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One of the typical Mexican dishes is the Christmas cod, with small modifications enjoy it without any guilt. Of course, try to eat it natural and not in the form of cake Bon appetit!
Place the cod in a large bowl and cover it with warm water; change the water every 8 hours to remove the salt for a day. Rinse and cook with clean water until it softens, between 10 and 15 minutes; finely chop it
Soak the broad chili in hot water until it has softened, about 25 minutes. Meanwhile, boil plenty of water in a medium pot and prepare a container with water and ice separately. Make a superficial cut in the form of X in the lower part of the tomatoes and introduce to the pot with boiling water. When the peel begins to peel, remove the tomatoes immediately and immerse them in the ice water. Leave them there until they are completely cold, remove them, peel them and remove the seeds. Blend them together with the wide chile and cinnamon, add pepper to taste.
Heat the olive oil in a large skillet over medium heat, add the garlic, onion and parsley leaves; sauté until the onion looks transparent. Pour the tomato sauce on top and cook at the lowest heat for 45 minutes.
Add the cod with a little of the water in which it was cooked and cook for 10 minutes. Then add the olives, peppers and güeros chiles. Cook until everything is hot and remove from heat. Let it rest for 30 minutes before serving.
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