Here’s a Thanksgiving leftover tip! Substitute turkey to build these fabulous sandwiches! YUM!!
Star of the Show!
Pickled Red Onions with Jalapeno
Pickling fresh vegetables seems to be all the rage these days. And there’s a good reason. Pickled veggies don’t take a lot of time. The ingredients are cheap and simple. A small sweet and tangy crunchy bite for almost anything. And you can make pickled veggies in small batches.
It only takes 10 minutes to put everything together. And if you make a large batch, Pati says these delicious pickled onions will last in your refrigerator for two weeks.
Pickled Red Onions
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Tangy and sweet pickled red onions add a flavorful crunchy bite to any sandwich, taco, salads. Whatever your little heart desires!
Author: Patti Jinich
Cuisine: Mexican
Serves: 2 cups
Ingredients
- ¼ cup each grapefruit juice, orange juice, lime juice and white distilled vinegar
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground allspice
- ½ teaspoon kosher
- 1 large red onion thinly sliced, about 2 cups
- 1 jalapeno charred
- 2 bay leaves
Instructions
- Place the grapefruit juice, orange juice, lime juice and vinegar in a mixing bowl along with the black pepper, allspice, and salt. Mix well.
- Add the red onions and bay leaves.
- Char or broil the banana pepper in the broiler, on the grill, on a hot comal or dry skillet set over medium heat or directly on an open flame, for 3 to 6 minutes. Turn it once or twice, until its skin has lightly charred.
- Add to the onions.
- Toss well in a canning jar and let the ingredients pickle at room temperature from ½ hour to 2 hours
- Put the jar in the refrigerator. Pickled Red Onions will keep in the refrigerator for 2 weeks.
This Chicken Pibil Sandwich is one of my favorites from Pati’s Mexican Table. Spicy chicken topped with crunchy pickled red onions and slathered with avocado crema is a satisfying bite. It’s a quick sandwich to put together, too.
Let’s make a batch!
Chicken Pibil Sandwich with Pickled Onions and Avocado Crema
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Nicely seasoned chicken or turkey topped with tangy, sweet pickled red onions and slathered with avocado crema. Quick, easy, and very yummy!
Author: Pati Jinich, Pati's Mexican Table
Recipe type: Sandwich
Cuisine: Mexican
Serves: 4-5 servings
Ingredients
- ½ pound ripe tomatoes
- ¼ red onion outer layer removed
- 3 cloves garlic unpeeled
- ½ teaspoon kosher salt
- 2 cups low sodium chicken broth, divided
- 2 tablespoons canola oil
- ¼ cup freshly squeezed grapefruit juice
- ¼ cup freshly squeezed orange juice
- ¼ cup freshly squeezed lime juice
- ¼ cup white distilled vinegar
- ½ teaspoon dried oregano
- ⅛ teaspoon ground cumin
- ¼ teaspoon ground allspice
- Freshly ground pepper to taste
- 2 tablespoons achiote paste chopped (the paste that comes in a bar, not a jar!)
- 6 cups cooked shredded chicken from homemade broth or rotisserie chicken (may substitute turkey)
- Soft
buns - Avocado Crema
- Pickled Red Onions a la Yucateca
Instructions
- Preheat the broiler. Line a baking sheet or roasting pan with foil. Place the whole tomatoes,
onion and unpeeled garlic cloves on the foil and set under the broiler, 3 to 4 inches from the heat. Broil for 4 to 5 minutes, until charred on one side. Flip over and broil for another 4 to 5 minutes, until the skin is blistered and completely charred. The tomatoes should be very soft with the juices beginning to run out. Remove from heat. - Once cool enough to handle, quarter the tomatoes and place in a blender jar along with any juices from the baking sheet. Peel the garlic cloves and add to the blender along with the onion, salt and 1 cup of the chicken broth. Puree until completely smooth.
- Heat the oil over medium heat in a casserole or soup pot until hot but not smoking. Pour in the puree and cover partially, as the sauce will sizzle and jump. Cook, stirring occasionally, for 7 to 8 minutes, or until the sauce thickens and darkens considerably.
- Meanwhile, combine the grapefruit juice, orange juice, lime juice, vinegar, oregano, cumin, allspice, pepper, chopped achiote paste, and the remaining cup of chicken broth in the blender and puree until completely smooth.
- Stir the puree into the tomato sauce and bring back to a simmer. Simmer 5 minutes, then add the shredded chicken. Mix together well and continue to cook, uncovered, until the chicken has absorbed most of the sauce, about 5 minutes. The finished dish should be very moist but not wet or soupy.
- To serve, scoop about 1 cup of the chicken
pibil onto the bottom half of a bun. Top with avocado crema and a few pickled red onions.
Notes
Read Pati Jinich's recipe at https://patijinich.com/recipe/fast-track-chicken-pibil-sandwich/
Avocado Crema: 2 ripe avocados; ½ cup Mexican crema;1 minced clove garlic;1/4 cup freshly squeezed lime juice; ½ teaspoon kosher salt or to taste. Combine all ingredients in a food processor or blender. Blend until smooth.
Avocado Crema: 2 ripe avocados; ½ cup Mexican crema;1 minced clove garlic;1/4 cup freshly squeezed lime juice; ½ teaspoon kosher salt or to taste. Combine all ingredients in a food processor or blender. Blend until smooth.
