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Escabeche Recipe

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This recipe for Escabeche is from From Mom's Recipe Box, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, cooked and picked off bones
2 quarts broth
1 T. oregano
2 bay leaves
2 whole cloves (or pinch of ground)
1-2 T. recado
2 T. chicken bouillon
Season-all or salt to taste
2 jalapeno peppers, cut up (or black pepper)
3 large onions (we like at least double this)
1/2 cup vinegar
boiling water
Directions:
Directions:
Simmer all but the last 3 ingredients. Slice onions. In container, pour vinegar and boiling water over onions. Let set for 5 to 10 minutes. Drain onions and put into the boiling broth above. (I use some of that water to add to the caldo to give a more vinegar taste or add a little vinegar to taste) Boil for 5 to 10 minutes. Serve with corn tortillas.

 

 

 

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