Dali Veracruz Sauce Recipes

VERACRUZ-STYLE SAUCE

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.

VERACRUZ SAUCE (FOR FISH OR CHICKEN)

Steps:

• Gather the ingredients.
• Warm oil in a medium saucepan over medium heat. Saute garlic briefly to release its flavor.
• Add tomatoes and onions and cook over low heat until tomatoes soften, about 20 minutes.
• Add jalapeño, olives, oregano, capers, water, and salt, to taste. Simmer for an additional 20 minutes.
• Serve Veracruz Sauce over grilled or pan-fried white fish or chicken breast. Accompany this with white rice , if you like.
• Use one whole red snapper of about 3 pounds or two pounds of snapper filets. If using the whole snapper, clean it and remove the scales, but leave the head and tail on for presentation.
• Prick the fish with a fork on both sides.
• Lay the fish (or the filets) in a single layer in a shallow baking dish. Whisk together 2 tablespoons fresh-squeezed lime juice, a pinch of salt, a pinch of pepper, a pinch of nutmeg, and 2 cloves (diced) of garlic. Pour this marinade over the snapper and refrigerate for about an hour.
• Make Veracruz Sauce (above), but reduce garlic to only 2 or 3 cloves. Simmer sauce for only about 5 minutes after adding jalapeños and other ingredients, as it will finish cooking in the oven.
• Cover the fish with the sauce and bake in a 300 F (150 C) oven for about 30 minutes, turning once.

PORK CHOPS IN VERACRUZ SAUCE

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.

ABUELO'S TILAPIA VERACRUZ

Steps:

• Season 2 Tilapia filets with Lawry's seasoned salt.
• Place 1 tablespoon clarified butter in sauté pan.
• Preheat pan over medium flame.
• Place Tilapia filets in sauté pan with the skin side facing up.
• Sauté for 1 minute.
• Turn filets and place in oven at 400F for 2 minutes to finish.
• Prepare Veracruz sauce and ladle sauce over fish, leaving the ends of the fish exposed.
• For the sauce:.
• Heat butter over medium heat.
• Add garlic, scallops and shrimp.
• Saute for 1 minute.
• Add tomatoes, poblano strips and seasoning. Continue cooking for 30 seconds.
• Add white wine to mixture and reduce.
• Add Bloody Mary Mix, chile guero and olives. Continue cooking for 1 minute.
• Remove from flame and pour over fish.
• Note: Make sure the edges of the fish are not covered with sauce. Sauce should be bright and loose, not thick and dry.

PORK CHOPS IN VERACRUZ SAUCE

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.

DALI VERACRUZ SAUCE

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.