By Leslie Brenner
One of our favorite recipes from Mely Martinez’s delightful cookbook, The Mexican Home Kitchen, this easy weeknight dish gets its verve from a tomato sauce revved up with pimento-stuffed olives, raisins and capers. That combo may sound unlikely if you’re not familiar with the flavors of Veracruz, but give it a try anyway — we think you’ll be surprised and delighted.
Martínez’s original calls for fresh tomatoes, but you can substitute a can of chopped ones if you’re not finding nice ripe ones yet.
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