For the fish broth:
Roast the onion and garlic. Smoke the heads and bones, then put into a saucepan and covered with water and add the onion and garlic. Cook for 2.30 hours and then In another side, put into a saucepan water and quicklime and after adding the maiz de humedo until is nixtamalized rest for 2 hours, then strain and wash the grain and cook in water until the grain burst. Meanwhile clarified the fish broth with whipped egg white and add the burst corn into it. Add lime juice of Jalisco at the end.
For the fish:
Put the fish into a brine for 12 minutes, after dry an spread lisa fat in the fillet and wrap with bleached quélites and cover each portion with blue corn native masa. And cook on the coals 15 minutes before to serve.
For the lisa roe:
Cut the roe in 4 portions and after spread with a little of the chilhuacle emulsion and cook 10 minutes before to serve on the coals.
For the chilhuacle chilli emulsion:
(This chile has Appellation of origin this chilli is a stage heritage of Oaxaca, so Mexicans need to demand it more because is the base of Oaxaca gastronomy, and we’re losing it because people and government don’t support)
- 20 grams of:
- chilhuacle amarillo
- chilhuacle rojo
- chilhuacle negro
- 30 grams of Mexican chocolate of 80%
- 5 grams of sugar
- 5 grams of sea salt
- 300 grams of corn oil
- 10 grams of pineapple vinegar
- 10 grams of lechuguilla vinegar (lechuguilla is a kind of fermented and fresh beverage of Jalisco the name is because is the name of the maguey)
- 50 grams of onion
- 1 tomato
Toast the chiles the rehydrate with hot water and rest for 10 minutes. Meanwhile, roast the tomato and onion. Then liquate the chile with tomato, onion, pineapple vinegar, lechuguilla vinegar, chocolate, sugar, sea salt until the mixture gets smooth and after emulsion with corn oil.