Ingredients:
5 guajillo chilies
5 pasilla chiles
5 ancho chilies
1 onions, chopped
5 cloves garlic, chopped
6 tomatoes, stemmed and roughly chopped
5 large epazote leaves
4 bay leaves
1/2 teaspoon ground cumin
1/2 cup apple cider vinegar
1 medium fresh red snapper fillets
2 plantain leaves
salt and pepper
3 ounces corn oil
4 teaspoons chopped onions
3 cloves garlic, chopped
2 cups white rice
1 cup corn kernels, cut off cob
1 chayotes, cut into large dice
1 carrots, cut into large dice
1 quart chicken stock
salt and pepper
Directions:
Preheat oven to 475 degrees F.
Combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
Boil for 15 minutes.
Remove the bay leaves and epazote.
Blend in blender until smooth.
Pour over fish, cover with banana leaf and bake for 15 minutes.
Serve with White Rice and Vegetables.
In a saucepot, heat oil.
Add the onion and garlic.
Once onion is caramelized, add rice and toast until aromatic.
Add chicken stock, vegetables, salt, and pepper.
Cover and simmer until cooked, about 20 minutes.
Servings: 2
Time preparation: 20 min.
Time total: 70 min.