Pickled red onions (Escabeche rojo) from Nopalito: A Mexican Kitchen (page 39) by Gonzalo Guzmán and Stacy Adimando

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Black bean-stuffed tortillas with shredded chicken (Panuchos de pollo); Short rib stew (Birria al res)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • southerncooker on May 06, 2018

    Great flavor but the haberano sure gave them a lot of heat.

  • SheilaS on April 11, 2018

    Nicely flavored pickled onions. I was worried that the amount of liquid (6 Tbsp) wasn't going to be enough to "pickle" 4 cups of sliced onions but it worked perfectly as the onions give off a lot of their own liquid once they hit the pan and then even more as they sit and cool.

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