Taqueria-Style Carrots Escabeche Recipe

  Mexican Vegetable

1 large carrot, cut diagonally into 1/8-inch slices
1/2 large red onion, cut into 1/4-inch strips
2 jalapeiio or serrano chiles, thinly sliced
8 whole cloves garlic
2 bay leaves
1/2 teaspoon Mexican oregano
1 teaspoon salt
White vinegar (enough to cover)
Juice of 2 limes

Combine all the ingredients in a jar with a tight-fitting lid. Seal the jar and set it aside at room temperature for about 2 hours to get the perfect texture. Refrigerate any leftovers.

Make it quick: For a quick version, boil the garlic and the carrot and onion slices in a saucepan with enough water to cover for about 1 minute, then immediately remove them from the water and add them to the pickling jar. You'll have pickled vegetables in about 10 minutes. They won't be quite as flavorful, but you won't have to wait 2 hours, either.
Makes about 2 cups
These pickled carrots are popular additions to guacamole tacos, tacos dorados, and tacos de canasta. They should only be pickled for about two hours so that the carrots still have some crunch. There are plenty of variations of these, but the following is my favorite.

Taqueria-Style Carrots Escabeche

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