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1 jalapeno pepper, fresh, in thin strips without seeds
3 ancho chili peppers, without seeds
3 guajillo chilies, without seeds
2 cloves garlic, chopped
1/2 cups beer
1/2 cups mashed tomatoes
1/4 cups clamato, or kermato
1 pinch oregano
2 leaves bay (laurel)
2 tablespoons olive oil
1 tablespoon butter
salt, and pepper to taste
fresh coriander, chopped
beans, freshly cooked or caldudos
Preparation
In a hot pan, add the oil and butter, add the onion, garlic, acitrona and add the tomato and the jalapeño pepper without seed and in julienne let it cook a little and add the puree and the pasilla and guajillo chile deveined clean and cut into large pieces, mix and add the beer, let the alcohol evaporate, add the clamato, oregano and laurel, mix well and season with salt and pepper.
Cover the pan for about 5 minutes over medium heat. Rectify the seasoning and incorporate the cilantro, add the salted fish on top of the sauce, reduce the heat to a minimum and cover it. Let the fish cook for 20 minutes.
You serve it hot with the ingredients of the sauce bathed with a spoon to cook beans with a little of the bean broth.
PRESENTATION
On a white plate and with pieces of chili peppers and a few sprigs of fresh cilantro.
TIPS
Use homemade beans, not tin, and preferably mayocoba beans or similar.
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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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