Mexican Pickled Red Onions
Feb 22, 2011 Hey folks, Grant here.
I get my food inspiration from many sources. I spend a lot of time watching food shows on TV. I have followed Julia Child since I can remember. Back in the days before cable, hers was sometimes the only cooking show on, and only once a week. In the mid-90's she had a show called, “In Julia’s Kitchen with Master Chefs”. I remember watching a young fella named Rick Bayless. He was an Oklahoma native doing Mexican food at the Frontera Grill in Chicago. That seemed strange, but once I read more about him I discovered that he was doing real Mexican cooking, based on a large amount of research that he had done while living in the country for six years. He has authored several cookbooks, and been a guest and host on several TV shows. His current and most popular PBS program is: Mexico: One Plate at a Time.
Recently, while searching the web, I saw a dish that was served with pickled red onions. It reminded me of the onions served with the roasted chickens from Rosticeria La Mexicana on the island that we visit in Mexico. They have just the right tang, along with good onion flavor. When you want authentic food, you can always trust Bayless and his recipes and methods. His respect for Mexican cuisine is unparalleled. So I whipped out my copy of Rick Bayless's Mexican Kitchen: Capturing the Vibrant Flavors of a World-Class Cuisine, fired up the stove and got to slicing onions.
Assemble your ingredients.
Peel and slice the onions 1/8 inch thick.
Blanch the onions in boiling salted water for 45 seconds.
Drain them and place in a medium sized bowl.
Coarsely grind the peppercorns and cumin in a mortar or coffee grinder and add to the onions.
Add the oregano, garlic cloves, salt and vinegar to the onions and add just enough water to cover them.
Stir well and let stand for several hours until the onions turn bright pink. Cover and refrigerate for up to several weeks.
These are very quick and easy to make, and are served as a condiment on the table with a host of meals. They are also good on tacos or a sandwich. I took some to the Waveland Coffee shop on Sunday and the boys were eating them on corn chips and just with their fingers, amid muffled expressions like Mmmph, Scarffff, Boy these are good!
Here's the recipe, adapted from Rick Bayless's cookbook:
Ingredients:
1 small red onion, peeled and sliced 1/8 thick
¼ teaspoon black peppercorns
¼ teaspoon cumin seeds
½ teaspoon dried oregano, preferably Mexican
2 garlic cloves, peeled and halved
¼ teaspoon salt
1/3 cup cider vinegar
Let me know if you try the recipe and how you like it!
Reader Comments (3)
The best place I have ever eaten is at the Redwoods in Anita, Iowa off Interstate 80 in western Iowa, just before you get to Atlantic. I love their huge relish tray, homemade bread and salad served before the meal. The steaks
are all wonderful and you leave saying you will never be able to eat again! But most people that live in the area
are back again the next week.
Awesome, Martha! Another one to add to the list.
Goldie's in Prairie City has a great tenderloin, not as large as some but voted best breaded one
in 2009, and it is delicious! It is one to try! Martha