Tapatío Encurtido

Tapatío Encurtido is a traditional Mexican pickled vegetable dish that encapsulates the vibrant flavors of Guadalajara, Jalisco. Known for its spicy kick and zesty taste, this recipe has deep roots in Mexican culinary history, reflecting the rich heritage of Mexican pickling techniques passed down through generations. The name "Tapatío" refers to someone or something from Guadalajara, enhancing the dish's strong connection to this cultural epicenter. Encurtido, meaning "pickled" in Spanish, typically consists of a mix of vegetables submerged in a flavorful vinegar brine, infused with herbs and spices.

Ingredients

• Carrots - 3, large, peeled and sliced
• Cauliflower - 1 small head, cut into florets
• Jalapeños - 5, sliced into rounds
• White Onions - 1, medium, sliced into rings
• White Vinegar - 2 cups
• Water - 1 cup
• Bay Leaves - 3
• Black Peppercorns - 1 tablespoon
• Oregano - 1 teaspoon, dried
• Thyme - 1 teaspoon, dried
• Garlic - 4 cloves, peeled and smashed
• Salt - 2 tablespoons
• Olive Oil - 2 tablespoons

Preparation

Step 1: Preparing the Vegetables

Begin by slicing the carrots into even rounds. These thickly sliced pieces will hold their crunch during the pickling process. Next, break the cauliflower into small, bite-sized florets, ensuring a consistent size for even pickling. Slice the jalapeños into wheels. If a milder encurtido is preferred, remove the seeds. Lastly, slice the white onions into thin rings, which will add a sharp sweetness to balance the heat.

Step 2: Creating the Pickling Brine

In a large saucepan, combine white vinegar, water, bay leaves, black peppercorns, oregano, thyme, garlic, and salt. Bring this mixture to a simmer over medium heat. The objective is to ensure that the salt dissolves completely while allowing the spices to release their essential oils, enhancing the flavor profile of the brine.

Step 3: Blanching the Vegetables

While the brine is simmering, in another pot, bring water to a boil. Add the prepared carrots and cauliflower to the boiling water and blanch for about 2 to 3 minutes. This process softens the vegetables slightly, making them more receptive to absorbing flavors. Immediately transfer them to an ice bath to stop the cooking process.

Step 4: Sterilizing Jars

As the vegetables cool, sterilize your jars to ensure that your encurtido remains free from bacteria, preserving its freshness. This can be accomplished by boiling jars and lids in water for 10 minutes.

Step 5: Assembling the Jars

In each sterilized jar, place a mix of blanched carrots, cauliflower, sliced jalapeños, and white onions. Pour the hot brine over the vegetables, ensuring they are fully submerged, with about half an inch of headspace at the top of the jar.

Step 6: Sealing and Storing

Seal the jars with the sterilized lids. Turn them upside down briefly to ensure a proper seal then store them in a cool, dark place for at least a week. This waiting period allows the flavors to develop. For an even more intense taste, wait up to two weeks before opening.

Cooking Timer

Refer to this cooking timer link for precise timing in each step, especially when blanching vegetables and simmering the brine.

How to Enjoy Tapatío Encurtido

Tapatío Encurtido can be savored in various ways. It makes an excellent accompaniment to tacos, tostadas, or grilled meats, adding a tangy zing and spicy heat. Serve it alongside a cheese platter or enjoy it as a topping on sandwiches for an added crunch. For a refreshing snack, enjoy it straight from the jar. This versatile pickled delight complements the bright and dynamic flavors found in Mexican cuisine beautifully.