Encebollado is a major flavor booster to any meal, used traditionally over Caribbean root vegetables.
By: Chef Yadi Garcia | @happyhealthylatina
Of all of the Caribbean-Latin pickling and ferments, encebollado is probably one of the most well-known. It's the deliciously tangy pickled red onions you'll find served on top of some of my favorite Caribbean root vegetables like yuca, guineito, mangú y más. Not only is this classic condiment loaded with delicious flavor, but it also has tons of health benefits– as many of our ancestral foods do. Encebollado contains anti-inflammatory antioxidants with vitamins like magnesium, potassium, and vitamin C — which make it great for our heart and overall health.
Some of my other favorite uses for this fermented dish include adding them as a salad topper or protein condiment over things like fish, tofu, chicken, and steak. Don't sleep on the flavor it brings out on other vegetables, too. You can get really creative by placing them over a stuffed sweet potato, grilled veggies, or even a homemade flatbread. This recipe is amped up with some fresh garlic and Loisa Adobo, which creates a bright and bold depth of flavor, balancing the acidity from the vinegar, and fat from oil that allows the spice to bloom and open it up to its max flavor.
Encebollado is often eaten right away but can be stored in the fridge for up to 2 weeks. ¡Buen provecho!
apple cider vinegar
1 medium sized red onion
1 tsp of Loisa Adobo * (can be substituted with Loisa Salt-Free Adobo)
5 tbsp extra virgin olive oil
2 cloves of crushed garlic
Slice the onion into rings, about 1/4 inch thick.
Fill a bowl or glass tupperware with apple cider vinegar and 1/2 tsp Adobo. Add your onion and soak for at least 10 minutes.
Once your onions have soaked, heat the olive oil in a medium sized skillet over medium-high heat.
Strain or pull out the onions from the apple cider vinegar and carefully add them into the skillet, using a splatter screen or lid to protect from splattering oil. Save 2 tbsp of the reserved vinegar it was marinating in and slowly add it into the skillet with the onions and oil. Cook until softened translucent, about 10 minutes.
Add another 1/2 tsp of Adobo and the crushed garlic. Cook until fragrant, about 15 seconds more.
Remove the onions from the oil and serve over steak, with yuca, with mangú, or more!
Featured ArticlesView All
Chef Yadi & Doña Esperanza's Pernil
Chef Yadi gets in the kitchen with her mother, Doña Esperanza, to cook her family's prized Pernil recipe for the holidays.
Ensalada de Bacalao
Bright and tangy, this classic salted cod ensalada is the perfect healthy side or main dish.