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1
Set the oven to 450 degrees F and position the rack in the center position.
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2
Season the fish on both sides with the salt and pepper.
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3
Place on an aluminum foil lined sheet pan and pour 1/4 cup of the Enchilada Sauce over each of the fillets.
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4
Place in the oven and cook until the sauce is well browned and the fish is cooked through, about, 8 minutes, rotating the pan midway to ensure even cooking.
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5
Serve with Refried Beans and Mexican Rice on the side.
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6
Recipe courtesy Francisco Mojica
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7
At night before you go to bed, put all dried chiles in the 2 gallons of water.
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8
Keep submerged with a plate.
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9
The next day, very carefully remove stump and seeds, which can be thrown away.
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10
As you do so, put them in a blender.
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11
Save 3 or 4 cups of water used to soak the chiles.
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12
Put the rest of the ingredients in the blender and blend very well.
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13
You will need to add water as you go because it is quite thick.
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14
Using pulse method might be required.
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15
You don't want the sauce to be too thin though or too blended; you want to see the chile skin (which can also be thrown away).
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16
Put in colander and slowly filter out skins and whatever didn't blend smoothly, two cups at a time.
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17
In a medium saucepan, combine the beans, bay leaf, 2 onion quarters, smashed garlic, and enough water to cover by 2 inches, and bring to a boil.
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18
Reduce the heat so that the water boils gently and cook for 10 minutes.
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19
Cover, remove from the heat, and allow the beans to sit for 1 hour.
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20
After 1 hour, return the beans to a low boil and cook, stirring occasionally, until they begin to soften, about 45 minutes.
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21
Add the salt and continue to cook until the beans are very tender, about 15 to 30 minutes longer.
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22
Drain the beans in a colander set over a bowl in the sink and reserve the cooking liquid.
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23
Discard the bay leaf, onion quarters and garlic.
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24
In a medium 10-inch skillet, heat the bacon drippings or olive oil over medium-high heat.
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25
Add the chopped onion and cook until soft, stirring occasionally, about 4 minutes.
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26
Add the minced garlic, cumin and oregano and cook for 1 minute.
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27
Add the beans and 1 cup of the reserved cooking liquid and, using a potato masher, mash the beans until chunky-smooth.
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28
Add 3/4 cup more of the reserved cooking liquid and cook, stirring, until the beans are very thick and flavorful, about 10 minutes.
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29
Be careful of splatters.
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30
If the beans become too thick, simply add more of the reserved liquid cooking liquid.
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31
When the beans have reached the desired consistency, stir in the extra-virgin olive oil and serve immediately with cheese, tomatoes and sour cream.
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32
In a medium, heavy saucepan, heat the olive oil over medium-high heat.
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33
Add the onions and bell peppers, and cook, stirring, until soft, about 3 minutes.
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34
Add the garlic and cook for 30 seconds.
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35
Add the rice and cook, stirring, for 1 minute.
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36
Add the tomatoes and cook, stirring, for 1 minute.
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37
Add the stock, salt and saffron, and stir well.
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38
Bring to a boil, lower the heat to low, cover and cook undisturbed until all the liquid is absorbed, about 20 minutes.
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39
Remove from the heat and let sit, covered, for 10 minutes.
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40
Uncover, fluff the rice with a fork, and add the oregano, cilantro and green onion.
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41
Stir to incorporate.
