Free Recipe Chipotles En Escabeche ( S-Cob-Etch-Eh )
Recipe Type: Free Recipes
Recipe Preparation: boil
Cooking Ingredients for Chipotles En Escabeche ( S-Cob-Etch-Eh ) Recipe
Chiles
Onions; sliced
Garlic; in cloves
Cloves
Peppercorns
1 Bay leaf (up to 2)
Salt
Piloncillo (best
-translation: chunk brown
-sugar, Mexican-style)
Vinegar
Cooking oil (unspecified;
-corn oil, soybean oil,
-cottonseed oil, rapeseed,
-etc. should be OK. Olive
-oil may be a little too
-strong-flavored, but
-what-the-hey. Post your
-findings.)
Chipotles En Escabeche ( S-Cob-Etch-Eh ) Preparation
(Also available in original Spanish; direct requests to me at jguad1@mer.cioe.com, as most list members appear to prefer misusing the English language.) Procedure: Rinse chiles. Simmer ”em, low heat, in just enough water to cover them, for about 15 minutes. Drain ”em. Add remaining ingredients: slices of onion, garlic, a few cloves, a few peppercorns, the bay leaf or two, salt to taste, and a pinch of piloncillo for a slight sweetening effect. Fill pot with enough VINEGAR and low-boil until other ingredients reach your desired level of done-ness, tenderness, etc. Before transferring into the pickling-jar-of-your-choice, add a bit of cooking oil. ( Bit was my translation of the Spanish chorro which can mean splash or squirt or dollop if you will.) Posted to CHILE-HEADS DIGEST V4 #101 by Jesse Guadiana <jguad1@mer.cioe.com> on Aug 26, 1997
Cooking Temperature:
Recipe Serves: 1
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