1.1 lb. fresh dog fish, clean and in slices 3 tomatoes 1 güeritos peppers 1 piquín pepper powder 2 epazote sprigs 1 onion 1 garlic clove oil salt
Cook the fish with 2 cups of water and an epazote sprig. Fry the sliced onion, the other epazote sprig, the garlic clove and the güero pepper. Add the tomatoes and the piquín pepper powder to the fried ingredients. Season and let thicken. Add the dog fish to the prepared sauce. Let it boil in order to make it a little bit thicker, and then retire from the flame. Serve very hot. Enjoy this delicious Mexican recipe!