Escabeche para panes con pollo

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar offers a milder flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier and maintains a similar taste.

Wash the cauliflower and cut it into smaller pieces, ensuring they are not too big or too small.

Peel and slice 4 carrots into thin strips, adjusting the thickness to your preference.

Cut green beans in half lengthwise, using a knife carefully to avoid cutting yourself.

Slice 2 white onions finely.

Chop a mild bell pepper and a couple of jalapeños, cutting the jalapeños on the diagonal.

In a pot, heat avocado oil and prepare boiling water for blanching the cauliflower.

Blanch the cauliflower in boiling water for about 1 minute to keep it crunchy, then remove it and drain.

Add the sliced onions to the pot and sauté for about 25 seconds before adding the carrots and garlic (about 2 small cloves).

Add the blanched cauliflower back to the pot and stir everything together for about 1 minute.

Add a splash more avocado oil, salt, and apple cider vinegar, adjusting the amount according to taste.

Mix in about 1.5 cups of water, 2 bay leaves, and a generous amount of oregano.

Optionally, add chopped cabbage if desired, and check the doneness of the carrots and green beans to ensure they are not overcooked.

Allow the mixture to cool completely before storing it in a jar to prevent spoilage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary