Huachinango a la Talla

Carefully clean the Whole Red Snapper, ensuring it is scaled and gutted. Make 2-3 deep diagonal scores on each side of the fish, being careful not to cut through the backbone. Pat the fish dry with paper towels.

Heat a dry comal or skillet over medium heat. Toast the Guajillo chiles, Ancho chiles, and Chiles de árbol for 1-2 minutes, pressing them down occasionally, until fragrant. Be careful not to burn them.

Remove the toasted chiles from the heat and place them in a bowl. Cover with hot water and let them rehydrate for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.