Escabeche oriental yucateco

Method

1. 1 Grill both the garlic cloves and dried chilies on a dry cast iron pan until the outer skin is charred black.
2. 2 Toasting the spices beforehand is the root of the smoky flavor in oriental escabeche; skipping this step results in a bland dish.
3. 3 Crush roasted garlic with cinnamon, cloves, oregano, and pepper, then mix with vinegar to make a marinade.
4. 4 Marinate the chicken for 4 hours, then grill it over charcoal for 20 minutes until the skin is slightly charred.
5. 5 Simmer the roasted chicken in the diluted marinade for another 35 minutes.
6. 6 Soak sliced red onions in vinegar for 30 minutes, then serve with chicken and corn tortillas.

With an appliance

• Charcoal grill 1 hr 40 min

  Grill the meat 15 cm above the grill for 20 minutes before simmering; the charcoal smoke is the key to the dish.