The barbacoa taco post, continued……
So, I wish I had the patience for the real deal. And the forethought to plan ahead several weeks. But, I don’t. So, although I started with this recipe, I cheated.
For the onions
1 medium red onion, sliced in 1/4″ slices left whole.
1 c. boiling water
For the marinade
1/2 c. red wine vinegar or cider vinegar
1/2 c. water
1/2 tsp. dried Mexican oregano leaves
1/4 c. water
2 bay leaves
4 black peppercorns
2 cloves, whole
Instructions
Stack the onions in a heat-resistant glass jar (like a wide-mouth Mason or Weck jar)
Cover with the boiling water and let cool to tepid. (This parcooks the onions.)
Put the marinade ingredients in a pyrex measuring cup, and microwave for two minutes.
Drain the soaking water from the jar, but leave the onions in.
Cover the onions with the marinade, making sure the pepper corns and cloves go in. Slide the bay leaves around the outside of the onions because it’s pretty.
If you have leftover vinegar, just toss it.
If you need more liquid, heat up some more vinegar/water to boiling (1:1 ratio) and top off the container.
Let cool on the counter, then refrigerator for up to a month.
Notes
You can eat these as soon as the next day, and they get tastier the longer they sit. Assuming you can get them to last, that is.
Adapted from Mexican Authentic Recipes
This is such a flavorful and easy recipe! I made it for carne tacos and it was delicious and even better the next day. I forgot to take a picture of the jar before digging in.
I doubled the recipe using a 24oz mason jar, a md/leg onion and added about 3 carrots and layered it. Will definitely make this again and again!
YUM! Carrots would be sooo good. Glad you liked it and that it turned out!
Thank you!