How to Make Poultry-Based Mexican Escabeche
Poultry-based Mexican escabeche is a delicious, tangy dish that perfectly combines the flavors of marinated chicken or turkey with pickled vegetables. This dish is a fantastic addition to any meal, serving as a refreshing side or a complete main course. Below is a step-by-step guide on how to make this traditional Mexican escabeche at home.
Ingredients
To prepare poultry-based Mexican escabeche, you’ll need the following ingredients:
- 2 cups of cooked chicken or turkey, shredded
- 1 cup of carrots, sliced into thin rounds
- 1 cup of white onions, thinly sliced
- 1 cup of bell peppers (any color), sliced
- 1/2 cup of jalapeño peppers, sliced (optional for spice)
- 1 cup of vinegar (preferably white or apple cider vinegar)
- 1 cup of water
- 1 tablespoon of salt
- 1 teaspoon of black peppercorns
- 2 cloves of garlic, minced
- 1 bay leaf
- 1 teaspoon of dried oregano
- 1 teaspoon of cumin (optional)
Instructions
Step 1: Prepare the Vegetables
Start by cleaning and slicing your vegetables. Ensure the carrots, onions, and bell peppers are cut thin enough to absorb the pickling juices. If you prefer a spicier escabeche, slice the jalapeños as well.
Step 2: Cook the Marinade
In a medium saucepan, combine the vinegar, water, salt, black peppercorns, minced garlic, bay leaf, oregano, and cumin over medium heat. Bring the mixture to a boil, stirring occasionally to dissolve the salt.
Step 3: Add Vegetables
Once the marinade is boiling, add the sliced carrots, onions, bell peppers, and jalapeños to the pot. Allow the mixture to simmer for about 5 minutes. You want the vegetables to soften slightly but retain their crispness.
Step 4: Combine with Poultry
In a separate bowl, place the shredded cooked chicken or turkey. Pour the hot vegetable mixture over the poultry, ensuring it is well coated with the marinade. If needed, add a little more vinegar or water to ensure that everything is submerged.
Step 5: Cool and Refrigerate
Let the escabeche cool to room temperature. Once cooled, cover the bowl with plastic wrap or transfer it to an airtight container. Refrigerate for at least 4 hours, but preferably overnight. This resting period allows the flavors to meld together, making the escabeche even tastier.
Step 6: Serve
After marinating, your poultry-based Mexican escabeche is ready to be served! It can be enjoyed cold or at room temperature. Serve it with tortilla chips, tacos, or as a meat topping in salads. Garnish with fresh cilantro for an extra touch of flavor.
Tips for the Best Escabeche
- Feel free to adjust the vegetables based on your preference. Cauliflower, zucchini, or radishes also work well.
- If you love bold flavors, add some spices like coriander or chili flakes to the marinade.
- Poultry-based escabeche can be stored in the refrigerator for up to one week, making it a great meal prep option.
Making poultry-based Mexican escabeche is a simple and rewarding process. With its vibrant flavors and crunchy textures, it’s sure to become a favorite in your home. Enjoy this delightful dish at your next family gathering or as a unique addition to your everyday meals!