Minilla Veracruzana
A bold, savory-sweet shredded fish preparation from the Gulf coast state of Veracruz, Mexico. Cooked-down tomatoes form the backbone of a sauce brought alive by green olives, capers, raisins, and dried oregano — a combination that reflects centuries of Spanish influence on coastal Mexican cooking. The finished mixture is cooked until fairly dry, making it ideal for spooning onto tostadas, tucking into tacos, or packing inside empanadas.
Seven in town · six not yet within reach.
- In town
- 7 · olive oil, not extra virgin, white onion, finely chopped, garlic, finely chopped, sugar, bay leaves, finely crumbled, poached shredded fish or drained water-packed tuna, salt to taste
- Not yet within reach
- 6 · heaped cups (550 ml) tomatoes, finely chopped, flat-leaf parsley, finely chopped, raisins, chopped, pitted green olives, chopped, large capers, chopped, dried oregano, crumbled
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