Mexican Pickled Carrots or Zanahorias En Escabeche recipes - Carrot side dishes

Author: Lori Davis  

Mexican pickled carrots can be served as a garnish or side with any Mexican meal. The carrots are coated in delicious Mexican spices and topped with a simple and delicious cilantro lime crema.

Mexican Hot Carrots

Mexican Hot Carrots
I'm from Southern California. You can not find a restaurant that does not have these hot Mexican carrots. Being on the East Coast now, I have had to come up with my own version to duplicate the hot carrots of home.
Provided by: lili619
Total time: 510 minutes
Cook time: 15 minutes
Prep time: 15 minutes
Yields: 0 servings
Number of ingredients: 4
  • 6 carrots, peeled and sliced
  • 1 (16 ounce) jar sliced jalapeno peppers, with liquid
  • 2 onions, thinly sliced
  • 1 cup vinegar
  • Calories: 45.4 calories
  • Carbohydrate: 10.5 g
  • Fat: 0.2 g
  • Fiber: 2.5 g
  • Protein: 1.1 g
  • Sodium: 39.5 mg
  • Sugar: 5 g
How to cook:
  1. Place carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain carrots and set aside to cool.
  2. Divide cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeño peppers atop carrots until the jars are full.
  3. Mix the liquid from jalapeño peppers and vinegar in a saucepan; bring the mixture to a rolling boil. Remove from heat and pour the liquid into the jars until full. Seal the jars with lids. Place the jars in the refrigerator until cold, at least 8 hours.
Notes: Mexican Pickled Carrots | Kathy's Vegan Kitchen, Fill a 16-ounce ball jar ¾ full and pour it into a saucepan. Add the agave nectar or maple syrup. Bring to a boil and stir until agave nectar combines …

How To Make The Best Mexican Style PICKLED

In this video I share the most delicious recipe to prepare carrots (zanahorias), chili peppers or any type of vegetable that you like in vinegar! The …

Mexican Pickled Carrots or Zanahorias En Escabeche

Mexican Pickled Carrots or Zanahorias En Escabeche
Mexican pickled carrots can be served as a garnish or side with any Mexican meal. Put them on tacos, tortas, enchiladas and anything else you want. Your local taqueria has them, but now you can make them at home!
Provided by: Nancy R. Lopez &
Total time: 35 minutes
Cook time: 20 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: Mexican
Number of ingredients: 14
  • 1 lb. carrots (peeled and cut into coins*)
  • 1 medium large white onion (sliced into slivers)
  • 3 fresh jalapeños (sliced into strips (or use serranos))
  • 4 whole garlic cloves (if small use more)
  • 3 whole bay leaves
  • 1 teaspoon black peppercorns
  • 1 teaspoon oregano (preferably Mexican oregano)
  • 1 teaspoon fine sea salt
  • 1.5 cups plain white vinegar ((1 1/2 cups) see notes)
  • 1.75 cups water ((1 3/4 cups) see notes)
  • 2 Tablespoons olive oil (more if needed)
  • jars and lids (sanitized ( I used one 32oz jar + one 8oz jar))
  • large frying pan
  • medium pot
  • Serving Size: 10 servings
  • Carbohydrate: 69 g
  • Protein: 8 g
  • Fat: 30 g
  • Saturated Fat: 4 g
  • Sodium: 2680 mg
  • Fiber: 19 g
  • Sugar: 30 g
  • Calories: 611 kcal
How to cook:
  1. Sanitize Jars and Lids
  2. Sanitize Jars
  3. You can do this quickly by placing the jars and lids inside a large and deep pot filled with water and bring to a boil. Boil for 10 minutes and remove and drain off the water while you prepare the carrots.
  4. Cook The Carrots
  5. Saute the Carrots & Spices
  6. In a large frying pan heat the oil, then add the carrots and cook for about 3 minutes. Next add the chilies, onion, garlic, and bay leaves and cook for another 8 to 10 minutes. Next add the salt, oregano, and peppercorns and cook for about 3 minutes, stir to combine the spices and vegetables well.
  7. Check for Tenderness
  8. Test a piece of carrot to see how crisp or tender it is. You can decide how much crispness you’d like your carrots to have, cook until they reach your desired texture. Turn off heat and set aside.
  9. Prep The Vinegar Brine
  10. Boil the Brine
  11. In a medium pot (while your carrots are cooking), mix the water and vinegar and bring to a soft boil under medium-low heat. Once boiling cover and turn heat to low and allow to simmer until it’s ready to be poured over the carrots in the jars.
  12. Assemble Jars with Carrots and Brine
  13. Fill Jars
  14. Fill each jar 3/4 full with the carrot mixture. Then pour in vinegar mix but leave about 1/8th inch of space from the rim. This is to leave enough room so it doesn’t spill.
  15. Allow to Cool
  16. Seal tightly and set jars aside to allow to sit and cool down to room temperature. Once at room temperature you can put them in the refrigerator.
  17. Marinate & Enjoy
  18. Allow to sit in overnight to allow flavors seep into the carrots and make them more flavorful. Tightly sealed they will keep up to a couple of weeks in the refrigerator, that’s if they last you that long!
Notes: Mexican Pickled Carrots and Radishes (Taqueria Style), Slowly pour the warm pickling liquid into the jars covering the carrots, radishes, and jalapeños completely. Tap the jars on the counter or stir a little with …

Mexican Pickled Carrots

Mexican Pickled Carrots
Delicious Mexican-style spicy pickled carrots.
Provided by: Hilda Sterner
Total time: 38 minutes
Cook time: 15 minutes
Prep time: 20 minutes
Yields: 1 serving
Cuisine: Mexican
Number of ingredients: 11
  • 1 lb. carrots ((peeled and sliced))
  • 1 small onion ((sliced))
  • 3 jalapeno peppers ((sliced))
  • 3 cloves garlic ((sliced))
  • 2 sprigs fresh thyme
  • 1 tsp oregano
  • 2 bay leaves
  • 1¼ cups cider vinegar
  • ¾ cup water
  • 2 tsp sea salt
  • 1 tsp sugar
  • Calories: 12 kcal
  • Carbohydrate: 25 g
  • Sodium: 161 mg
  • Fiber: 1 g
  • Sugar: 15 g
  • Serving Size: 1 serving
How to cook:
  1. slice carrots
  2. Slice carrots, onions, peppers, and garlic, and add to a medium-sized pot. Top with thyme, oregano, and bay leaves.
  3. mix ingredients
  4. Mix vinegar, water, salt, and sugar then pour the vinegar mixture into the pot over the veggies. Bring the mixture to a boil. Remove the pot from the stove and allow them to cool slightly.
  5. pour into jars
  6. Pour the carrot mixture into a quart-sterilized jar and seal.
  7. serve
  8. The carrots will be ready to eat in three days. Serve with your favorite Mexican meal, or do what I do, and eat them straight out of the jar!
Notes: Pickled Radishes and Carrots, In a small saucepan, heat the two vinegars, sugar and a spoonful of salt until it starts to simmer and the salt and sugar has dissolved. Let the mixture cool to room temperature. Prep the …

Mexican Street Style Roasted Carrots

Mexican Street Style Roasted Carrots
Mexican Street Style Roasted Carrots are a healthy, easy alternative to Elote grilled corn on the cob. The carrots are coated in delicious Mexican spices and topped with a simple and delicious cilantro lime crema. Ready in 30 minutes, these carrots make the perfect side dish to any Mexican meal!
Provided by: Leandra Buchin
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 3 servings
Number of ingredients: 16
  • 1 lb (about 6) medium carrots, peeled and sliced in half lengthwise
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • 2 tbsp olive oil
  • ¼ cup plain Greek yogurt or sour cream - for vegans, substitute with vegan sour cream (see notes)
  • ¼ cup mayonnaise - for vegans, substitute with vegan mayonnaise (see notes)
  • juice of 1/2 lime
  • ½ tsp lime zest
  • 1 garlic clove, minced
  • ¼ cup fresh cilantro, finely chopped plus more for garnish
  • 2 tbsp Cotija cheese, optional garnish - for vegans, substitute with vegan cheese or nutritional yeast (see notes)
  • 1 jalapeno, sliced - optional garnish
  • Calories: 328 calories
  • Carbohydrate: 19 grams
  • Cholesterol: 15 milligrams
  • Fat: 27 grams
  • Fiber: 5 grams
  • Protein: 5 grams
  • Saturated Fat: 5 grams
  • Serving Size: 2 carrots
  • Sodium: 313 milligrams
  • Sugar: 9 grams
How to cook:
  1. Preheat oven to 450°F. Arrange carrots in a line on a baking sheet lined with aluminum foil and non-stick spray or a silicone baking mat.
  2. In a small bowl, mix together all of the spices (cumin, chili powder, oregano, garlic powder, paprika and brown sugar).
  3. Drizzle carrots with olive oil then pour the spice mixture evenly over the carrots. Use your hands to spread the spices and oil to generously coat each carrot.
  4. Place the baking sheet in the oven and bake for 16 Minutes, flipping halfway. Check for doneness by inserting a fork into the carrots, it should go through with ease.
  5. Cilantro Lime Crema
  6. While the carrots are roasting, make the Cilantro Lime Crema: Combine Greek yogurt, mayonnaise, lime juice and zest, garlic and cilantro in a small mixing bowl. If crema is too thick, add up to 1 tbsp water to thin it out.
  7. To serve, transfer the carrots to a large serving plate. Drizzle the crema over the carrots then top with cotija cheese, fresh cilantro and jalapeno slices. Enjoy!
Notes: Taqueria Style Pickled Jalapenos and Carrots, Instructions. Give the jalapenos a rinse and then cut into 1/4 inch slices. Peel the carrots and cut into 1/4 inch slices. Peel and quarter the onion, chopping into thin slices. Peel and roughly …
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