For a long time, the idea of preparing some basket tacos, sweaty or steamed, as they prefer to call them, has roamed my mind. Of course, accompanied by some pickled vegetables and a rich green sauce.
Being able to get tortillas in Atenas stopped becoming an odyssey and salsa, despite the fact that you can't find tomatillos in Atenas and it is difficult to find chili peppers, you can resort to packaged sauces from Mexico that you only find in a specific supermarket. Now, the only thing I was missing was the pickled vegetables that although the ones I have tried here are delicious, I feel that they do not taste the same as those in Mexico.
Steamed tacos without their vegetables? Impossible! Pickled or pickled vegetables always accompany tacos, carnitas, tostadas, and various garnachas in the defeño sense or are simply put on the table to snack while the food arrives. So I decided to prepare them.
5 chambray potatoes
5 chambray onions
2 medium onions
4 cloves of garlic
1 tbsp oregano or marjoram
½ tsp thyme
4 bay leaves
5 fat peppers
2 cups white or apple cider vinegar
4 cups of water
¼ cup canned chili broth
5 tbsp oil, preferably vegetable
1 tbsp sugar
Salt to taste
We wash all our vegetables, slicing the carrot and onion, filleted. In a pot, we put the unpeeled potatoes to cook and add a little salt. We constantly check our potatoes so they are cooked enough without falling apart.
Once the potatoes are boiled, we remove them from the water and in the same pot, boiling the water again, we put our carrot for only 5 minutes, adding a little salt, again. We remove it after 5 minutes and strain it. It is important to save the water from the cooking of our vegetables.
In a large frying pan, add the oil and begin to fry the filleted onion, garlic and chambray onions over medium heat without the stem and with a cross cut at the bottom.
Already fried, we remove them from the oil and in it, we put the potatoes, carrots and cauliflower clean and in small pieces. We fry our vegetables for around 7 minutes without stopping moving. We add the sauce of onions and garlic that we had reserved and we add all the seasonings with the pepper, slightly crushed, we empty the two cups of vinegar and the water that we had reserved from the cooking of the vegetables.
Once it comes to a boil, add a quarter cup of the broth from the canned chilies and the sugar. If you prefer, add some chilitos from the same can to the pot. We leave over medium heat, until the liquid of our preparation is reduced a little. We verify that it is well of salt and we turn off. We will leave it overnight covered with a kitchen towel.
The next day you can pack your vegetables in clean and boiled jars. In this way, they will last out of the refrigerator for around 5 months. Once opened it is preferable to keep them in the refrigerator.
Having shared my way with you, I would like to have your valuable contribution on how you prepare them. Also, if you decide to prepare your pickled vegetables like mine please let me know how it went, leaving your comment at the end of the post. I would be delighted to hear your version!