How to Prepare Puerto Rican Guineitos en escabeche

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Holiday meals require accompaniments and the guineitos en escabeche spinach salad is a delicious flavour of Puerto Rico. The Guineitos are cooked in a marinade consisting of white vinegar, chopped onions, garlic cloves, olives green, peppercorns, salt, bay leaves, olive oil, and bay leaves chilled. The vinegary tang from green banana salad pairs well with pernil, Lechon and pernil. 

Ingredients for the guineitos en escabeche

  • Seven green bananas 
  • Two onions, chopped and cut into slices 
  • Six bay leaves 
  • 1/2 1 tbsp whole black pepper 
  • Four cloves of garlic, minced 
  • 2 1/2 tablespoons salad olives. My favorite is Goya 
  • 1 1/2 cup olive oil 
  • 1 cup white vinegar 1 cup white 
  • 1 tsp or until you are satisfied salt 
  • One teaspoon or until you are satisfied with the taste, Adobo is my favorite. Goya 

Cooking Instructions 

  • Peel the bananas, then make a big dish with water and salt. 
  • Put the bananas into the water, and allow them to boil for 20 minutes at least until they’re soft enough to allow one to put a fork into them but not too soft that the bananas break apart. Inspect the bananas after 15 minutes to ensure that it is not the case. 
  • Mix the chopped onions with vinegar, olive oil, bay leaves, black pepper, corns, garlic, salad olives, and “adobo” or salt in a small saucepan when the boiling bananas have finished. 
  • Let them sit at a medium/low temperature so that the mix is warm but not boil for 10to 15 minutes. It must remain warm, and the onions soften slightly. 
  • If you use a full glass of vinegar, the flavour will be tangier and brinier. I love the tangy taste; however, try half a cup of vinegar if you’re not sure. Add more once you have tasted it to see if you like it. 
  • Once the bananas are finished boiling, drain the water and then cut them into pieces of 1/2 inch. 
  • Set them inside a glass bowl, and pour the warm-up “escabeche” over them. 
  • Keep them in the refrigerator for a minimum of at least a few hours. The longer you let them marinate in the fridge, the better they taste. 
  • Serve at room temperature for an appetizer or as an accompaniment. 
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