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Tacos Veracruz

Tacos Veracruz


For the spice blend:

  • 2 teaspoons ground cumin (⅓ palm)

  • 2 teaspoons Mexican oregano (⅓ palm)

  • 2 teaspoons paprika (⅓ palm) 

For the tacos:

  • 1½ pounds pork tenderloin (or chicken breast or fish such as sustainable cod or snapper)

  • Salt and pepper

  • 4 tablespoons neutral oil, like peanut or safflower oil

  • 1 large red onion, finely chopped

  • 1 large jalapeño pepper, seeded and chopped

  • 1 large fresh bay leaf

  • 4 cloves garlic, sliced or chopped

  • About ⅔ to ¾ cup sliced green olives with pimiento 

  • About 3 tablespoons drained capers

  • 2 pounds tomatoes, seeded and finely diced

  • One handful cilantro leaves, chopped

  • Juice of 1 lime

  • 12 to 16 small soft corn tortillas, charred or warmed to package directions, to serve

  • Pickled jalapeño, to serve

  • Crumbled Cotija, to serve


Serves: 4

For the spice blend, combine in small dish.

Slice pork tenderloin down center and halve. Thinly slice on bias. (TIP: Firm up in freezer for a few minutes for a thinner slice.) If using boneless chicken, slice on bias across breasts. For fish, cut into planks 1x1x3-inch. Season protein of choice with salt and pepper and half of spice blend. 

Heat 2 tablespoons oil, 2 turns of the pan, in a large nonstick skillet over medium-high heat, brown the pork (or chicken or fish) in 2 batches, about 2 minutes on each side and remove to platter, fish will take a little less time to lightly brown all over. Add more oil, 2 turns, and the onions, jalapeño and bay, season with salt and pepper, soften for a couple minutes. Add a splash of water to pick up any meat drippings and remaining spice blend. Add garlic, olives and capers, and stir a minute, add tomatoes and simmer 5 minutes and break down a bit, add protein back to pan and simmer 2 to 3 minutes, add the cilantro and lime and serve from pan with corn tortillas, pickled jalapeño peppers and crumbled Cotija.