Yields 6 Servings Cook Time 5 mins
AuthorSara Deseran

These bright, crunchy onions are terrific with chicken tortas and chicken chilaquiles. The recipe is from Sara Deseran, co-founder of the Tacolicious group of restaurants and of MF Chicken, a takeout rotisserie business, all in the San Francisco Bay Area.

How to Make It

1

Mix vinegar, sugar, salt, oregano, and 1 cup warm water. Add red onion. Let sit at least 30 minutes before serving; chill if serving later (onions will get tangier as they sit).

MAKE AHEAD Up to 2 weeks, chilled.

Ingredients

 ¼ cup rice vinegar
 1 ½ tsp sugar
 1 ½ tsp kosher salt
 1 tsp dried Mexican oregano
 ½ sliced small red onion

Directions

1

Mix vinegar, sugar, salt, oregano, and 1 cup warm water. Add red onion. Let sit at least 30 minutes before serving; chill if serving later (onions will get tangier as they sit).

MAKE AHEAD Up to 2 weeks, chilled.

Mexican-style Pickled Onions