Photo: K8
Pavo en Escabeche Oriental From 'Yucatán'
27 ingredients
Serves 10 to 12
openrecipes
Estimated Nutrition (whole recipe, rough)
413
Calories
36g
Protein
21g
Fat
20g
Carbs
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mexican Oregano | 1 tsp dried (1.8g) | 5 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 pound (500 g) white onions, peeled, thinly sliced across the width, and separated into rings
- 1 cup (250 ml) white vinegar
- 2 teaspoons (12 g) sea salt
- 1 tablespoon
- , plus 2 bay leaves from the recado mixture
- 2 medium chiles x'catiques (2 1/2 oz/ 70 g), charred
- 1 medium head garlic (1 3/4 oz/50 g), charred, peeled, and separated into cloves
- 5 tablespoons (60 g) black peppercorns
- 1 tablespoon (6 g) cumin seeds and 1 tablespoon (2 g) dried whole Mexican oregano, lightly toasted together
- 2 teaspoons (6 g) whole cloves
- 10 allspice berries
- 1/2 teaspoon (1.5 g) ground
- (Mexican cinnamon)
- 2 medium heads garlic, charred, peeled, and separated into cloves
- 2 tablespoons (30 ml) white vinegar
- 5 1/2 pounds (2.5 k) turkey, halved or pieces, brined (see note below)
- 5 tablespoons (75 g) Recado blanco
- 5 tablespoons (75 ml) white vinegar
- 1 tablespoon (18 g) sea salt
- 2 tablespoons (28 g) lard, enriched with bacon fat if possible
- 3 medium chiles x'catiques (about 1 1/4 oz / 35 g each)
- 2 medium heads garlic (about 1 3/4 oz / 50 g each), whole, unpeeled
- 16 cups (4 L) water
- 2 tablespoons (36 g) sea salt
- 4 bay leaves
- 2 tablespoons (30 g) Recado blanco
- 2 tablespoons (30ml) white vinegar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By seriouseats ·
Recipe sourced from
openrecipes