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Cebollas encurtidas

From WikiTacos, the taco encyclopedia · Salsa
Also known as: Pickled red onions, Cebolla morada curtida

Cebollas encurtidas are onions quick-pickled in vinegar, lime or sour orange juice. In Yucatán, red onions cured in sour orange with habanero are the inseparable garnish of cochinita pibil and other regional tacos.

Contents
  1. Description
  2. Yucatecan style
  3. Other styles
  4. Recipe
  5. Reviews
  6. See also
  7. References

Description

Larousse notes that the red onion is especially valued in southeastern Mexico, where it accompanies adobos and Yucatecan antojitos either pickled in vinegar or cured in lime with spices. The same dictionary names pickled purple onions as the standard partner of cochinita pibil tacos, along with habanero salsa.

Yucatecan style

A recipe published by Excélsior for cochinita pibil slices red onions thin, mixes them with habanero, sour orange juice, crushed dried oregano and salt, and leaves them at room temperature for at least half an hour so the onion loses its harshness and turns bright pink.

Other styles

Elsewhere in Mexico onions are pickled in vinegar with chiles and carrots, as in the pickled serranos or jalapeños with carrot served at stands selling tacos de canasta. White onion is the most used onion in Mexican cooking.

Recipe

Makes About 2 cups · Time: 10 minutes plus 30 minutes resting

Ingredients

  • 2 large red onions, sliced into thin half-moons
  • 1 to 3 habanero chiles, thinly sliced (optional)
  • 3/4 cup sour orange juice, or 1/2 cup lime juice plus 1/4 cup orange juice
  • 1 tsp dried Mexican oregano, crumbled
  • 1 tsp salt

Steps

  1. Put the onion and habanero in a nonreactive bowl.
  2. Add the juice, oregano and salt and toss well.
  3. Let stand at least 30 minutes, tossing occasionally, until the onions are pink and slightly softened.
  4. Refrigerate in a jar; use within a week.

For a milder pickle, pour boiling water over the sliced onions and drain before adding the juice.

Reviews

Reviews and tips open at launch. Readers will be able to share where they found the best version of this and how they make it at home.

See also

References

  1. "Cebolla morada". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  2. "Prepara cochinita pibil desde cero: receta tradicional yucateca". Excélsior. Retrieved 2026-10-10.
  3. "Cochinita pibil". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
  4. "Los tacos (primera parte)". México Desconocido. Retrieved 2026-10-10.
  5. "Cebolla". Larousse Cocina (Diccionario enciclopédico de la Gastronomía Mexicana). Retrieved 2026-10-10.
Categories: Pickles Salsas Salsas and garnishes Taco garnishes Yucatecan cuisine