Photograph of the finished Escabeche oriental yucateco

Mexico · Gà nướng ngâm nước giấm hành Yucatán

Escabeche oriental yucateco

1 hr 40 min Hands-on time + 4 hr waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 4 lb
  • Photograph of Shallots Shallots 4
  • Photograph of Rice vinegar Rice vinegar 1 ⅛ cups
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Cinnamon Cinnamon 4 bars
  • Photograph of Cloves Cloves 0.4 oz
  • Photograph of Dried oregano leaves Dried oregano leaves 1.1 oz
  • Photograph of Garlic Garlic 4
  • Photograph of Black pepper Black pepper 0.7 oz
  • Photograph of Tortilla Tortilla 16 leaves

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.

Start cooking