What Are Green Bananas?
Green bananas are bananas that are harvested before they ripen. Unlike the familiar yellow bananas commonly consumed as a sweet snack, green bananas have a starchy and firm texture. As bananas ripen, they change color, flavor, and texture.
Green bananas are used in various culinary applications, especially in regions where they are a staple food. They are often cooked before being eaten and are commonly used in savory dishes rather than eaten as fresh fruit. Within dishes such as “guineos en escabeche,” green bananas contribute a starchy and mildly tangy component that enhances the taste of the escabeche marinade.
It’s important to note that green bananas are different from plantains, another variety of banana. While plantains are more extensive and usually cooked before eating, green bananas can be smaller and have a different flavor profile. Green bananas are versatile and can be used in various recipes, ranging from savory dishes to snacks and side dishes.
What is Escabeche?
Escabeche is a cooking technique and dish that marries and pickles food, usually fish or meat, in a seasoned vinegar-based mixture. “Escabeche” comes from the Persian word “sikbaj,” which means cooked in vinegar. This culinary practice has variations in many cuisines worldwide, including Spanish, Filipino, Mexican, and Puerto Rican.
The typical ingredients in an escabeche marinade include vinegar, olive oil, garlic, onions, and various spices such as bay leaves, peppercorns, and sometimes paprika. The food, often fish or meat, is usually fried or cooked before being immersed in the escabeche mixture. The dish is then allowed to marinate, sometimes for several hours or overnight, to absorb the marinade flavors.
Escabeche is recognized for its tangy and rich flavor profile, acting as a preservation technique that helps prolong the food’s shelf life. It is often served cold or at room temperature and can be enjoyed as an appetizer, side dish, or even a main course. The ingredients and preparation methods can vary depending on the region and cultural influences.
What are Guineos en Escabeche?
Guineos en escabeche is a traditional Puerto Rican dish made with green bananas (guineos verdes) that are boiled, peeled, and then marinated in a flavorful escabeche sauce. The escabeche sauce typically includes olive oil, vinegar, garlic, onions, bay leaves, peppercorns, and other spices. The dish marries for a period, allowing the flavors to meld and infuse into the bananas.
Guineos en escabeche can be served as a side dish or appetizer and is often enjoyed cold or at room temperature. Combining the tangy escabeche sauce and the firm texture of the green bananas creates a unique and delicious culinary experience. It’s a popular dish in Puerto Rican cuisine and is often prepared for special occasions or family gatherings.
What are Mollejas?
When referring to chicken, “mollejas” usually denotes chicken gizzards. Chicken gizzards are a muscular portion of the digestive system and are commonly classified as a form of organ meat. Gizzards are noted for their chewy texture and can be prepared through various techniques, including boiling, frying, or grilling.
When referring to “chicken mollejas,” it’s common to use this term specifically for chicken gizzards in certain culinary traditions. Gizzards are often used in regional dishes worldwide and are valued for their unique taste and texture.
Chicken mollejas are usually cleaned thoroughly to remove any membranes or impurities when preparing them. After cleaning, they can be cooked differently depending on the desired dish. For example, they might be boiled, grilled, or fried for added flavor and texture.
Chicken mollejas are adaptable and can be incorporated into a wide range of recipes, from stews and soups to dishes that are grilled or fried. They are appreciated for their savory flavor and are often included in the culinary traditions of many cultures.
Can You Make Guineos en Escabeche with Mollejas?
Yes, you can make guineos en escabeche with chicken mollejas (gizzards). Here’s a simple guide for preparing Guineos en Escabeche:
Guineos en Escabeche with Mollejas
Ingredients
- Green bananas (guineos)
- Chicken mollejas (gizzards) cleaned
- Olive oil
- Vinegar
- Garlic minced
- Onions sliced
- Bay leaves
- Peppercorns
- Salt to taste
- Other spices optional
Instructions
Prepare the Green Bananas (Guineos)
- Boil the green bananas until they are tender. Peel and slice them into bite-sized pieces.
Prepare the Chicken Mollejas
- Clean the chicken mollejas thoroughly, removing any membranes or impurities.
- Cook the mollejas until they are tender. This can be done by boiling or sautéing them.
- Once cooked, cut them into smaller pieces.
Make the Escabeche Sauce
- Warm up olive oil and cook minced garlic and sliced onions in a different pan until they become soft.
- Add vinegar, bay leaves, peppercorns, and any additional spices you prefer. Simmer the mixture for a few minutes to allow the flavors to meld.
- Adjust the seasoning with salt to taste.
Combine Guineos and Chicken Mollejas
- Place the cooked green bananas and chicken mollejas in a bowl.
- Pour the escabeche sauce over the guineos and mollejas, ensuring they are well coated.
Marinate
- Allow the combined mixture to marinate for a few hours or overnight in the refrigerator. This allows the flavors to penetrate the guineos and chicken mollejas.
Serve
- Serve the Guineos en Escabeche with Chicken Mollejas cold or at room temperature. Garnish with additional fresh herbs or spices if desired.
- Feel free to adjust the ingredients and proportions based on your taste preferences. This mix provides an innovative variation on the classic guineos en escabeche, adding the savory taste and texture of chicken gizzards.
Can You Make a Plant Based Version of Guineos en Escabeche?
Certainly! You can omit the mollejas altogether or create a plant-based dish similar to guineas con mollejas en escabeche without animal products. You can substitute the chicken mollejas with a plant-based protein option (e.g., tofu, tempeh, seitan, or your preferred meat substitute).
Plant-Based Guineos en Escabeche
Ingredients
- 12 - 15 pcs Green Bananas
- 1 cup Olive oil
- 2 pcs Onions sliced
- 1 tsp Vinegar
- 4 pcs Bay leaves
- 1 tsp Peppercorns
- 1 tsp Minced garlic
- Salt and pepper to taste
Instructions
- Cut the corners of the bananas.
- Slice the peel through the middle.
- In a large pot full of water, boil the bananas for 20 minutes or until softened.
- Drain and let cool with running cold water. Remove the peel and slice in circles.
- Prepare the pickled onions by cooking them with oil, vinegar, and spices until they are translucent.
- In a large bowl, add the cooked bananas and mix in the “escabeche.”
- Add adobo to taste, and enjoy!