Pescado a la Talla

From 'Tu Casa Mi Casa' by Enrique Olvera

A favourite of fisherman from the southern Pacific coast of Mexico. The A La Talla is a classic adobo, a spiced and saucy marinade; whilst the fish is typically cooked over a fire directly on the beach.

Ingredients:

• For the Adobo:
  • 8 guajillo chillies, seeded
  • 4 whole cloves
  • 3 black peppercorns
  • 1 tbsp dried oregano
  • 1 small white onion, halved
  • 3 large garlic cloves, unpeeled
  • 6 plum tomatoes
  • 2 tbsp vegetable oil
  • 1 tbsp distilled white vinegar
  • Salt
• For the Fish:
  • 1 large skin-on red snapper, butterflied
  • Oil, for rubbing
  • Salt and black pepper
• To Serve:
  • Coriander leaves
  • Lime wedges, for squeezing
  • Fresh tortillas
  • Salsa verde

Recipe:

1. Heat a frying pan over a high heat. Toast the chillies, cloves, peppercorns, and oregano, stirring until fragrant. Transfer to a bowl.
2. Put the onion, garlic, and tomatoes in the pan and char for about 10 minutes. Peel the garlic.
3. In a medium pot, heat the oil over a medium heat. Add the toasted and charred ingredients and cook for 4-5 minutes, until the tomatoes start to get mushy.
4. Add just enough water to cover, then simmer for about 10 minutes, until saucy.
5. Transfer to a blender and process until smooth.
6. Return the mixture to the pot and cook over medium heat for 5-10 minutes, stirring until uniform and smooth, the consistency of ketchup.
7. Add the vinegar and season with salt, it should be on the salty side.
8. Strain and let cool to room temperature. Use immediately or store in an airtight container in the fridge for up to 2 weeks, or the freezer for up to 2 months.