Minilla Veracruzana

Ingredients

• 1/4 cup (63 ml) olive oil, not extra virgin
• 1/2 cup white onion, finely chopped
• 1 teaspoon garlic, finely chopped
• 2 heaped cups (550 ml) tomatoes, finely chopped
• 1 tablespoon sugar
• 2 bay leaves, finely crumbled
• 2-1/2 cups (625 ml) poached shredded fish or drained water-packed tuna
• 2 tablespoons flat-leaf parsley, finely chopped
• 1/4 cup (63 ml) raisins, chopped
• 3 tablespoons pitted green olives, chopped
• 1 tablespoon large capers, chopped
• 1/2 teaspoon dried oregano, crumbled
• Salt to taste

Method

1. 1
   Warm the olive oil in a wide, heavy pan over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened and translucent.
2. 2
   Add the chopped tomatoes, raise the heat to high, and cook — stirring regularly — until the mixture thickens and the raw tomato smell cooks off, about 10 minutes.
3. 3
   Stir in the sugar, crumbled bay leaves, and shredded fish. Cook together for 3 minutes.
4. 4
   Add the parsley, raisins, olives, capers, and oregano. Reduce the heat to medium and continue cooking, stirring frequently, until the mixture is fairly dry and holds its shape.
5. 5
   Taste and adjust salt. Serve on tostadas, as a taco or empanada filling, or alongside white rice.