Mollejas en Escabeche (Pickled Gizzards)

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Mollejas en Escabeche (Pickled Gizzards)

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Ingredients

4 lb chicken gizzards
2 large white onion or yellow onions
1 red bell pepper sliced
1 cup stuffed olives sliced
8 garlic cloves diced
4-6 Bay Leaves
2 cups Olive Oil
3/4 cup white vinegar
2 tablespoons Black Peppercorns
Salt to taste
  • Medium

Ingredients

Directions

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How to Cook Pickled Mollejitas:

  1. In a pot over a medium heat, cook the mollejas until tender; this should take about two hours. If necessary, add more water while cooking.
  2. Once cooked, rinse, drain, and let cool.
  3. When cool enough to handle, remove any visible fat or hard skin and cut into pieces. You can also cut the mollejas beforehand, but I find them easier to cut after cooking.
  4. Combine the rest of the ingredients in the pot, along with the chopped mollejas.
  5. Cook for 3 to 5 minutes or until the onions have softened.
  6. Remove from the heat and let cool before serving. Serve at room temperature.

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