1 cup red wine vinegar
1/2 cup water
1 cup sugar
1 red onion, sliced thin
2 bay leaves
pinch of oregano
pinch of salt
Combine all ingredients except the onions in a small pot and bring to a boil.
While liquid heats, slice the onion very thin.
Add the onion to a small, heat-proof container (a mason jar works great for this).
Carefully pour liquid over onions and gently stir to combine.
Let rest for one hour then transfer to refrigerator until ready to serve.
Serve with MÍRAME's Rabbit Tamales with Mole Poblano.