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Default What is "Pechugas al Estilo Sonora?"


"Fred Lackey" > wrote in message
...

> " The dish was called "Tilapia Ala Veracruzana".


> "description says, "Fresh sauteed Tilapia smothered in hearty Veracruzana

Sauce with sauteed Chili Pablano & Mushrooms."

Fred , Use what ever protein you can acquire/like. Most firm white flesh
fish is
very similiar in taste and texture. Tilipa just happens to be a cost
effective as well as an "Eco-Friendly" protein buy for eateries. IMO, a
mildly weak flavor that needs a great
sauce/supporting cast. Snapper/Grouper/Bass, even a Drum or Sheepshead is
my preference, if fresh.

Just remember you can adopt and adapt any ingredient as you need or like.
The classic Veracruz style sauce centers around a balance of acids/textures
in the tomato, olives, caper, a kiss of herbs complementing the
garlic/onion and the pungent heat of the Capiscum. Just like a version of
Salsa Fresca. In yours, it was a chile and mushroom combo you mention.

Cook the fish by frying/grilling and then topping with the sauce or by
broiling in the sauce. Just do not overcook the fish, take it off at the
onset and let the residual heat carry it over to doneness.

A basic sauce "in the style of Veracruz":

1/4 c Olive oil
5 Garlic cloves; peeled
1 Onion; chopped fine
2 lb Tomatoes; crushed or chopped
1 tspn capers
12 Pimiento-stuffed olives
2 jalapenos or any pepper of choice, thin sliced
2 Bay leaves
2 Fresh chopped thyme
2 Fresh chopped marjoram
1/4 tspn Mexican oregano
Salt & pepper to taste

Heat olive oil in a heavy-bottomed saucepan over medium-high heat.
Crush 3 garlic cloves with the back of a knife and add to the oil . Cook to
flavor oil.
Remove and discard garlic.

Mince 2 remaining garlic cloves and add along with onion. Cook,
stirring often, until the onion is translucent(2-3 minutes). Add tomatoes,
stir well and cook, stirring occasionally, 15 minutes. Add capers,
olives, Peppers, bay leaves, thyme, marjoram and Mexican oregano. Cook,
until thickened, about 30 minutes. Add salt/pepper to taste.

Discard herb stems and bay leaves.


http://www.foodnetwork.com/food/reci..._26463,00.html

http://www.bigoven.com/158350-Grille...uz-recipe.html

http://www.cooking.com/recipes/static/recipe1122.htm

http://www.recipezaar.com/138320

http://www.cdkitchen.com/recipes/rec...ruz17145.shtml