“Guineítos Verdes en Escabeche” is one of Puerto Rico’s most popular dishes. You would say it’s a “Jíbaro” dish.
Jíbaro is a term used to refer to mountain people, who lived “in-land” in the heart of the island, and are the backbone of the Puerto Rican culture…
Carmen Aboy Valldejuli is the raining queen of Puerto Rican cooking. Her book, Cocina Criolla – Puerto Rican Cookery, is considered the bible of our kitchen. The first edition was printed in November 1954 and now about 40 more editions have been printed. I have it in both Spanish and English and my copy is from 1983.
I am not adapting this recipe… it’s coming straight from her book. This is the way my mother made it and we continue to follow the recipe to the letter.
When I make this dish I always make it with a salted cod salad and some avocado and cilantro, of course.
A. Pickling Sauce or Escabeche:
2 cups of olive oil
1 cup of vinegar
1/2 teaspoon of salt
2 bay leaves
1-1/2 pounds onions, peeled and slices
2 cloves garlic, minced
B.10 green bananas (available in Hispanic grocery stores)
C. 8 cups of water – 2 teaspoons salt
In a heavy pot, mix ingredients included in Aand cook over low heat for an hour. Allow to cool.
Trim ends of bananas and slit just the peel, lengthwise, on both sides.
In a deep pot, bring to a boil water to cover bananas. Add bananas, cover and boil over low heat for 15 minutes. Drain and peel.
Fill the pot with ingredients included in C and bring rapidly to a boil. Add peeled bananas, cover and boil for 10 minutes. Add one cup of water and boil for another 5 minutes. Drain and allow to cool.
Cut bananas into one inch rounds. Place in a deep glass bowl, alternating with the escabeche sauce. Marinade for 24 hours.
Other recipes by Norma:
Arroz con Gandules y Chorizo
Carne Guisada (Beef Stew)
Carne Mechada (Pot Roast)
Piñón (Puerto Rican Lasagna)
Tembleque (Puerto Rican Coconut Pudding)
Frijoles Negros (Black Beans)
Piña Colada Flan
Supercharged Coquito – with Bacardi 151
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