« If it's a cartoon, it must be for kids! | Main | Oh, wait... »
October 06, 2007
Cebollas desflemadas
Charles gave me a cookbook that calls for these time and time again.
Cebolla is onion. I looked in the dictionary for flemada, but found nothing. I searched on the Internet, and found many results, all of which mentioned their being served alongside something. However, I could not find out how they were to be prepared. They are apparently were so common and so basic as to not need any explanation to a Mexican cook.
I'm not saying that someone like Patricia Quintana or Diana Kennedy has not at some point detailed their preparation, history and cultural significance. I'm just saying that with access to the Internet, I could not turn up anything simply by searching.
To fill this void, I submit this entry to put a basic definition of cebollas desflemadas on the net. If others dispute my findings, I welcome them to post their understanding of what makes cebollas desflemadas, as do I welcome anyone to post any thoughts whatsoever about them. As I mentioned, I'm totally in the dark, but I'll let you in on my running theory of what cebollas desflemadas is, based on some light interrogation of real-live Mexicans and research at a couple of taco stands.
Cebollas desflemadas are onions that have been treated with lime juice and salt. I had some at The Happy Fish (yes, called that in English, and serving - surprise! - fish tacos) that also had just a hint of oregano. All the ones I've had (and I admit here that my experience with these is not vast) do not taste like they're soaked in straight lime juice, but rather lime juice cut with water. Perhaps what I am tasting is that the onions are blanched in boiling water for a few seconds before soaking in the lime juice and salt, like this recipe for an onion preparation, which also uses orange juice, jalapeños and other funky stuff.
Are such variations considered a type of cebollas desflemadas or something entirely different? Do they take a minimum amount of sitting time before they're ready to be consumed? Who came up with this process and why?
I don't know.
Anyone? Anyone?
Posted by crispy at October 6, 2007 01:49 AM
Comments
Here you have different ways to make "cebolla deflemada". As I understand it, the objective of "deflemar" is to take away the strong & long lasting taste away from the onion. There are many ways to do this but almost all of them include water, some milk or vinager, the water can boil or not, and even you can add salt, spices, "chile", or even sugar to change the flavour as you like.
Posted by: Carlos J at October 8, 2007 10:27 AM
My understanding of this is that one soaks the onion in either jugo de limon o vinagre blanco. By so doing, the 'tears' are removed along with the strong flavor of the onion. An hour at room tempeature should do the job.
I am sure you have eaten much of it for it is often set on the table as a garnish with carrot, sliced onion, and may be seasoned with laurel, oregano, pepper corns. It is much like the escabeche method--being pickled onion but not having been soaked so long as to lose all its crispness and crunch.
Posted by: Joseph at October 8, 2007 07:45 PM