Escabeche de guineo y mollejas

Oh my goodness, you guys! Today I'm so thrilled to share a recipe that's incredibly close to my heart: Mollejas en Escabeche with Green Bananas. If you've never tried this Puerto Rican delicacy, you're in for a treat! I remember my abuela making huge batches for family gatherings, and the aroma filling the house was just unforgettable. It’s comforting, tangy, and utterly delicious – perfect as an appetizer or even a light meal. So, what exactly is 'Mollejas en Escabeche'? Simply put, it's a vibrant, savory dish featuring tender chicken gizzards (mollejas) marinated and cooked in a zesty, vinegary sauce, often with vegetables. But my favorite version, and the one I’m sharing, includes guineos verdes – green bananas! The combination of the rich gizzards, the starchy bananas, and the bright escabeche sauce is just magical. It’s a true celebration of flavors and textures. Here's what you'll need to whip up this amazing dish. Don't worry if you can't find every single thing, but try to stick to the key ingredients for that authentic taste! Ingredients: 2 lbs chicken gizzards, cleaned 4-5 green bananas (guineos verdes) 1 large onion, sliced thinly 1 bell pepper (any color), sliced 3-4 cloves garlic, minced 1/2 cup olive oil 1/2 cup white vinegar 1/4 cup water 1/2 tsp black peppercorns 2-3 bay leaves Pinch of dried oregano Salt to taste Optional: a few pimento-stuffed olives, a dash of hot sauce for a kick! Ready to get cooking? Follow these steps, and you'll have a fantastic batch of pickled gizzards in no time! Instructions: Prep the Gizzards: First, clean your gizzards thoroughly. Trim off any excess fat or connective tissue. In a pot, boil the gizzards in salted water for about 45-60 minutes, or until they are tender. Drain and set aside, letting them cool slightly before slicing them into bite-sized pieces. Prep the Green Bananas: While the gizzards are boiling, peel your green bananas. This can be tricky! I usually cut off both ends, make a shallow slit lengthwise along the peel, and then use a spoon or my thumb to pry the peel off under running water to prevent staining. Cut the peeled bananas into 1-inch thick rounds. Boil these in a separate pot of salted water until tender, about 15-20 minutes. Drain and set aside. Make the Escabeche Sauce: In a large pan or pot, heat the olive oil over medium heat. Sauté the sliced onion and bell pepper until softened, about 5-7 minutes. Add the minced garlic, peppercorns, bay leaves, and dried oregano, cooking for another minute until fragrant. Combine: Pour in the white vinegar and water. Bring the mixture to a simmer, then add the cooked gizzards and green bananas. Stir gently to coat everything evenly in the escabeche sauce. Taste and adjust salt if needed. Marinate: Remove from heat. Transfer the Mollejas en Escabeche to a non-reactive container. Let it cool completely, then cover and refrigerate for at least 4 hours, or even better, overnight. The longer it marinates, the more the flavors meld and intensify! This dish is best served chilled or at room temperature. It's fantastic as an appetizer with some crusty bread, or as a side dish to a main meal. I sometimes even enjoy it as a light lunch! The tartness of the escabeche cuts through the richness of the gizzards perfectly. You can store leftovers in the fridge for up to 3-4 days, and honestly, it often tastes even better the next day! I really hope you give this Mollejas en Escabeche recipe a try. It’s a wonderful way to explore authentic Puerto Rican flavors and perhaps even create new family memories. Let me know in the comments if you make it and what you think! Happy cooking!