Escabeche para panes con pollo - **GARANTIZADO** 😱😋 que te va a gustar!

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar adds a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is more affordable for frying.

sugar

🥗Healthier: honey

💰Cheaper: agave syrup

Agave syrup is a cost-effective sweetener.

Slice onions into half-moons using a slicing tool for safety.

Cut cauliflower into small pieces, ensuring they are not too large or too small.

Slice 2 green, 2 red, 2 orange, and 2 yellow bell peppers into strips.

Wash and cut green beans in half.

Slice 4 carrots into thin rounds and then into strips.

Slice jalapeños into rings or strips as desired.

In a container, mix 1 cup of water with mustard and Worcestershire sauce.

Heat a pot and add olive oil, then add sliced carrots first, cooking for 1-2 minutes until slightly softened.

Add green beans and jalapeños to the pot after the carrots have cooked for 2 minutes.

Add the bell peppers and cauliflower to the pot after another minute.

Add sliced onions to the pot and season with salt, stirring gently to avoid breaking the vegetables.

Pour in 1/2 cup of vinegar and 1 cup of water, adjusting the acidity to taste.

Add 1/2 teaspoon of black pepper, 1/2 teaspoon of cumin, and oregano, along with about 7 bay leaves.

Stir the mixture carefully to combine, ensuring the vegetables remain intact.

Allow the mixture to cool for about 5 minutes before adding the cauliflower to prevent overcooking.

Once cooled, mix in the cauliflower to absorb the flavors.

Portion the escabeche into jars or bags for storage, suggesting it can last up to two weeks in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level: