Escabeche De Mexicana Food

ESCABECHE RECIPE (MEXICAN PICKLED VEGETABLES)

Steps:

• Cut the vegetables and place them in a pint sized mason jar (or two). Use more or less of any vegetable as desired.
• If using whole seeds, toast them in a small pot over medium heat until fragrant, approximately 2 minutes.
• Add the vinegar, water, sugar, and salt to the pot (and add the ground spices here if using ground instead) and bring to a boil.
• Remove the pot from the heat and pour the vinegar mixture into the jars over the vegetables. Let cool and refrigerate at least 30 minutes.

A CLASSIC ESCABECHE

Steps:

• Gather the ingredients.
• Combine the cup salt with 4 cups of water, and stir to combine. Brine the fish in this mixture for 30 to 45 minutes.
• Heat the olive oil in a large pan, and add the mashed garlic cloves, chile, and 2 bay leaves. Cook these aromatics in the oil over medium heat until the garlic browns, about 4 to 6 minutes. Do not let the garlic burn. Remove the aromatics and discard.
• Turn the heat up to medium-high, and cook the fish. You want a good sear , so if the fish is not cooking hot enough, turn the heat all the way up to high. Sear each side of the fish for 1 to 3 minutes, depending on the thickness. You don't need to cook the fish all the way through.
• Remove the fish to cool. Add the slivered onion, lower the heat to medium and cook until translucent. Remove to cool.
• Add all the remaining ingredients to the pan, turn the heat up to high, and bring to a rolling boil. Reduce by half, turn off the heat, and let cool.
• When everything is at room temperature, pour the sauce into a container, and add the fish and onions. Store in the refrigerator overnight to let the flavors marry.
• Serve cool or at room temperature.

FISH ESCABECHE

Steps:

• Season the fish with salt, pepper and cumin, and pass through the flour.
• Heat half the olive oil in a frying pan over medium heat. Fry the fish on both sides, until golden (abour 3-5 minutes). Reserve.
• Bring water to a boil in a small saucepan, and blanch the onion for 1 minute. Drain.
• Heat the rest of the oil in a small sautee pan over medium heat. Sautee the garlic and chili paste for 2-3 minutes. Then add the onion, and vinegar, and season with salt and pepper. Simmer for about 5 minutes (Add 2-4 tablespoons water if it dries up).
• Cover the fish with the onion mixture, put in a sealed container, and leave it in the fridge for as long as possible (overnight is best).
• Serve over a lettuce leave, and decorate with hard boiled egg slices, and black olives.

MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE

Steps:

• You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
• In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
• Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you'd like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
• In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it's ready to be poured over the carrots in the jars.
• Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn't spill.
• Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
• Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that's if they last you that long!

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.

PESCADO EN ESCABECHE (PICKLED FISH)

Steps:

• First, prepare the escabeche by heating a large sized saucepan to stovetop medium heat. Pour in a little olive oil to sauté. Throw in the chopped white onion, minced garlic, and chopped red bell pepper when the pan is ready.
• Sauté the mixture for 3-5 minutes while continuously stirring. Slowly pour in the olive oil and apple cider vinegar. Toss in the spanish olives, bay leaves, salt, and the black peppercorns.
• Stir the mixture around and reduce the heat to simmer. Set aside for 45 minutes. Heat a medium frying pan to medium-high heat. Cover the bottom of the frying pan with oil for frying.
• Season the king fish steaks with adobe seasoning, salt & pepper, and squeeze half of the lemon onto both sides of the fish. Slowly put each king fish steaks into the pan, and fry each side for 3-4 minutes. Make sure to not over fry the fish. It should be golden on the outside, while making sure the fish meat is still soft.
• Place king fish steaks into a small-medium sized glass container. Pour escabeche sauce over the fish and cover the container with a tightly sealed lid. Place in the refrigerator for at least 24 hours for pickling process. Before eating, let fish thaw to room temperature.

MEXICAN PICKLED CARROTS (ESCABECHE)

Steps:

• Place the sliced vegetables in a non-reactive container that has a tight-fitting lid.
• Combine remaining ingredients in a saucepan and bring to a boil. Reduce heat to a simmer and cook 2 to 3 minutes.
• Pour the hot pickling liquid over the vegetables and allow to cool at room tenmperature. Discard any leftover liquid.
• When cool, cover and refrigerate the pickles for at least 3 hours.

ESCABECHE

Steps:

• Season fish with salt and pepper, and dust with flour. Heat a skillet and add canola oil to it. Saute the fish until brown on both sides. Remove from the pan and place in a deep pan.
• Remove some of the canola oil from the saute pan, and lower the heat to low, add all the vegetables and cook until soft and translucent. Add the ketchup and cook 1 more minute.
• Remove from the heat and add all other ingredients, except the avocado. Cover the fish with all ingredients and allow to cool to room temperature. Cover and place in refrigerator for 2 days. Serve with avocado slices.

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.

ESCABECHE DE MEXICANA

Steps:

• Heat the oil in a large saucepan over medium high heat. Add the onion and saute for three minutes, then add the garlic. Continue cooking until the onions are soft, 1-2 minutes more.
• Add the water and bring to a boil. Add the jalapenos and carrots and cook for 5 minutes, until slightly softened. Add the cider vinegar, 1 tbsp pickling salt, oregano and bay leaves and simmer for 1 minute. Remove from heat and allow to cool completely.
• Transfer the jalapenos, carrots and onions with slotted spoon or tongs into sterilized glass quart-sized jars. Throw away the bay leaves.
• Cover the vegetables with the cooking liquid until the jars are three-quarters full. Add 1 tbsp pickling salt to each jar and fill to the top with white vinegar.
• Cap each jar tightly and store in the refrigerator for up to several months. The pickled vegetables can be used starting one week later.