Pour the guineos con mollejas into a colander and rinse them with cool water once the guineitos are tender. Allow them to drain while you prepare the escabeche sauce. How Do I Make the Escabeche Sauce? Make the escabeche saucein the pot you used for the mollejas and guineos. Just give it a quick rinse and wipe out any big pieces of gunk left in it.
Guineos en escabeche is a pickled green banana side dish that is very popular in Puerto Rico. This dish is often served for special occasions around the holidays, and they also make a great summer side dish with grilled chicken or seafood. Guineos en escabache is a dish that always transports me to the holidays or family parties.
While the bananas are boiling, combine the sliced onions, olive oil, vinegar, bay leaves, black pepper corns, garlic, salad olives, “adobo”, and salt, in a small medium saucepan to make the “escabeche”. Leave it at a medium/low heat so that the mixture warms up but does not boil, for about 10- 15 minutes.
In other Latin American countries, “escabeche” means different things. But in Puerto Rico, it means this fantastic briny marinade. The main ingredient for this recipe is green bananas. Yes, unripened, green bananas. A lot of people do not use green bananas and are not familiar with it as an ingredient.