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.