Though Manor Rd. favorite Yuyo has shuttered, executive chef Maribel Rivero is still sharing her South American food expertise via her Cocina Maribel live virtual classes, with topics including knife skills, braising, and ceviche making.
Here’s her recipe for encurtidos, which Chef Maribel explains is similar to the escabeche you know from Mexican cuisine, but in Peru and other Latin countries usually includes only vegetables, “whereas escabeche includes pickled proteins,” she says.
“I’ve combined my own version of pickled vegetables with chile peppers. I also omitted oil since I wanted the solution to be clear.”
Encurtidos
Ingredients:
2 cups cauliflower florets, cooked al dente (about half a cauliflower)
2 cups carrots, round slices, cooked al dente
1/8 of a red onion, thick slices, sautéed
6 large garlic, sautéed
1 serrano, sliced (add another for extra heat)
4 oregano stems with leaves
2 parsley stems with leaves
4 thyme stems with leaves
4 whole bay leaves
1 cup apple cider vinegar
1 cup water
1 tablespoon sugar
1 tablespoon salt
4 whole black pepper peppercorns
3 coriander seeds
4 whole all spice
Directions:
Boil 1 cup of water. Set your water aside. Cook your cauliflower florets in simmering water with 1 teaspoon of salt. Cook until al dente about 2 minutes. Remove and cool in the refrigerator.
Cook your carrots for 3 minutes. remove and cool in the refrigerator.</p
Saute your garlic and onion slices in a saute pan with a scant of neutral oil.
Slice your serrano or chile of choice in round slices.
In a 24 ounce glass jar, add your vinegar, boiled water, vegetables, herbs, and spices. Marinate overnight. Store for up to a month.
This article appears in July 3 • 2020.