“Guineitos Verde en Escabeche” is one of our most popular dishes. You would say its a “Jíbaro” dish.
Carmen Aboy Valldejuly 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…its 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 Sauce:
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 latin american grocery stores)
C. 8 cups of water – 2 teaspoons salt
In a heavy pot, mix ingredients included in A and 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.