A bit last minute here . . . but I'm also bringing, to accompany the conchinita pibil:
Very Hot Habanero Salsa:
3/4 c. orange juice, from about 2-3 oranges
3/4 c. lime juice, from about 8-9 limes
2 c. minced white onion
1-2 t. Mexican oregano
1 t. salt
2 T. minced, seeded habaneros (about 4 peppers)
Cilantro, finely chopped (optional)
Juice the oranges and limes, preferably using electric juicer. Strain the juice into a bowl. Mix in the onion, oregano, salt, habaneros and cilantro, if using. Let stand at least an hour to let flavors develop.
Zuni Cafe's Pickled Red Onions:
1 lb. red onions
3 c. distilled white vinegar
1 1/2 c. sugar
1 cinnamon stick
A few whole cloves
A few allspice berries
A small dried chile (I use arbol)
A star anise pod (optional)
2 bay leaves
A few black peppercorns
For the brine: Combine vinegar, sugar, cinnamon, cloves, allspice, chile, star anise (if using), bay leaves, and peppercorns in 4-qt. saucepan. Bring to a boil, reduce heat, cover and simmer for 3 minutes (until the sugar is dissolved and the flavors start to infuse the brine). Turn off the heat and let stand to allow the flavors to infuse the brine.
For the onions: Slice 3/8" thick. Separate the rings. (I do this while the brine is infusing. In total, I let the brine infuse off the heat for 1/2 - 1 hour.)
After about 1/2-1 hour, uncover brine and bring to a boil over high heat. Add 1/3 of onion and stir under. (They will turn hot pink.) After about 20 seconds, or when the brine comes back up to a light simmer, stir them again and slide the pot off the heat. Remove the onions with slotted spoon and spread on a sheet pan. [This portion is tedious, but ensures that the onions stay crunchy.] Move the pot back onto the heat, and repeat this process with the remaining two batches of onions.
When the onions have cooled, repeat the entire process two more times (!), again in three batches, making sure that the onions have cooled in between on the sheet pan. [Make sure you always add 1/3 of the onions and pull them as soon as the brine comes up to a light simmer.] After the third round, while the onions are cooling on the sheet pan, thoroughly chill the brine (you can do this in the refrigerator). When it is chilled, add the onions to the brine. (A cool brine ensures that the onions won't continue to cook and get mushy.) Store in a lidded jar in the refrigerator, where they will keep indefinitely. Serving suggestion: "Age" 1 day in refrigerator before serving.
Last edited by
aschie30 on June 22nd, 2008, 2:45 pm, edited 2 times in total.