Oaxacan-style Grilled Fish

Begin by preparing the Dried Guajillo Chiles and Dried Ancho Chiles. Remove stems and seeds. Toast them lightly in a dry comal or skillet over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Transfer the toasted chiles to a heatproof bowl and cover with hot water. Let them rehydrate for 20 minutes until softened.

While the chiles rehydrate, roast the Tomatoes on a comal or baking sheet until softened and slightly charred. Also, lightly toast the Cumin Seeds, Mexican Oregano, Black Peppercorns, and Cloves in a dry skillet until fragrant.

Drain the rehydrated Dried Guajillo Chiles and Dried Ancho Chiles, reserving a small amount of the soaking water. In a blender, combine the chiles, roasted Tomatoes, Garlic, White Onion, Cider Vinegar, Achiote Paste, toasted Cumin Seeds, Mexican Oregano, Black Peppercorns, Cloves, and Salt. Add 100g of Water and blend until a smooth adobo paste forms. Add more reserved chile water if needed to achieve a thick, spreadable consistency.