- Level: Easy
- Total: 1 hr
- Active: 1 hr
- Yield: 24 tacos
Ingredients
1/2 cup olive oil
3 red peppers, seeded and chopped
1 large onion, chopped
2 cloves garlic, minced
4 pounds tomatoes, chopped
2 cups canned tomato puree
1 cup pimento-stuffed olives
1 cup white wine, plus more if necessary
1/2 cup chopped fresh parsley
3 tablespoons capers, chopped
1 teaspoon freshly ground black pepper
3 chipotle chiles in adobo sauce, chopped
3 guero chiles (yellow peppers), chopped
2 dried bay leaves
1 sprig fresh oregano
1/2 sprig fresh thyme
4 pounds smoked marlin, shredded
1 green cabbage
48 corn tortillas
1 cup mayonnaise, for serving
6 limes, for serving
Directions
Special equipment:
thermal tortilla server- Heat the oil in a large pan over medium heat and saute the red peppers, onions and garlic until the onions are translucent and the peppers are tender, about 6 minutes. Add the chopped tomatoes and let the mixture cook until it changes color, about 6 minutes.
- Stir in the tomato puree, olives, wine, parsley, capers, black pepper, chipotle chiles, guero chiles, bay leaves, oregano and thyme. Cover and cook until the flavors are well combined, about 6 minutes, and then incorporate the marlin. If it is dry, add a little more wine or water. Remove the bay leaves and oregano and thyme sprigs before serving.
- Shred the cabbage and warm the tortillas in a hot pan. Put the tortillas in a thermal tortilla server to keep warm. Assemble the tacos by placing 4 ounces of the marlin mixture in 2 warm tortillas, one on top of the other one. Top with a substantial amount of shredded cabbage. Garnish with some mayonnaise and lime wedges, if desired. Serve immediately.
