Pescado Zarandeado

Rehydrate the Guajillo chiles and Ancho chiles by placing them in a bowl and covering with hot water for 20 minutes until softened. Drain the chiles, reserving a small amount of the soaking liquid.

In a blender, combine the rehydrated Guajillo chiles, Ancho chiles, Garlic, 100g White onion, Lime juice, Achiote paste, Orange juice, Cumin, Mexican oregano, Salt, and Black pepper. Blend until a smooth paste forms, adding a tablespoon or two of the reserved chile soaking liquid if needed to achieve a smooth consistency.

Pat the Red snapper dry with paper towels. Make several diagonal slits on the skin side of the fish to allow the marinade to penetrate. Generously spread the chile marinade all over the Red snapper, ensuring it gets into the slits and covers both sides. Marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator.