MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE
Mexican pickled carrots can be served as a garnish or side with any Mexican meal. Put them on tacos, tortas, enchiladas and anything else you want. Your local taqueria has them, but now you can make them at home!
Provided by Nancy R. Lopez & MexicanMadeMeatless.com
Categories accompaniment Appetizer garnish topping
Time 35m
Number Of Ingredients 14
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!
Nutrition Facts : ServingSize 10 servings, Carbohydrate 69 g, Protein 8 g, Fat 30 g, SaturatedFat 4 g, Sodium 2680 mg, Fiber 19 g, Sugar 30 g, Calories 611 kcal
CARROT ESCABECHE (MEXICAN PICKLED CARROTS AND CHILIS)
Make and share this Carrot Escabeche (Mexican Pickled Carrots and Chilis) recipe from Food.com.
Provided by dicentra
Categories Vegetable
Time 20m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Place the vinegar, salt, sugar, oregano and 75 ml/2 fl oz/1/4 cup water in a saucepan over medium heat, stirring to dissolve the sugar, and bring to the boil.
- Add the remaining ingredients and cook for 2 minutes. Pour into a bowl and cool to room temperature.
- Refrigerate for at least 1 hour. Serve cold or at room temperature.
Nutrition Facts : Calories 129.8, Fat 0.4, SaturatedFat 0.1, Sodium 93.7, Carbohydrate 24.7, Fiber 4.4, Sugar 14.2, Protein 1.8
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