Best Veracruz Sauce Recipes

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.

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

RED SNAPPER (HUACHINANGO) IN VERACRUZ SAUCE

Red Snapper (Huachinango) in Veracruz Sauce image

Found some fresh Huachinago (red snapper) at the local fish market here in La Cruz, Mexico so searched through my Cruising Cuisine cookbook, and pantry and came up with this recipe. Can also be served with cooked shrimp or crab over the baked fish and topped with jack cheese.

Provided by Galley Wench

Categories Mexican

Time 30m

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

3 tablespoons olive oil
3 garlic cloves, finely chopped
1 large poblano pepper, seeded and chopped (green peppers can be substitued)
1 medium onion, finely chopped
1 (16 ounce) can diced tomatoes
3 tablespoons finely chopped cilantro
10 spanish-style stuffed green olives, sliced
2 jalapenos, escabeche (pickled, or substitute fresh, adjust to taste)
2 tablespoons sherry wine
2 tablespoons capers
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1/4 teaspoon white pepper
6 (4 ounce) red snapper fillets
2 tablespoons lime juice
salt & freshly ground black pepper
1/2 cup grated parmesan cheese

Steps:

Season the fish with lime juice, salt and pepper and set aside.
Sauce:.
Heat oil in large skillet and saute the garlic, onion and poblano or green pepper until the onions are translucent.
Add the tomatoes, cilantro, olives, chiles, sherry, capers, oregano, thyme and white pepper.
Simmer for 10 minutes.
Place fish in baking dish and pour the sauce over the fish.
Bake at 375 for 15 to 20 minutes.

Nutrition Facts : Calories 297.8, Fat 11.6, SaturatedFat 2.9, Cholesterol 60.5, Sodium 285.1, Carbohydrate 9, Fiber 2.3, Sugar 3.4, Protein 34.5

VERACRUZ SAUCE

VERACRUZ SAUCE image

Categories Sauce Fish Bake Low Fat Quick & Easy Dinner

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped onion
1/4 teaspoon cinnamon
1/4 teaspoon cloves
2 Tablespoons Olive oil
4 tomatoes chopped
8 green olives sliced
1/4 cup green chilies
2 tablespoons capers
1 cup mushrooms, sliced
1 avacado cubed (optional)
1 pound fish fillets

Steps:

Saute chopped onions in olive oil until soft. Add cinnamon and cloves. Add tomatoes, green olives, green chilies, capers and mushrooms. Cook for about 4-5 minutes. In a baking pan, spray with oil and put fish in the pan. Cover fish with ingredients. Bake at 375 degrees for 15 to 20 minutes or until fish flakes. Garnish with avacados if desired.

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.

HATCH CHILE VERACRUZ SAUCE

HATCH CHILE VERACRUZ SAUCE image

Categories Sauce Tomato Appetizer

Yield 2 cups

Number Of Ingredients 10

Ingredients

3 med tomatoes,coarseley chopped
1 sm onion, finely chopped
1 hatch chile pepper, seeded & minced
5 green Spanish olives,chopped
3 cloves garlic, minced
1 sm bay leaf
1 1/2 tbl capers
1/2 tbl olive oil
salt & pepper to taste
1/3 c water

Steps:

Place all ingredients in a large bowl & mix. Place in microwave on high for 10 min until onions & tomatoes are soft. Sauce may be refrigerated for up to 1 week.

VERACRUZ SAUCE

Veracruz Sauce image

The port of Veracruz, on the Gulf of Mexico, was one of the first places where the Spanish initially settled, which explains the strong Mediterranean elements in this very Mexican sauce. One of the area´s iconic dishes is Huachinango a la Veracruzana, Red Snapper Veracruz Style, which consists of a whole fish cooked with these same flavors. The sauce is just as delicious, however, with much more simply-prepared proteins such as grilled chicken or fillets of white fish.

Provided by Russ Myers @Beegee1947

Categories Salsas

Number Of Ingredients 9

Ingredients

1/4 cup(s) olive oil
5 clove(s) garlic, peeled and chopped
2 cup(s) seeded and diced tomatoes
1 medium onion, sliced
4 - pickled jalapeño peppers (canned or jarred), chopped
5 - green olives, coarsely chopped
1 tablespoon(s) dried oregano
1 tablespoon(s) capers
1/4 cup(s) water

Steps:

Warm the oil in a medium saucepan. Saute the garlic briefly to release its flavor. Add the tomatoes and onions and cook over low heat until the tomatoes soften, about 20 minutes.
Add the jalapeño pepper, olives, oregano, capers, water, and salt to taste. Simmer for an additional 20 minutes.
Serve your delicious Veracruz Sauce over grilled or pan fried white fish or chicken breast. Accompany this with white rice, if you like.