MACHACA de MARLIN (La Receta) | Doña Rosa Rivera

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Start by preparing the marlin, which is about 500 grams, brought from Mazatlán.

Heat about 1 to 2 tablespoons of olive oil in a skillet until hot.

Add the diced onion and sauté until translucent.

Add minced garlic, Anaheim green chiles (cut into pieces), and sauté together with the onion.

Add the diced tomatoes, cover the skillet to let the tomatoes release their juice, and cook until softened.

Stir in the bay leaves, black pepper, and shrimp bouillon cube, mixing well.

Add a small amount of water if needed to keep the mixture moist.

Once the tomatoes are soft, add the olives and a small amount of tomato puree to give color.

Sprinkle in oregano and chopped cilantro, mixing everything together.

Shred the marlin into smaller pieces and incorporate it into the skillet, ensuring it mixes well with the other ingredients.

Taste and adjust seasoning, adding more salt if necessary due to the marlin being already salted from smoking.

Let everything cook together for a few more minutes until flavors meld together.

Cooking Techniques

Equipment Needed

Spice Level: