Marlin Tacos

Remove stems and seeds from the guajillo chiles. Place guajillo chiles in a small pot with water, bring to a boil, then reduce heat and simmer for 10 minutes until softened. Drain and set aside.

Finely dice 100g of the white onion and mince all the garlic. Dice the Roma tomatoes. Finely chop the serrano chile. Roughly chop 15g of the cilantro.

Heat the vegetable oil in a large skillet or Dutch oven over medium heat. Add the diced white onion and cook until translucent, about 5 minutes.