Recipes » Fish » Fish Chilpatchol

Ingredients

• 2 pounds plum tomatoes, roasted, skin removed
• 1 onion, roasted
• 6 cloves garlic, toasted
• 1 jalapeno chile, toasted, then soak in boiled water for 30 min.
• 4 chipotle chiles, toasted,  then soak in boiled water for 30 min.
• 1 cinnamon stick, toasted
• 6 whole peppercorns, toasted
• ¼ cup masa flour or polenta flour
• 2 tbs. olive oil
• 12 cups water
• Salt (2-3 tsp.)
• 2 tbs. epizote
• ¼ cup cilantro
• 4-5 LB fresh fish cubed
• Limejuice

Preparation

Blend tomatoes with juice, add coarse chopped onion, add peeled toasted garlic, jalapeño, chiles, and spices.
Strain into a bowl.

Heat oil in pot; add puree, 10-15 min, till thick.

Dissolve masa flour in 1 cup of water. Add 11 cups to the puree, and then add the masa. Add salt and simmer 15 minutes.

Add epizote, limejuice, and fish, simmer till done - 10 minutes. Add cilantro, for 2 more minutes.

DONE