Tortilla Veracruzana

Ingredients

In this Veracruz-style adaptation, the traditional Mexican tortilla is filled with a combination of chicken, chipotle peppers, tomatoes, olives, capers, and pickled jalapeños. The flavors are influenced by the cuisine of Veracruz, which is known for its use of tangy ingredients like capers and olives. The tortillas are pan-fried until crispy, adding a delightful texture to the dish. We alse have the original recipe for Tortilla Santiagueña, so you can check it out.

• 8 corn tortillas 8 corn tortillas
• 2 cups (300g) cooked chicken, shredded 2 cups (300g) cooked chicken, shredded
• 1 cup (150g) tomatoes, diced 1 cup (150g) tomatoes, diced
• 1/4 cup (40g) green olives, sliced 1/4 cup (40g) green olives, sliced
• 2 tablespoons (30g) capers 2 tablespoons (30g) capers
• 2 tablespoons (30g) pickled jalapeños, chopped 2 tablespoons (30g) pickled jalapeños, chopped
• 2 chipotle peppers in adobo sauce, finely chopped 2 chipotle peppers in adobo sauce, finely chopped
• 1/2 cup (120ml) chicken broth 1/2 cup (120ml) chicken broth
• 2 tablespoons (30ml) olive oil 2 tablespoons (30ml) olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 28g, 2g
• Protein: 24g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat olive oil over medium heat.
2. 2.
   Add the tomatoes, olives, capers, pickled jalapeños, and chipotle peppers. Cook for 5 minutes, until the tomatoes are softened.
3. 3.
   Add the shredded chicken and chicken broth to the skillet. Season with salt and pepper to taste. Cook for an additional 5 minutes, until the flavors are well combined and the chicken is heated through.
4. 4.
   Warm the corn tortillas in a separate skillet over medium heat until pliable.
5. 5.
   Spoon the chicken filling onto each tortilla and fold in half to form a taco shape.
6. 6.
   In the same skillet used to warm the tortillas, heat a little more olive oil over medium heat.
7. 7.
   Place the filled tortillas in the skillet and cook for 2-3 minutes on each side, until golden and crispy.
8. 8.
   Serve the Tortilla Veracruzana hot, garnished with additional pickled jalapeños, if desired.

Treat your ingredients with care...

• Corn tortillas — To make the tortillas more pliable, you can wrap them in a damp paper towel and microwave them for a few seconds before filling.
• Chipotle peppers in adobo sauce — Adjust the amount of chipotle peppers according to your desired level of spiciness. You can also substitute with smoked paprika for a milder flavor.
• Pickled jalapeños — If you prefer a less spicy version, you can rinse the pickled jalapeños before using them in the recipe.

Tips & Tricks

• For added freshness, garnish the Tortilla Veracruzana with chopped cilantro and a squeeze of lime juice before serving.
• If you prefer a vegetarian version, you can substitute the chicken with sautéed vegetables like bell peppers, zucchini, and onions.
• Serve the Tortilla Veracruzana with a side of Mexican rice and refried beans for a complete meal.
• To save time, you can use store-bought rotisserie chicken instead of cooking the chicken from scratch.
• If you don't have corn tortillas, you can use flour tortillas as a substitute.

Serving advice

Serve the Tortilla Veracruzana as a main course for lunch or dinner. Accompany it with a fresh green salad or a side of Mexican rice and refried beans for a satisfying meal.

Presentation advice

Arrange the Tortilla Veracruzana on a platter, garnished with pickled jalapeños and a sprinkle of chopped cilantro. The vibrant colors of the filling and the crispy tortillas will make the dish visually appealing.