Pescadillas (Fish Quesadillas)

Begin by rehydrating the Guajillo chile and Ancho chile. Remove stems and seeds, then place them in a bowl and cover with very hot water. Let them soak for 20-30 minutes until soft.

While chiles rehydrate, poach the Tilapia fillet. Place Tilapia fillet in a pot with just enough water to cover, a pinch of Salt, and a quarter of the White onion. Bring to a gentle simmer and cook until the Tilapia fillet is opaque and flakes easily, about 8-10 minutes. Remove Tilapia fillet, let cool slightly, then flake it into small pieces with a fork.

Drain the rehydrated Guajillo chile and Ancho chile, reserving a small amount of the soaking liquid. In a blender, combine the softened Guajillo chile, Ancho chile, half of the remaining White onion, and the Garlic clove with 50 grams of fresh water and 2 grams of Salt. Blend until a smooth paste forms, adding a little reserved chile water if needed to achieve a pourable consistency.