Dali Veracruz Sauce Recipes

DALI VERACRUZ SAUCE

DALI VERACRUZ SAUCE image

Number Of Ingredients 10

Ingredients

6 4-5 oz. fish fillets 1 28oz Tomatoes, crushed
1/ cup Olive oil
1/4 cup white onion, chopped
6 cloves garlic, minced
2 Tbsp Parsley, chopped
1 tsp oregano
1/4 cup green olives, pitted
2 Tbsp raisins
2 tbsp capers, drained
3 tbsp canned jalapeno chiles, minced or fresh lightly sauteed

Steps:

Place everything in a sauce pan, bring to a boil and reduce to a simmer. Cook, stirring occasionally until thickened, about 15-20 minutes: season with salt and pepper. Preheat oven to 425 degrees Spread 3 tbsp. sauce in the bottom of a 15X10" baking dish. Place fish on top and cover with remaining sauce. Bake uncovered unti the fish is just opaque in the center, about 18 minutes. Sauce can be frozen.

PORK CHOPS IN VERACRUZ SAUCE

Pork Chops in Veracruz Sauce image

Give your weeknight chops a flavor boost with some Veracruz zing! Boneless loin chops simmer in a lively combo of onions, tomatoes, garlic, and fresh herbs, yielding beautiful color and delicious flavor. Sauteed zucchini and steamed rice are excellent dinner sides for this tasty dish.

Provided by Bibi

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 4

Number Of Ingredients 15

Ingredients

4 (1-inch thick) boneless pork loin chops
salt and ground black pepper to taste
2 tablespoons garlic-infused olive oil
2 tablespoons unsalted butter
1 medium onion, sliced lengthwise
2 cloves garlic, minced
2 cups chopped tomatoes, with juices
½ cup sliced poblano-stuffed green olives
1 tablespoon capers, drained
1 jalapeno pepper, seeded and sliced lengthwise
2 dried bay leaves
2 sprigs fresh thyme
2 sprigs fresh Mexican oregano
2 tablespoons chopped cilantro
½ lime

Steps:

Use a paper towel to pat pork chops dry and season with salt and pepper on both sides.
Heat olive oil and butter in a 12-inch nonstick skillet over medium heat until butter is melted and oil is shimmering. Carefully add pork chops and cook until browned, about 3 minutes per side. Remove from heat and set aside.
Add onion slices to the same skillet. Saute, stirring frequently, until onion softens, about 3 minutes. Add garlic and stir for about 1 minute. Add tomatoes, olives, capers, jalapeno strips, bay leaves, thyme, and oregano. Bring to a boil and cook, stirring occasionally, about 5 minutes.
Nestle chops into the vegetable mixture and cover. Reduce heat and simmer until no longer pink in the center, about 12 minutes. Place chops on a serving plate and increase heat to medium-high. Discard bay leaves and herb sprigs. Cook until liquid is reduced and thickened, about 3 minutes.
Spoon vegetables and sauce over chops. Garnish with cilantro. Squeeze lime juice over all. Serve warm.

Nutrition Facts : Calories 413.6 calories, Carbohydrate 10 g, Cholesterol 93.9 mg, Fat 26.1 g, Fiber 2.1 g, Protein 32.8 g, SaturatedFat 7.7 g, Sodium 635.3 mg, Sugar 3.8 g

VERACRUZ-STYLE SAUCE

Veracruz-Style Sauce image

This sauce is an accompaniment to chef Zarela Martinez's Red Snapper Veracruz-style recipe.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes Mexican-Inspired Recipes

Yield Makes 6 to 7 cups

Number Of Ingredients 15

Ingredients

1/2 cup olive oil
10 garlic cloves, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 sprigs fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 sprigs fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 sprigs fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine

Steps:

In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.
Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

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