4 tablespoons of maguey, washed and roasted by direct heat10 mullet and soaked peppers2 roasted onions1 head of roasted garlic1 teaspoon roasted cilantro1 teaspoon pepper gords1 whole fish of 3 kg, huachinango, urel, emsedral, or pampano, with bone, head and tail1 cup extra virgin olive oilcoarse salt to taste1 cup sour orange1 cup of vinegar macerated to the echalote with holy leaf
Preheat the oven to 150 degrees celsius / 300 degrees farenheit for two hours. Cook the maguey peas on the stove, turning them so that the cooking is uniform (at the time of roasting they can explode lightly due to the heat that is introduced in them). In a saucepan, grill the chiles from one side to another; toasting them so that they wont go bitter ; remove them, devein them and soak in hot water for 25 minutes. Roast the onions and garlic on one side and the other; remove them from the fire. Heat a small pan and grate the coriander and pepper, constantly stirring the pan. Place the fish on top of a baking dish.
In a blender, grind the chilies with 2 cups of water where they are soaked, along with the onions, garlic and roasted species. Add the macerated vinegar with the orange juice and season with salt. With this pure coat the fish on both sides and cover with all the sauce; Finally, rub the oil and sprinkle with a few grains of coarse salt. Cover the fish with the leaves in tamale form and wrap it with aluminum foil. Place a clay pot with water inside the oven and bake the fish for 2 hours or until softened and easily lift your meat. Remove from oven and remove foil. With the help of two spatulas pass it to a platter and fold the leaves of maguey to the sides. Serve with roasted verdolagas with onion and chopped garlic; sprinkled with oil mixed with chile and garlic. Sprinkle the fish with course salt grains.
This fish is one of Mexicos most authentic dishes that comes with a kick to it.