Best 3 Guineitos En Escabeche Recipes
When it comes to traditional dishes that have been passed down through generations, "guineitos en escabeche" stands out as a culinary gem in Puerto Rican cuisine. This iconic dish is rooted in the fusion of Spanish and Caribbean flavors, a delightful combination of tart, tangy, and savory notes. Guava, with its unique sweet and aromatic profile, plays a crucial role in creating the distinctive escabeche sauce that envelops the tender guineitos (green plantains). The preparation process involves careful marinating and cooking techniques, resulting in a dish that delights the palate and captures the essence of Puerto Rican culinary heritage.
Here are our top 3 tried and tested recipes!
GUINEOS EN ESCABECHE (GREEN BANANA SALAD)
I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate
Provided by Chef Tweaker
Categories Tropical Fruits
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas 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. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
- The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.
GUINEITOS EN ESCABECHE
Just a typical spanish side dish, would go well with for example Bistec Encebollado (Steak With Onions) and white rice.
Provided by ButterflyGirl214
Categories < 60 Mins
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins (don't cut your fingers).
- Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
- While the bananas 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!
- The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or plastic bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature. Tips You can refrigerate the bananas, but make sure they have cooled down to room temperature before you do.
Nutrition Facts : Calories 1179.4, Fat 109.4, SaturatedFat 15.2, Sodium 287.1, Carbohydrate 52.1, Fiber 6, Sugar 22.2, Protein 4.4
FILIPINO FISH ESCABECHE
Tilapia, cod, or halibut can be used for making this Filipino fish dish, which comes with a sweet and sour sauce.
Provided by lola
Categories World Cuisine Recipes Asian Filipino
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Pat tilapia dry with a paper towel. Cut 2 to 3 slits on either side of the fish. Sprinkle salt on top. Fry in the hot oil until browned, about 2 minutes per side.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic until onion is translucent, about 5 minutes. Add red bell pepper and ginger; saute until fragrant, about 2 minutes.
- Mix water, vinegar, and sugar together in a bowl. Pour into the onion mixture in the skillet. Cover and bring to a boil. Cook until slightly reduced, about 2 minutes. Season with salt and pepper. Add cornstarch. Boil, stirring often, until sauce is thickened, about 5 minutes. Pour sauce over the fish.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 22.6 g, Cholesterol 10.2 mg, Fat 16.1 g, Fiber 1.1 g, Protein 6.4 g, SaturatedFat 2.2 g, Sodium 95.2 mg, Sugar 18 g
Tips:
- Select the freshest guineitos: Choose firm, plump guineitos with smooth, unblemished skin. Avoid any that are bruised or have signs of decay.
- Clean the guineitos thoroughly: Wash the guineitos under cold running water, gently scrubbing them with a soft brush to remove any dirt or debris.
- Use a variety of vegetables: Feel free to experiment with different types of vegetables in your escabeche. Common choices include carrots, onions, bell peppers, and celery, but you can also use zucchini, green beans, or asparagus.
- Adjust the spice level to your preference: The amount of peppercorns and bay leaves you use will determine the spiciness of your escabeche. For a milder flavor, use fewer peppercorns and bay leaves. For a spicier flavor, use more.
- Let the escabeche marinate: The longer you let the escabeche marinate, the more flavorful it will be. Ideally, let it marinate for at least 24 hours, but you can also marinate it for up to 3 days.
Conclusion:
Guineitos en escabeche is a delicious and versatile dish that can be enjoyed as an appetizer, main course, or side dish. It is a great way to use up leftover guineitos, and it is also a great make-ahead meal. With its tangy, flavorful sauce and tender guineitos, this dish is sure to be a hit with everyone who tries it. Whether you are a seasoned cook or a beginner, give this recipe a try and enjoy a taste of Puerto Rican cuisine.
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