Latina Mom Meals

menu icon
search icon

Guineos escabache con mollejas

By · Published · Updated

4.34 from 9 votes
♥

Pickled green bananas with gizzards, or escabeche de mollejas is a beloved Puerto Rican dish full of bold, tangy flavor. Tender green bananas and gizzards soak up a zesty vinegar and olive oil marinade, paired with bright bell peppers, onions, and spices.

This dish is a staple at gatherings and holidays because it can be made ahead and tastes even better the next day. Whether you grew up eating it or are discovering it for the first time, this recipe will show you how to make it perfectly at home.

Escabeche con guineos in a zesty pickled onion sauce with a plate of Spanish rice in the background.

Learn Spanish

Want to bring a little Spanish into your kitchen? Here are the words you'll hear most when talking about this dish, along with how to pronounce them:

  • Guineos de Escabeche(gee-NEH-ohs deh es-kah-BEH-cheh)
    • "Guineos" means bananas, and "escabeche" refers to the vinegar-based pickling marinade. Together, it translates to "bananas in pickled marinade."
    • At the supermarket, you can ask for "guineos verde" (VEHR-deh), which means green bananas.
  • Mollejas(moh-YEH-hahs)
    • This means chicken gizzards, the traditional protein used in this dish.
  • Guineitos(gee-neh-EE-tohs)
    • A casual or affectionate way to refer to green bananas, especially when talking about them in smaller portions or dishes.

Practice saying them out loud while you cook - it's a fun way to connect with Puerto Rican culture while making the recipe!

Ingredients for guineos en escabeche

This classic Puerto Rican dish comes together with a handful of fresh, flavorful staples. The heart of the recipe is the escabeche marinade - a zesty blend of vinegar, olive oil, onions, peppers, and spices - that infuses the green bananas (and optional gizzards) with bold, tangy flavor.

Here's what you'll need:

Green bananas (guineos): The star of the dish. Use firm, unripe bananas - not sweet, ripened ones.

Water: For boiling the bananas.

Milk (optional): A splash added to the boiling water helps prevent the bananas from turning black.

Olive oil (or avocado oil): Olive oil gives the marinade its signature richness. Avoid neutral oils (like canola or vegetable), which won't give the right flavor.

Red or yellow onion: Adds mild sweetness and bite.

Pimentos or bell peppers: Use a mix of colors (red, yellow, green, and orange) for flavor and a beautiful presentation. (I chose to just use red, which was on hand.)

Garlic cloves: For a subtle, aromatic base.

Green olives (optional): A salty, briny touch that balances the tanginess.

Whole black peppercorns: Adds warmth and a light spice to the marinade.

Bay leaves: Infuse the sauce with depth and aroma.

Salt: To season both the bananas and the marinade.

Ground oregano: A classic herb for Puerto Rican escabeche.

Adobo (optional): For extra seasoning and a deeper Puerto Rican flavor.

White vinegar: The key acidic ingredient for that bright, pickled taste.

Gizzards (optional): Traditional protein for the dish. You can leave them out for a vegetarian version or substitute with shrimp or chicken breast. (Instructions for including them will be at the bottom of this post.)

  • NOTE FOR GIZZARDS: If you're using gizzards, please know that gizzards will take about 2 hours of boiling to get tender. Start with the gizzards!

Steps to Making Guineos en Escabeche

To make this recipe easy to follow, we'll break it into three parts:

Make the Escabeche Sauce - A zesty blend of olive oil, vinegar, onions, peppers, and spices that ties the dish together

Cook the Gizzards (Optional) - You can skip them for a vegetarian version or swap with chicken (same process, just adjust cooking time and cut chicken into bite-sized pieces).

Boil the Green Bananas - Prepping and cooking the guineos so they're tender but hold their shape.

Gizzards in a guineos en escabeche mixture.

Cooking Gizzards for Escabeche (Quick Guide)

Want tender, flavorful gizzards for your escabeche? Here's how to prep them:

  1. Trim and Clean - Rinse the gizzards and remove any tough membranes or excess fat.
  2. Cut Small - Slice into bite-sized pieces so they cook evenly and soak up the marinade.
  3. Boil Until Tender - Bring a pot of salted water to a boil (plus the other ingredients in the recipe card for added flavor). Add gizzards and cook for about 2 hours until fully cooked and tender.
  4. Drain and Use - Drain well and mix with the escabeche sauce and green bananas.

What Do Gizzards Taste Like?
Gizzards are the muscular part of the chicken's stomach. They taste rich and savory, like dark meat, with a slightly chewy bite. Cutting them small and boiling first keeps them tender while letting them absorb all the tangy escabeche flavors.

How to Prep Green Bananas for Boiling

To make peeling easier after cooking, keep the skin on while the bananas boil. First, cut off both ends of each green banana. Then, use a knife to make a shallow slit down one side of the skin - just deep enough to pierce the peel, not the flesh. This small cut allows water to seep in, loosening the peel as the bananas cook. After boiling, the skin will slide off easily, leaving the banana intact and ready for the escabeche marinade.

Helpful Hint: Wearing gloves while handling raw green bananas prevents skin irritation and the sap from staining your hands and nails.

Sauce for escabache de mollejas or Puerto Rican pickled green bananas in a glass bowl.

How to Make the Escabeche Sauce


The escabeche sauce is the star of this dish, infusing the bananas with a tangy, bright flavor.

  1. In a medium saucepan, warm 1 cup olive oil over medium heat.
  2. Add sliced onions, peppers, olives, garlic, peppercorns, bay leaves, and seasonings.
  3. Cook, stirring occasionally, until the peppers begin to soften and the onions turn translucent.
  4. Reduce the heat to medium-low and stir in ½ cup white vinegar (the general ratio is 1 cup oil to ½ cup vinegar).
  5. Let simmer for 2-3 minutes, then remove from heat.
  6. Set aside to cool slightly before combining with the bananas (and gizzards, if using).

How To Make Guineos en Escabeche

Here's how to make Puerto Rican guineos en escabeche with a rich pickled sauce in just six simple steps!

Green bananas in a black pot of water with milk.
  1. Boil the Green Bananas
    • Add prepped (end-cut and slit) green bananas to a pot of water with a splash of milk and a pinch of salt.
    • Boil for 20-25 minutes until just fork-tender.
A metal splotted cooking spoon is holding a cooked green banana with a pot of milky water below it.
  1. Check for Doneness
    • Test with a fork; bananas should be tender but still hold their shape.
    • Drain Carefully.
Cooked green bananas cooling in a glass bowl.
  1. Cool the Bananas
    • Transfer to a plate or bowl and let cool for a few minutes so they're easier to handle.
A wooden cutting board, showing the stages of prepping cooked green bananas for escabeche.
  1. Peel and Slice
    • Remove the peel and slice bananas into ½-inch medallions.
    • Set aside while you prepare the marinade.
Pickled onions, olives, and bay leaves in a glass bowl.
  1. Prepare the Escabeche Marinade
    • See the "How to Make the Escabeche Marinade" section above for details.
Cooked green bananas in a glass bowl tossed in with a zesty escabeche sauce.
  1. Combine and Marinate
    • Gently toss sliced bananas (and gizzards, if using) in the marinade.
    • Cover and chill for at least 5 hours, preferably overnight, so the flavors meld.
A small white plate has a generous serving of cooked green bananas that are marinated in an olive oil and vinegar sauce with olives, red onions, and bay leaves.

Frequently Asked Questions

  • What are guineos, and how are they different from plantains?
    • Guineos are smaller, starchier bananas (not sweet when green) and cook faster than plantains, which are larger and denser.
  • Can I make guineos en escabeche without gizzards (mollejas)?
    • Absolutely! Today, many people omit the gizzards and choose another protein such as shrimp, chicken breast, or honestly? Leave it out for a vegan-friendly version!
  • How do I keep green bananas from turning black?
    • A common frustration when peeling/cooking guineos.
    • Answer: Soak in water with a splash of milk or vinegar before boiling, and peel only after boiling to avoid oxidation.
  • How long does guineos en escabeche last in the fridge?
    • Most people prep it for holidays.
    • Answer: Up to 5 days in an airtight container. Flavors get better after a day.

Want more classic Puerto Rican side dishes? Try these:

Yuca with a red mojo sauce in a white bowl.

Yuca con Mojo: A Boiled Cassava dish topped with a tangy red onion mojo sauce.

Shrimp potato salad in blue bowl

Shrimp Potato Salad: This tangy potato salad has shrimp for the perfect summer side salad recipe!

Instant Pot Puerto Rican Sancocho Recipe

Sancocho Soup: Hearty Puerto Rican stew with root vegetables.

PAIRING

What to serve alongside Guineos en Escabeche:

A caldero is full of arroz con gandules with a wooden spoon.

Rice with Pigeon Peas: This arroz con gandules is a classic side dish with guineos en escabeche.

traditional Cuban pernil recipe in an aluminum pan.

Pernil: This slow roasted pork shoulder is the go-to protein choice for parties and get togethers!

tostones with mayoketchup

Tostones: These twice-fried plantains will be great to dip into and absorb some of the escabeche sauce!

Guineos en escabeche on a white plate with peppercorn, bay leaves, olives, and more!
Author: Neyssa
Print Pin
4.34 from 9 votes

Escabeche de Mollejas - Puerto Rican Pickled Green Bananas & Gizzards

This escabeche de guineos con mollejas is a vibrant Puerto Rican dish made with tender green bananas (guineos), optional chicken gizzards, and a zesty vinegar-and-olive oil marinade layered with onions, colorful bell peppers, garlic, oregano, and bay leaves. The bananas are boiled until just tender, then tossed with the warm marinade, allowing them to soak up all the tangy, aromatic flavors as they chill. Perfect as a make-ahead side dish or appetizer, this recipe captures the bright, briny flavors that make escabeche a holiday and party staple.
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
cooling 5 hours
Total Time 7 hours 45 minutes

Equipment

  • stove

Ingredients
 

For the Green Bananas

  • 5-6 green bananas (Trim the ends and make a thin slit down one side of the peel, end to end.)
  • water (To cover the bananas by at least an extra two inches.)
  • milk (optional, helps keep it from turning brown)
  • ½ tablespoon salt

For the Escabeche Sauce (Pickling Sauce)

  • 1 cup olive oil
  • 1 red onion (thinly sliced)
  • 1 red bell pepper (thinly sliced)
  • 8-10 green olives (sliced)
  • 6 cloves of garlic
  • 2 tablespoon black peppercorn
  • 1 teaspoon salt (or to taste)
  • 2 teaspoon adobo seasoning (optional, to taste)
  • 3-4 bay leaves (roughly chopped)
  • ½ cup white vinegar

Gizzards (mollejas) OPTIONAL

  • 2 lbs gizzards
  • 8 cups water
  • 1 teaspoon salt (or to taste)
  • 1 tablespoon chicken boullion seasoning (optional )
  • 2 bay leaf
  • ¼ chunk yellow onion (whole, not sliced)
  • 3 cloves garlic (whole, or gently smashed)

Instructions

Cook the Gizzards (optional)

  • Rinse and trim gizzards. (Remove any tough membranes or excess fat.)
  • In a large pot, add water, salt, chicken bouillon (if using), bay leaves, onion chunk, and garlic. Bring it to a boil.
  • Once boiling, add the gizzards and wait until the water returns to a boil.
  • Reduce heat to a steady simmer, cover the pot partially, and cook for an additional 1.5-2 hours, or until the gizzards are fork-tender.
  • Drain, cool slightly, and cut into bite-sized pieces.

Boil the Green Bananas

  • Trim ends of each banana and make a thin slit down one side of the peel, end to end.
  • Place bananas in a pot with water (cover by 2 inches), salt, and optional milk.
  • Boil for 25 minutes or until just fork-tender.
  • Drain, cool slightly, peel, and slice into ½-1 inch rounds. (Your preference)

Make the Escabeche Sauce

  • In a saucepan, warm olive oil over medium heat.
  • Add onion, bell pepper, olives, garlic, peppercorns, bay leaves, salt, and optional adobo.
  • Cook until peppers soften and onions turn translucent.
  • Reduce heat to low, stir in vinegar, and simmer 2-3 minutes. Remove from heat.

Combine and Marinate

  • In a large bowl, gently toss bananas and gizzards (if using) with the warm escabeche sauce.
  • Transfer to a container, cover, and refrigerate for at least 5 hours or overnight for best flavor.
  • Serve chilled or at room temperature as a side dish or appetizer.

Notes

  • Peppercorns & Bay Leaves: These add depth and aroma to the escabeche but aren't meant to be eaten whole. You can remove them before serving or leave them for presentation and remind guests not to bite into them.
  • Banana Prep Tip: Trim the ends and make a thin slit down one side of each banana before boiling. This helps the peel loosen so they're easier to slice after cooking.
  • Gizzards (Optional): Traditional escabeche includes boiled chicken gizzards. If you prefer, substitute with shrimp, chicken breast, or skip for a vegetarian version.
  • Make-Ahead: This dish tastes even better after marinating overnight, making it perfect for parties and holidays.
  • Storage: Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1cup | Calories: 370kcal | Carbohydrates: 18g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.03g | Cholesterol: 246mg | Sodium: 1010mg | Potassium: 467mg | Fiber: 3g | Sugar: 8g | Vitamin A: 577IU | Vitamin C: 28mg | Calcium: 44mg | Iron: 3mg
Tried this recipe?Please consider Leaving a Review!

More Puerto Rican Recipes

Comments

    4.34 from 9 votes (9 ratings without comment)

    Did You Make This Recipe?

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Renee says

    How do you make your pastels! Your other foods look really good! Some I do make already. I am American married to a Puerto Rican fellow! I also know how to make Pastels already!!

    Reply

  2. francisco says

    My wife has been talking about this recipe for ages. One of her coworkers used to bring it for potlucks in Boston. Thank you so much for sharing this, I will make it for her. My wife is from Guate I am from Chile and we both enjoy mollejas, our kids, not so much. Anyhow, if you are interested, in another simple dish with mollejas, here is how I make them. There this really super simple, amazing, Roman Italian dish called Amatriciana. Instead of pasta use coocked mollejas, and since real guanciale is imposible to find outside of Italy, use a nice very smoked bacon. If you are in the Boston area, I strongly recomend to get triple smoked bacon from Karl's Sausage Kitchen in Peabody.

    Reply

  3. Margie says

    Looking forward to trying this and will rate it after I do. One note, gizzards are not intestines. They are a muscle in the digestive tract that work as a stomach and chew up food. Hope this helps in case anyone is turned off by intestines!

    Reply

    • Neyssa says

      Thank you for this note! I am going to work on updating this post and will add your note!

      Reply