet and keep warm.
• Add beef broth, sofrito, and garlic to the skillet and cook over medium heat until garlic is golden brown, 2 to 3 minutes. Add steak and onions back to the skillet, cover, and simmer over low heat until onions and steak are cooked through, about 15 minutes.