Cebollas Encuridas

[kirra]

Cebollas Encuridas
Yucatecan Pickled Onions

Ingredients:

1 large red onion, thinly sliced
boiling water, to cover
1/4 tsp. freshly ground black pepper
1/2 tsp. salt (or to taste)
2 cloves garlic, minced
1/2 cup sour orange juice, or to cover
1/2 tsp dried oregano, preferably Mexican oregano

Preparation:

Pour boiling water over the sliced onions. Let sit for 1 minute. Drain, discarding the water. Put the onion in a non-reactive container (glass, porcelain, etc.) and add the rest of the ingredients. Let sit for at least one hour, but preferably overnight. Depending on the size of the onion, makes 1 to 1-1/2 cups of pickled onion.

Note: If I’m pressed for time, which is almost always, I’ll just grab the Mojo Criollo that I almost always have on hand, and use that in place of everything except the onion. This great marinade can be found in any Hispanic grocery store, and it contains most of the ingredients listed above: sour orange, garlic, salt, pepper, and “herbs.â€