Huachinango a la Talla

Ingredients

• 1.5 kg (3 lb)whole red snapper — butterflied for the grill
• 6dried guajillo chiles — stemmed and seeded
• 3chipotles in adobo
• 4roma tomatoes — charred
• 5 clovesgarlic — roasted
• 3 tbspmayonnaise — for the green half
• 1 bunchflat-leaf parsley — for the green half
• 2 tbspwhite vinegar
• 1 tspMexican oregano
• 1/4 cupolive oil
• 18corn tortillas — warmed on the comal
• 2limes — cut into wedges
• 1 tspfine salt

Method

1. Begin by preparing the marinade for the red snapper. Remove the stems and seeds from 6 dried guajillo chiles and place them in a bowl. Pour hot water over the chiles and let them soak for about 10 minutes until they are soft. Meanwhile, in a blender, combine the soaked guajillo chiles, 3 chipotles in adobo, 4 roma tomatoes, 5 cloves of garlic, 3 tablespoons of mayonnaise, 2 tablespoons of white vinegar, 1 teaspoon of Mexican oregano, and 1 teaspoon of fine salt. Blend until smooth, then taste and adjust seasoning if necessary.
2. Place the 1.5 kg (3 lb) whole red snapper on a large tray or dish. Make several diagonal cuts on each side of the fish to allow the marinade to penetrate deeply. Coat the fish generously with the marinade, ensuring it gets into the cuts and the cavity. Let the fish marinate for at least 30 minutes at room temperature to absorb the flavors.
3. While the fish is marinating, prepare your grill. Set it up for high heat and ensure the grates are clean and well-oiled. You want the grill to be extremely hot so that the fish sears quickly and doesn't stick. This will help achieve a nice char without overcooking the delicate flesh.
4. Once the grill is ready, place the marinated red snapper directly onto the hottest part of the grill. Cook for about 5-7 minutes on each side, basting occasionally with the remaining marinade. Look for the skin to become crispy and slightly charred, while the flesh turns opaque and flakes easily with a fork.
5. As the fish cooks, grill 18 corn tortillas on the cooler side of the grill until they are warm and have light grill marks. At the same time, grill the limes, cut in half, until they are slightly charred and juicy. This will enhance their flavor and make them easier to squeeze over the finished dish.
6. Once the fish is cooked, carefully remove it from the grill and let it rest for a few minutes. This allows the juices to redistribute, ensuring a moist and flavorful bite. Meanwhile, chop a bunch of flat-leaf parsley finely and set it aside for garnish.
7. To serve, place the grilled red snapper on a large platter. Sprinkle with the chopped parsley for a fresh, vibrant finish. Serve alongside the grilled tortillas, charred limes, and any additional sides like beans, guacamole, or salsa. Encourage everyone to build their own tacos, squeezing lime over the fish and wrapping it in a warm tortilla.