brussels sprouts in escabeche

from rick bayless

it was a two taco night. this one has escabeche, a mix of sliced jalapeno and onion that is cooked in broth, vinegar and spices including clove, cinnamon and black pepper until everything is soft and evaporated. this is mixed with brussels sprouts that have been sautéed in a cast iron. the recipe calls for bacon fat and topping with crisped bacon, but i obviously skipped that part. the mixture is finally topped with cotija cheese. i’m still getting over covid so i needed a bit of extra cheese to really taste the salty sharpness. this was a super tasty veggie taco.