Empanadas de Cazón

Remove stems and seeds from dried guajillo chiles and dried ancho chiles. Place them in a bowl, cover with hot water, and let them rehydrate for 20 minutes until soft.

Place dogfish fillet in a pot with enough water to cover it. Bring to a simmer and cook for 10-15 minutes until the dogfish fillet is opaque and flakes easily. Remove the dogfish fillet, let it cool slightly, then flake it into small pieces, discarding any bones or skin. Reserve 100g of the cooking liquid.

Drain the rehydrated guajillo chiles and ancho chiles. Place them in a blender with 15g of garlic cloves and 100g of the reserved dogfish cooking liquid. Blend until smooth. Strain the sauce through a fine-mesh sieve into a bowl to remove any solids.