Cooking in
British Columbia
Mexican
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.
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I
The Market List
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1/4 cup (63 ml)
olive oil, not extra virgin
Your own market
1/2 cup
white onion, finely chopped
Your own market
1 teaspoon
garlic, finely chopped
Your own market
2
heaped cups (550 ml) tomatoes, finely chopped
Not yet stocked in British Columbia
1 tablespoon
sugar
Your own market
2
bay leaves, finely crumbled
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2-1/2 cups (625 ml)
poached shredded fish or drained water-packed tuna
Your own market
2 tablespoons
flat-leaf parsley, finely chopped
Not yet stocked in British Columbia
1/4 cup (63 ml)
raisins, chopped
Not yet stocked in British Columbia
3 tablespoons
pitted green olives, chopped
Not yet stocked in British Columbia
1 tablespoon
large capers, chopped
Not yet stocked in British Columbia
1/2 teaspoon
dried oregano, crumbled
Not yet stocked in British Columbia
Salt to taste
Your own market
II
The Method
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
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
Stir in the sugar, crumbled bay leaves, and shredded fish. Cook together for 3 minutes.
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
Taste and adjust salt. Serve on tostadas, as a taco or empanada filling, or alongside white rice.
From the canon — Tostadas are corn tortillas fried in oil or baked until completely crisp and dry. Tostadas (fried or baked crisp tortilla base) →
III
What to Pour
The pairing
Cantillon Gueuze — 100% Lambic Bio
Cantillon Brewery · Belgium — Trappist & Lambic
Not yet stocked in British Columbia
Wild ale
From British Columbia
Beer
Without alcohol
Non-alcoholic
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The whole pairingPillar IV
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The working kitchen