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

Instructions

1. Special equipment: thermal tortilla server
2. 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.
3. 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.
4. 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.