Mollejitas en Escabeche Recipe
Mollejitas en escabeche, or pickled chicken gizzards, is a delightful dish that combines tender gizzards with a tangy, flavorful marinade. This traditional Latin American recipe is perfect as a snack, appetizer, or even a main dish when served with rice or crusty bread. Here’s how to make it.
Ingredients
For the Mollejitas:
- 1 pound chicken gizzards
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon oregano
- Salt and pepper to taste
- 2 bay leaves
For the Escabeche:
- 1 cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon black peppercorns
- 1 teaspoon red pepper flakes (adjust to taste)
- 1 carrot, sliced into thin rounds
- 1 bell pepper, sliced (red, green, or both for color)
- 1 small bunch of fresh parsley, chopped
Instructions
1. Prepare the Gizzards:
- Start by cleaning the chicken gizzards. Rinse them under cold water and remove any membranes or fat. It’s important to ensure they are clean for the best flavor.
- In a pot, bring salted water to a boil. Add the cleaned gizzards and bay leaves. Boil for about 20-30 minutes until they are tender. Skim off any foam that forms on the surface.
2. Sauté the Gizzards:
- Once cooked, drain the gizzards and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent.
- Stir in the minced garlic, cumin, and oregano. Cook for an additional 1-2 minutes until fragrant.
- Add the boiled gizzards to the skillet and season with salt and pepper. Sauté for about 5-7 minutes, allowing the flavors to meld. Remove from heat and let cool.
3. Prepare the Escabeche Marinade:
- In a medium saucepan, combine the white vinegar, water, sugar, black peppercorns, and red pepper flakes. Bring to a simmer over medium heat.
- Add the sliced carrots and bell peppers. Cook for about 5 minutes until they start to soften slightly.
- Remove the saucepan from heat and allow the marinade to cool.
4. Combine Gizzards with Marinade:
- In a large glass jar or bowl, layer the sautéed gizzards with the pickled vegetables (carrots and bell peppers). Pour the cooled escabeche marinade over the gizzards, ensuring they are fully submerged.
- If you have extra fresh parsley, sprinkle it on top for added flavor and color.
5. Marinate:
- Seal the jar or cover the bowl tightly with plastic wrap. Place it in the refrigerator and let the gizzards marinate for at least 24 hours, although 48 hours is preferable for deeper flavor. The longer they sit, the more flavorful they become.
6. Serve:
- Mollejitas en escabeche can be served cold or at room temperature. They make a fantastic appetizer, served with toothpicks for easy eating. Pair them with crusty bread or serve them over a bed of rice for a hearty meal.
- Garnish with additional chopped parsley before serving, and enjoy the tangy, savory goodness of this traditional dish!
Tips for Success
- Cleaning Gizzards: It’s crucial to clean the gizzards well to remove any grit or unwanted textures.
- Flavor Variations: Feel free to customize the marinade by adding different spices like coriander seeds or a bay leaf for extra flavor.
- Storage: Mollejitas en escabeche can be stored in the refrigerator for up to two weeks. The flavors will continue to develop as they sit.
Conclusion
Mollejitas en escabeche is a dish that showcases the unique and rich flavors of Latin American cuisine. It’s not only delicious but also a great way to enjoy the often-overlooked parts of the chicken. Whether you’re hosting a gathering or looking for a tasty snack, this recipe is sure to impress your guests and tantalize your taste buds. Enjoy!