Spicy Mexican Carrots Recipes

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TAQUERIA-STYLE SPICY PICKLED CARROTS



Taqueria-Style Spicy Pickled Carrots image

Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 weeks.

Provided by Buckwheat Queen

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled     Pickled Vegetable Recipes

Time 1h50m

Yield 6

Number Of Ingredients 13

1 cup white vinegar
1 cup water
1 teaspoon coarse sea salt
¾ pound carrots
1 small yellow onion
6 medium fresh jalapenos
2 cloves garlic
1 tablespoon vegetable oil
2 large bay leaves
1 teaspoon whole black peppercorns
1 teaspoon dried Mexican oregano
1 teaspoon cumin seeds
1 teaspoon extra-virgin olive oil

Steps:

  • Whisk vinegar, water, and sea salt together in a small saucepan. Bring to a low boil over medium-high heat, reduce heat, and simmer until salt is completely dissolved, about 3 minutes. Set aside.
  • Peel carrots and cut them into 1/2-inch diagonal slices. Cut onion into quarters. Cut each quarter into 3 strips. Cut stems off jalapenos and cut each jalapeno into 6 strips. Slightly crush each garlic clove.
  • Warm oil in a nonstick skillet over medium heat, add carrots, and cook, stirring occasionally, for 6 minutes. Add bay leaves, peppercorns, oregano, and cumin seeds. Cook and stir for 2 minutes. Add onion, jalapenos, and garlic. Cook, stirring occasionally, until vegetables are tender and fragrant but not soft, about 15 minutes.
  • Place vegetables in a 24-ounce wide-mouth canning jar. Pour in the cooled vinegar mixture until liquid reaches 1 inch from the top. Pour olive oil on top and secure the lid. Allow to cool to room temperature. The carrots are ready to serve after 1 hour but best after sitting for 24 hours.

Nutrition Facts : Calories 64.6 calories, Carbohydrate 8.2 g, Fat 3.4 g, Fiber 2.4 g, Protein 1 g, SaturatedFat 0.5 g, Sodium 335.2 mg, Sugar 3.7 g

TAQUERIA-STYLE PICKLED JALAPENOS AND CARROTS RECIPE



Taqueria-Style Pickled Jalapenos and Carrots Recipe image

This recipe for spicy pickled carrots and jalapeno peppers is just like they make them at your favorite Mexican restaurant. They're a perfect snack or side dish.

Provided by Mike Hultquist

Categories     Appetizer     Snack

Time 25m

Number Of Ingredients 11

4-5 jalapeno peppers
2 medium sized carrots (peeled)
2 garlic cloves (chopped)
1 tablespoon olive oil
1 teaspoon Mexican oregano
1 teaspoon black peppercorns
1 cup water
1 cup white vinegar
1 bay leaf
1 tablespoon salt
1 tablespoon honey or sugar (optional)

Steps:

  • Slice the jalapenos and carrots to ¼ inch thick, discarding the stems. A mandolin is great for this to achieve uniform slices.
  • Heat the oil in a large pan to medium heat. Add the jalapeno and carrot slices. Cook them, stirring a bit, for 5 minutes.
  • Add the garlic, oregano and peppercorns. Stir and cook another minute, until you can smell the garlic.
  • Add the remaining ingredients and bring to a quick boil.
  • Reduce the heat and simmer for 10 minutes.
  • Cool, then transfer to a jar.

Nutrition Facts : Calories 20 kcal, Carbohydrate 2 g, Sodium 442 mg, Sugar 1 g, ServingSize 1 serving

MEXICAN HOT CARROTS



Mexican Hot Carrots image

I'm from Southern California. You can not find a restaurant that does not have these hot 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

Categories     Side Dish     Vegetables     Carrots

Time 8h30m

Yield 8

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

Steps:

  • Place the carrots in a saucepan with enough water to cover and cook over medium heat until nearly boiling, 7 to 10 minutes. Immediately drain the carrots and set aside to cool.
  • Divide the cooled carrots into two 1-quart glass jars. Alternate layers of onion and jalapeno peppers atop the carrots until the jars are full.
  • Mix the liquid from the jalapeno peppers and the 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.

Nutrition Facts : 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

MEXICAN STYLE HOT PICKLED CARROTS



Mexican Style Hot Pickled Carrots image

These are the hot carrots like you get in Mexican restaurants. They are positively addictive. I usually make a batch and share with a friend or neighbor. This recipe comes from a restaurant in San Diego called Alta Vista. It was owned and run by a woman named Mary Sargent. Her loyal customers were saddened when she closed her doors and retired, but at least we are able to make these delicious carrots.

Provided by dawnie2u

Categories     Vegetable

Time 30m

Yield 8 cups, 18 serving(s)

Number Of Ingredients 10

2 lbs carrots, peeled and sliced on the diagonal (1/4 inch thick)
2 yellow onions, peeled and sliced
1 1/2 quarts warm water
7 ounces whole canned jalapeno peppers, with liquid
1 tablespoon dried oregano
6 whole garlic cloves
2 cups cider vinegar
1/4 cup vegetable oil
2 bay leaves
1 tablespoon salt

Steps:

  • Put carrots in a large 3 or 4-quart pot. Add warm water and bring to a boil over high heat.
  • Boil for 5 minutes and then remove from heat.
  • To pot, add the peppers, onions, oregano, garlic, vinegar, bay leaves and salt.
  • Let cool for 2-3 hours. Put in jars and place in refrigerator. These will keep for a week after opening jar.
  • Can also be kept in airtight containers in refrigerator.
  • Makes 8-9 cups.

MEXICAN PICKLED CARROTS OR ZANAHORIAS EN ESCABECHE



Mexican Pickled Carrots or Zanahorias En Escabeche image

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 & MexicanMadeMeatless.com

Categories     accompaniment     Appetizer     garnish     topping

Time 35m

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

Steps:

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!

Nutrition Facts : ServingSize 10 servings, Carbohydrate 69 g, Protein 8 g, Fat 30 g, SaturatedFat 4 g, Sodium 2680 mg, Fiber 19 g, Sugar 30 g, Calories 611 kcal

SPICY ROASTED CARROTS



Spicy Roasted Carrots image

These spicy roasted carrots are a healthy, easy and flavorful side dish that goes really well with many entrees, especially Asian, Middle Eastern or Mexican dishes.

Provided by Tonje

Categories     Side Dish

Number Of Ingredients 9

1 pound carrots
2 teaspoon olive oil
1/2 teaspoon cumin
1/2 teaspoon paprika
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili powder

Steps:

  • Preheat the oven to 200°C / 400°F.
  • Peel the carrots, and place them in a mixing bowl. Drizzle over the olive oil and seasoning, and coat the carrots evenly.
  • Place the carrots on a baking tray in the oven, and bake the carrots until they are soft enough to pierce with a fork and slightly browned, about 25-30 minutes.

Nutrition Facts : Calories 67 kcal, Carbohydrate 11 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Sodium 372 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving

SPICY MEXICAN CARROTS



Spicy Mexican Carrots image

This Mexican restaurant side dish is one of my favorites....I love them from Roberto's Taco shops in Las Vegas. I found this recipe online and think it comes pretty close to Roberto's! You could modify it by adding sliced onions, if desired. This is a great low-cal snack to keep on hand - it's great when you're craving salty/spicy food!

Provided by suzanne

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

4 ounces jalapenos, diced in juice
3/4 cup white vinegar
3/4 cup water
10 peppercorns
1 lb carrot, sliced thin
5 bay leaves
1/2 teaspoon salt
3 teaspoons minced garlic cloves

Steps:

  • Spray a large saucepan with cooking spray, and add garlic. Saute' for 3 minutes. Add carrots and saute' another 3 minutes. Add all other ingredients and bring to a boil. Reduce heat, and simmer for 20 minutes. Remove to large bowl, cover, and refrigerate overnight.

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Mexican Spiced Carrots Recipes TAQUERIA-STYLE SPICY PICKLED CARROTS. Zanahorias en escabeche are those delish tangy, spicy carrots served alongside your favorite dishes at taquerias. They are easy to make and delicious to add to take your tacos, tortas, or any Mexican dishes. This is not a canning recipe, so keep them in the fridge. Refrigerate them for up to 4 …
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