Red Snapper Marinated With 3 Kinds Of Chilies In Banana Leaves

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 2
• 5 guajillo chilies
• 5 pasilla chiles
• 5 ancho chilies
• 1 onion, chopped
• 5 cloves garlic, chopped
• 6 tomatoes, stemmed and roughly chopped
• 5 large epazote leaves
• 4 bay leaves
• 1/2 teaspoon ground cumin
• 1/2 cup apple cider vinegar
• 1 medium fresh red snapper fillet
• 2 plantain leaves
• salt and pepper
• 3 ounces corn oil
• 4 teaspoons chopped onions
• 3 cloves garlic, chopped
• 2 cups rice
• 1 cup corn kernel, cut off cob
• 1 chayote, cut into large dice
• 1 carrot, cut into large dice
• 1 quart chicken stock
• salt and pepper

Recipe

• 1 preheat oven to 475 degrees f.
• 2 combine chilies, onion, garlic, tomato, epazote, bay leaves, cumin, and apple cider vinegar.
• 3 boil for 15 minutes.
• 4 remove the bay leaves and epazote.
• 5 blend in blender until smooth.
• 6 pour over fish, cover with banana leaf and bake for 15 minutes.
• 7 serve with rice and vegetables.
• 8 in a saucepot, heat oil.
• 9 add the onion and garlic.
• 10 once onion is caramelized, add rice and toast until aromatic.
• 11 add chicken stock, vegetables, salt, and pepper.
• 12 cover and simmer until cooked, about 20 minutes.