Guineitos En Escabeche Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 lbs. guineitos verdes about 10 green guineitos
1 to 1 1/2 lbs. onions, sliced into thin rings
1 cup white vinegar
3 to 4 cloves garlic, crushed
10 to 12 olives
1/2 teaspoon salt
10 to 12 whole black pepper corns
3 to 4 bay leaves
3 cups olive oil or light olive oil
2 quarts of water
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Directions: |
Directions:1.Cut the guineito with a knife by cutting off the ends of the guineitos and making a cut along the outside curves of the guineito skins, but DO NOT remove the skins (don't cut your fingers)
2.Place the guineitos in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the guineitos for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart. This is a Rican warning.
3.While the guineitos cook, make the escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
4.The guineito is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins (which at this point will just slide off) and cut the guineitos into 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the guineitos. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature.
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Personal
Notes: |
Personal
Notes: Guineitos are simple ordinary bananas but green without a hint of yellow, you will most likely have to buy them at a Latin American store or a Puerto Rican store. If you are going to use a lot of them for big crowds call your local produce vendor and ask for them to hold a case of VERY green bananas - ask them not to "gas" them and keep them refrigerated.
Share the Escabeche and show them what they have been missing
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