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Papas Escabechadas (yucatecan Pickled Potatoes)

(1 Votes)


  • 1 cup loosely packed, thinly sliced white onion
  • Boiling water to cover
  • Salt to taste
  • 1/4 cup Bitter orange juice or fresh lime juice
  • 1/2 habanero chile, finely chopped
  • 12 ounces waxy potatoes, cut into 1/4 inch cubes
  • 1/3 cup firmly packed, finely chopped cilantro

Cover the onion with the boiling water and leave to soak for 1 minute. Drain, add salt to taste and stir in the bitter orange juice and chile. Set aside in a nonreactive bowl at room temperature to macerate while you cook the potatoes. Put enough water into a small saucepan to cover the potatoes. Bring the water to a boil, add the potatoes, and cook over medium heat until just tender - about 8 minutes. Drain, let them cool a bit, and peel - adding them while still slightly warm to the onion mixture. Stir in the cilantro and add more salt if necessary. Serve at room temperature. Note: These should be slightly salty. Best when made about 1 hour before serving.

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