10 Guajillo Chiles, stems and seeds removed
10 Pequin Chiles
3 cloves garlic, peeled and finely chopped
1 onion, cut into quarters
1 tsp Oregano
1 tsp Ground Cumin
1 Tbsp powdered chicken bouillon
Kosher Salt and Ground Black Pepper
2 Cups water
2 Tbsp Olive Oil
4 Tilapia fillets (4 to 6 oz each)
Fresh lime wedges
Fresh Cilantro, chopped
Combine the guajillo chiles, pequin chiles, onion, and garlic in a heatproof glass bowl. Add boiling water, cover lightly, and allow dried chiles to hydrate, about 15 min.
Drain the water from the pepper-onion-garlic mixture and transfer solids to a blender. Add the oregano, cumin, and chicken bouillon, along with 1 tsp salt, 1/2 tsp pepper, and 2 Cups water. Pulse and blend until smooth, and adjust salt to taste.
Meanwhile, in a large heavy skillet, heat 2 Tbsp of olive oil over medium heat. Add the blended chile sauce, and bring to a boil. Cover, reduce heat to a simmer, and let sauce bubble for 6 to 8 minutes.
Add the tilapia fillets to the simmering sauce. Be sure that the fish is covered completely with the chile sauce. Cover the skillet, and allow fish to cook for 5 to 7 minutes, or until fish is flaky.
Serve fish with chile sauce. Garnish with cilantro, avocado slices, cilantro and perhaps a side of rice and beans.
Makes 4 servings.