CEBOLLAS ENCURTIDAS
(Mexican Pickled Onions
I originally got the basics of this recipe from a Mexican cookbook. Then I saw Rick Bayless as Julia Child's guest on TV and copied down his recipe. It's really super. We love them, even on top of tacos! They're actually best at a barbecue; and you can double the recipe for a crowd. Just be sure to make it plenty of time ahead to get the proper flavor!
Serves: 6

1 large Red Onion, or 3 small
1/4 teaspoon Cumin Seeds
1/4 teaspoon Cracked Black Pepper
1/2 teaspoon dried Oregano (preferably Mexican)
1/4 teaspoon Salt
1/3 cup Cider Vinegar
Water
2 cloves Garlic -- minced

Slice onion(s) thinly; place in small saucepan; cover with water and let stand 1 hour. Meanwhile, in a small bowl combine cumin seed and cracked black pepper; mash with back of a spoon to release the aroma; set aside. Bring onions to boil; boil 2 minutes and drain. Place onions into a medium bowl; add mashed spices, oregano, salt, vinegar and garlic; mix well. Cover with water; mix well. Cover and refrigerate 4-6 hours or overnight. Onions should take on a dark pink color throughout.


Copyright 2005 Carol Stevens, Shaboom's Kitchen, All Rights Reserved