Best 2 Guineitos En Escabeche Recipes

In the realm of culinary delights, few dishes capture the essence of harmony between sweet and sour flavors quite like Guineitos en Escabeche. This traditional Puerto Rican dish features succulent green bananas, pickled in a tantalizing marinade of vinegar, spices, and herbs. With its vibrant colors and irresistible aroma, Guineitos en Escabeche is a staple at Puerto Rican gatherings, enjoyed as a side dish, appetizer, or even as a main course. This article presents a diverse collection of recipes that explore the versatility of this beloved dish, ranging from classic preparations to innovative twists that cater to various dietary preferences and culinary tastes.

1. **Classic Guineitos en Escabeche**: Embark on a culinary journey with this timeless recipe that captures the authentic flavors of Puerto Rican culture. Green bananas are lovingly marinated in a blend of vinegar, garlic, oregano, and other aromatic spices, resulting in a symphony of tangy, sweet, and savory notes. This classic preparation is a crowd-pleaser, transporting taste buds to the vibrant streets of Puerto Rico.

2. **Vegan Guineitos en Escabeche**: Experience the delectable flavors of Guineitos en Escabeche while embracing a plant-based lifestyle. This recipe ingeniously substitutes vinegar with a combination of lemon juice and apple cider vinegar, creating a tangy marinade that complements the sweet green bananas. Aromatic herbs and spices dance harmoniously in this delightful dish, catering to vegans and vegetarians alike without compromising on taste.

3. **Spicy Guineitos en Escabeche**: Ignite your taste buds with this fiery rendition of Guineitos en Escabeche. A generous helping of chili peppers and paprika infuses the marinade with a captivating heat that lingers on the palate. This recipe is perfect for those who crave a bold and flavorful experience, promising an explosion of taste with every bite.

4. **Guineitos en Escabeche with Tropical Fruits**: Embark on a tropical adventure with this vibrant recipe that incorporates a medley of exotic fruits. Sweet pineapples, juicy mangoes, and tangy tamarind join forces to create a marinade that bursts with tropical flavors. The succulent green bananas absorb this delightful concoction, resulting in a dish that transports you to a Caribbean paradise.

5. **Baked Guineitos en Escabeche**: Experience a healthier take on Guineitos en Escabeche with this oven-baked variation. Instead of traditional frying, this recipe gently bakes the marinated green bananas, resulting in a crispy exterior and a tender, flavorful interior. This guilt-free indulgence allows you to enjoy the classic flavors of Guineitos en Escabeche without compromising your health goals.

Let's cook with our recipes!

GUINEOS EN ESCABECHE (GREEN BANANA SALAD)

Guineos En Escabeche (Green Banana Salad) image

I found this recipe as a comment on a blog that was describing how to ripen green bananas. Sometimes they are just TOO green so I plan on trying this soon. The poster went by "Kat" But then I noticed she had THREE cups of oil so I looked this up online (my Spanish skills came in handy!) and adjusted it a little. yield and time is approximate

Provided by Chef Tweaker

Categories Tropical Fruits

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs bananas, bright green unripe -about 10 green bananas (the greener the better)
2 large onions, sliced into thin rings
1/2 cup white vinegar
3 -4 garlic cloves, crushed
10 -12 olives, green (stuffed with pimiento if desired)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
1 cup olive oil or 1 cup light olive oil
salt and pepper

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins.
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. (Other recipes said to cook only until the onions got soft.) Remove from heat and set aside to cool to room temperature.
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or "Tupperware" bowl. Add the sauce to the bananas. Stir and mix well. Cover them and let them cool off. After they cool off place them in the refrigerator for 2 hrs or longer -- the longer the better. Serve and eat.

GUINEITOS EN ESCABECHE

Guineitos En Escabeche image

Just a typical spanish side dish, would go well with for example Bistec Encebollado (Steak With Onions) and white rice.

Provided by ButterflyGirl214

Categories < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs green cooking bananas, about 10 green bananas
1 -1 1/2 lb onion, sliced into thin rings
1 cup white vinegar
3 -4 cloves crushed garlic
10 -12 green olives (the ones with the pimentos)
1/2 teaspoon salt
10 -12 whole black peppercorns
3 -4 bay leaves
3 cups olive oil or 3 cups light olive oil
2 quarts water

Steps:

Cut the banana with a knife by cutting off the ends of the bananas and making a cut alond the outside curves of the banana skins, but DO NOT remove the skins (don't cut your fingers).
Place the bananas in boiling water and add 1 to 2 tablespoons of salt and 2 teaspoons of oil to make them peel easier. Boil the bananas for approximately 20 minutes on medium-low heat. If you boil them too long they will come apart.
While the bananas cook, make the Escabeche sauce by placing all the rest of the ingredients into a pot. Stir them well and place on medium heat until the mixture gets hot. Then reduce the heat to low and cook for approximately 1 hour. Remove from heat and set aside to cool to room temperature. I can almost smell the sauce. Yum!
The banana is done when you lightly stab it with a toothpick and it is tender but firm. Peel off the skins and cut the bananas in 1 inch size rounds and put them in a glass or plastic bowl. Add the sauce to the bananas. Stir and mix well. Cover them and marinade them for at least 24 hours at room temperature. Tips You can refrigerate the bananas, but make sure they have cooled down to room temperature before you do.

Nutrition Facts : Calories 1179.4, Fat 109.4, SaturatedFat 15.2, Sodium 287.1, Carbohydrate 52.1, Fiber 6, Sugar 22.2, Protein 4.4

Tips:

Select firm, unripe guineitos: This will ensure that they hold their shape well during the pickling process.
Use a variety of vinegars: This will give the escabeche a more complex flavor. White wine vinegar, apple cider vinegar, and sherry vinegar are all good options.
Add aromatics to the pickling liquid: This will infuse the guineitos with additional flavor. Common aromatics include garlic, onion, bay leaves, and peppercorns.
Let the escabeche rest for at least 24 hours before serving: This will allow the flavors to meld and develop.
Serve the escabeche chilled: This will help to preserve the freshness of the guineitos.

Conclusion:

Guineitos en escabeche is a delicious and versatile dish that can be enjoyed as an appetizer, side dish, or main course. It is a great way to use up extra guineitos and is also a good way to preserve them. With its tangy, sweet, and savory flavor, guineitos en escabeche is sure to please everyone at your table.