{"id":32831,"date":"2022-11-20T05:01:15","date_gmt":"2022-11-20T05:01:15","guid":{"rendered":"https:\/\/familiakitchen.com\/?p=32831"},"modified":"2023-02-19T21:22:10","modified_gmt":"2023-02-19T21:22:10","slug":"vivis-chiles-en-vinagre-the-best-mexican-snack","status":"publish","type":"post","link":"https:\/\/familiakitchen.com\/es\/vivis-chiles-en-vinagre-the-best-mexican-snack\/","title":{"rendered":"Vivi's Chiles en Vinagre, el Mejor Snack Mexicano"},"content":{"rendered":"\n

Chiles en vinagre, a pickled mix of jalape\u00f1os, onions, garlic and carrots, is a traditional Mexican table treat. And one of our favorite Chicago-area Mexican cooks, Vanessa Abeja, who goes by Vivi, is all about this traditional tart snack in her latest Instagram Live.<\/p>\n\n\n\n

\u201dIsn’t it beautiful?\u201d says Vivi, holding up her colorful mason jar packed with the vinegar-covered vegetables and fruits (that\u2019s right: chiles are a fruit!).<\/p>\n\n\n

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\"Vivi
\u201cFood is my love language,\u201d says Vivi Abeja. Her latest Instagram Live Vivis_Table <\/a>episode of \u201cFeeding the Soul\u201d is about chiles en vinagre<\/a> or chiles in vinager.<\/figcaption><\/figure>\n<\/div>\n\n\n

With our shared love of abuela cooking and deep belief in the power of family and food traditions to remind us who we are and where we come from, Familia Kitchen could not be more excited to announce that we are officially partnering with Vivis_Table. Each week, we will showcase Vivi\u2019s \u201cFeeding the Soul\u201d Live recipe-cookalongs. By highlighting one new recipe each week, we are honored to help celebrate and share Vivi\u2019s love of traditional Mexican with our comida Latina-loving community of homecooks. <\/p>\n\n\n\n

Vivi lives in the historically Mexican Chicago neighborhood of Little Village, where she grew up near her abuela, Elisa Abeja. Vivi\u2019s love of food is inspired by her grandmother, who has taught her so many traditional recipes, including the Michoacan-style tamales known as corundas and uchepes that Vivi started selling on the streets of Little Village during COVID. Even though she has since graduated from FoodHe.ro<\/a>, a local ed-tech startup and culinary school dedicated to helping Latinos enter the food industry, Vivi still works as a street vendor when she can on weekends, serving the corn delicacies to her loyal Little Village customers. \u201cI\u2019m on a mission to keep my abuela\u2019s recipes going. Sharing food with people makes my heart full,\u201d she says.<\/p>\n\n\n

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\"Vivi
One of the most important people in Vivi\u2019s life and an enduring cooking inspiration is her abuelita, Elisa Abeja, left, who came to the United States from Michoacan, Mexico, a half century ago to make a better life for her family.<\/figcaption><\/figure>\n<\/div>\n\n\n

Let\u2019s Make Chiles en Vinagre: Live!<\/h3>\n\n\n\n

\u201dHello good people! I\u2019m so excited for this week\u2019s Live!\u201d says Vivi, with an enorme smile at the start this new \u201dFeeding the Soul\u201d episode. \u201cI\u2019ll be making one of my favorites: Chiles en vinagre. It\u2019s also known as escabeche. Check out this super-easy recipe for you to try at home.\u201d <\/p>\n\n\n

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\"Vivi
Vivi gathers the fresh ingredients for today\u2019s pickled recipe: jalape\u00f1os, onions, carrots, garlic and bay leaves.<\/figcaption><\/figure>\n<\/div>\n\n\n

And then, because the jar of vinegar-covered ingredients has to sit in the fridge for 24 hours before it\u2019s ready, she adds, \u201dI cannot wait for these to be ready to eat. I love snacking on chiles en vinagre!\u201d Vivi holds up a plate with the fresh chiles, vegetables and aromatics she will be searing in her medium-high pan: jalape\u00f1os, onions, carrots, a whole head of garlic, and bay leaves. She confesses that she bought all the ingredients earlier, but forgot them at her boyfriend\u2019 house. \u201cBut thank God,\u201d she smiles, \u201dShoutout to past Vivi, because I pretty much had everything I needed in my home\u2019s fridge and pantry.\u201d <\/p>\n\n\n

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\"Vivi
Vivi caramelizes and browns the garlic for maximum sabor.<\/figcaption><\/figure>\n<\/div>\n\n\n

Vivi shows her audience how she browns the jalape\u00f1os, uncut and seeds in, on all sides and the onions and garlic. Vivi then holds up one large carrot and advises, \u201dCook the carrots last because they will turn the oil slightly orange. I like to pull out the carrots when they get that nice texture, before they start to steam, because I love the crunch and the bite.\u201d<\/p>\n\n\n

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\"Vivi
Vivi mixes all the ingredients and then transfers them to a jar to cover in white vinegar. Let the pickling begin!<\/figcaption><\/figure>\n<\/div>\n\n\n

Last, Vivi tosses all the ingredients together in the bowl, mixing in the Mexican oregano and salt. \u201dYou can actually add any type of vegetables you want. You can use cauliflower, lots of people do,\u201d she notes. Vivi peers into her bowl, satisfied. \u201dThis is the traditional way to make it, with ajo, onions, jalape\u00f1os, carrots and spices, and I love it that way.\u201d Viv pauses mid-sentence to wave at the streaming list of names joining today\u2019s Instagram Live, greeting friends and regulars. As she signs off, ready to store the chiles en vinagre in the fridge for 24 hours, she reminds everyone to acknowledge their feelings and follow their hearts when cooking\u2014and in everything else, too. \u201cYou do what makes you happy.\u201d<\/p>\n\n\n\n

Watch Vivi make her traditional chiles en vinagre on her Live stream here<\/a>, as she makes her way through her favorite Mexican, abuela-cooking recipes. <\/p>\n\n\n\n

Ready to Make Vivi\u2019s Chiles en Vinagre?<\/h2>\n\n\n
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\n\t\t\t\t\"Chiles\t\t\t\t
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\n\t \n\t \t\n \n <\/svg>\n\t Print<\/span>\n\t <\/a>\n\t <\/div>\t\t\t\t<\/figcaption>\n\t\t\t<\/figure>\n\t\t<\/div>\n\t\t\t\t
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Chiles en Vinagre or Chiles Escabeche, the Best Mexican Snack<\/h2>\n\n
\n \t\t \t\t\tRecipe by Vivi Abeja<\/span>\n \t\t\n
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  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li>
  • <\/li><\/ul>5.0<\/small> from<\/small> 3<\/small> votes<\/small><\/span>\n\t\t\t\t<\/em>\n\t\t\t<\/div> <\/div>\n\t\t
    \n Cuisine: Mexican<\/mark><\/span> <\/div>\n\t<\/div>\n\t\n\t\n\t\t\t
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    <\/span>Servings<\/span>

    20<\/p>servings<\/span><\/div>

    <\/span>Prep time<\/span>

    10<\/p>minutes<\/span><\/div>

    <\/span>Cooking time<\/span>

    15<\/p>minutes<\/span><\/div><\/div>\n\t\t<\/div>\n\t\t\n\t\n\t\n\t\n \n\t\t\n\t\t\t

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    Ingredients<\/h3>\n\t\t\t\t\t\t
    • <\/span>

      8<\/span> jalape\u00f1os<\/span><\/p><\/li>

    • <\/span>

      3 to 4<\/span> Tbsp<\/span> olive oil, divided<\/span><\/p><\/li>

    • <\/span>

      1\/2<\/span> white onion, sliced<\/span><\/p><\/li>

    • <\/span>

      1<\/span> head<\/span> garlic, sliced in half<\/span><\/p><\/li>

    • <\/span>

      1<\/span> carrot, large, sliced<\/span><\/p><\/li>

    • <\/span>

      4<\/span> bay leaves<\/span><\/p><\/li>

    • <\/span>

      1<\/span> tsp<\/span> Mexican oregano<\/span><\/p><\/li>

    • <\/span>

      1 1\/2<\/span> tsp<\/span> salt<\/span><\/p><\/li>

    • <\/span>

      White vinegar, to cover all the ingredients in a jar<\/span><\/p><\/li><\/ul>\n \t\t<\/div>\n\n\t\t\t\n\t\t\t

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      Directions<\/h3>\n\t\t\t
      • In a large pan on the stovetop set to medium-high, add 3 Tbsp of olive oil.<\/li>
      • Rinse and puncture your jalape\u00f1os with a fork. Saut\u00e9 in the hot pan until they get a nice sear on all sides. Place the jalape\u00f1os in a bowl and set aside. <\/li>
      • In the same pan still set to medium-high, place the onion slices and the garlic halves, cut side down. Stir occasionally. Add 1 Tbsp more oil, if needed. When the onions turn translucent and start to wilt, add them to the bowl. When the garlic starts to turn golden and become caramelized, about 3 to 4 minutes, add to the bowl.<\/li>
      • Sear the carrots last because they will change the color of the oil they are cooking in. Remove the carrots when they start to brown and before they begin to steam to avoid soggy carrots. When they are ready, add to the bowl with the rest of the ingredients. <\/li>
      • In the same pan, saut\u00e9 the bay leaves for about 20 seconds and then add to the bowl. Turn off the heat.<\/li>
      • Add Mexican oregano and salt to your bowl with the chiles and vegetables. Mix well.<\/li>
      • When all the ingredients are thoroughly coated with the spices, place them in a glass jar with a tight lid. Fill the jar with white vinegar, so that all the ingredients are fully covered. <\/li>
      • Let the ingredients and vinegar cool down to room temperature. Then, tightly cover the jar with the lid. Store it in the fridge for 24 hours and enjoy! <\/li><\/ul>\n\t\t<\/div>\n\t\t\n\t\t\n\t\n\t\n\t\t\t
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        Notes<\/h3>\n\t\t\t
        • If you love garlic, like she does, Vivi suggests adding extra cloves to the hot pan, to pump up the garlicky sabor.<\/li><\/ul>\n\t\t<\/div>\n\t\n\t\n\t\n\t\n\t\n\t\t\t\n\t\t\n\t\t\t\t\n \n\t\n\t\t\t