Ingredients

• 1 kilogram of fish saw, in pieces.
• 2 tomatoes.
• 8 guajillo chiles tailed and deveined.
• 3 arbol chiles stemmed and deveined.
• 3 cloves of garlic.
• 100 grams of peas.
• 300 grams of carrots chopped to taste.
• 300 grams of potato peeled, chopped to taste.
• 6 black peppers.
• Salt to taste.
• Herbs of smell.
• 1 1/2 liters of water.
• Oil for frying.
• An onion.

Preparation

• We place a deep pot on the fire.
• Add oil and let it heat up.
• Add the onion.
• Add the garlic cloves.
• Let it fry for 5 minutes.
• Add the guajillo chili.
• Let it fry for 5 more minutes.
• We add 250 milliliters of water.
• We cover the pot.
• Let it boil for 10 minutes.
• We put the blender.
• Add the guajillo chili.
• Add the onion.
• Add the garlic cloves.
• Add the 250 milliliters of water.
• Add the pepper.
• Add the chile de arbol.
• Add the tomato.
• We blend perfectly.
• We place a deep pot on the fire.
• Add oil and let it heat up.
• Add the liquefied mixture.
• We cover the pot.
• Let it boil for 5 minutes.
• Add the rest of the water.
• We cover the pot.
• Let it boil for 5 minutes.
• We rectify the salt.
• Add the potatoes.
• Add the carrot.
• We cover the pot.
• We leave for 10 minutes.
• Add the peas.
• We cover the pot.
• Let it boil for 15 minutes.
• Add the fish.
• We cover the pot.
• Leave for another 20 minutes in the fire.
• Add the fragrant herbs.
• We cover the pot.
• Leave for 10 more minutes in the fire.

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