Dogfish tostadas

Place the Dogfish in a pot with 50 grams of White onion, 5 grams of Garlic, and enough water to cover. Bring to a boil and cook until the Dogfish is tender and flakes easily, about 15-20 minutes. Drain the Dogfish, let it cool, then shred it finely with your fingers or two forks. Discard the cooked White onion and Garlic.

While the Dogfish cooks, prepare the salsa. Roast the Tomatillos and Serrano chiles on a hot comal or dry skillet over medium-high heat, turning occasionally, until softened and slightly charred, about 8-10 minutes.

In a blender, combine the roasted Tomatillos and Serrano chiles with the remaining 10 grams of Garlic, 50 grams of White onion, 15 grams of Cilantro, and 5 grams of Salt. Add a splash of water if needed to achieve a smooth salsa. Set aside.