Cebolla En Nahuatl Recipes

LIME PICKLED ONIONS - CEBOLLAS ENCURTIDAS

Steps:

• Cut the onion in half, slice very finely (a mandolin is very helpful with this part) and place in a bowl
• Sprinkle with 1 tablespoon salt and a squeeze of lime juice, 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, salt and the oil, and mix well.
• Cover the onions and place in the fridge, the onions will start to turn pinkish after about 3 hours, and will turn very pink if left overnight. Taste again before serving and add salt if needed.

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.

BISTEC ENCEBOLLAO

Steps:

• In a large resealable bag, combine the steak, olive oil, garlic, oregano, sazon seasoning, onions, vinegar, beef stock, and salt. Seal and shake to mix. Refrigerate for at least 4 hours, or up to a couple of days.
• When you are ready to cook, dump the entire contents of the bag into a large deep skillet. Bring to a boil, reduce heat to low, cover and simmer until the beef is fork tender, about 40 minutes.

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.