Authentic Pescado a la Talla

Angelica Ponce
This authentic pescado a la talla born in Acapulco, Guerrero is a dish worthy of gods! Featuring a delish 3 chiles-based sauce prepared with guajillo chile, ancho chiles, and árbol chiles, this smoky-flavored red snapper will make you taste a bit of Acapulco’s mouthwatering cuisine!
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Ingredients
4
Portions
  • 800 grams red snapper, scaled, gutted, and butterflied
  • some garlic powder
  • some salt
  • some pepper
  • 1 cup mayonnaise
  • 3 tomatoes, roasted, for the adobo sauce
  • 1/2 onions, roasted, for the adobo sauce
  • 2 cloves garlic, roasted, for the adobo sauce
  • 6 guajillo chiles, trimmed, seeded, and rehydrated, for the adobo sauce
  • 3 árbol chiles, trimmed, seeded, and rehydrated, for the adobo sauce
  • 5 ancho chiles, trimmed, seeded, and rehydrated, for the adobo sauce
  • 1 cup chile soaking water, for the adobo sauce
  • 1/4 cups apple cider vinegar, for the adobo sauce
  • some salt, for the adobo sauce
  • 2 cloves, for the adobo sauce
  • 1 teaspoon oregano, for the adobo sauce
  • 1 teaspoon black pepper, for the adobo sauce
  • 1/2 teaspoons cumin, for the adobo sauce
  • some coal
  • some orange, cut into wedges, for garnish
  • some onion, cut into rings, for garnish
  • 2 limes, cut into thirds, for garnish
  • some corn tortillas
Preparation
1h
45 mins
Easy
  • In a roasting pan with a rack, place red snapper. Season with garlic powder, salt, and pepper. Set aside.
  • Brush red snapper with mayonnaise.
  • For the adobo sauce: In a blender, combine roasted tomato, roasted onion, roasted garlic, chiles, salt, vinegar, clove, oregano, black pepper, and cumin and blend until smooth. Pour blended mixture over the red snapper and brush it until evenly covered. Let marinate for 2 hours. Preheat oven to 356º F.
  • On a griddle, place coal over direct heat and heat until lit on and smoky. Transfer coal to the roasting pan and place it under the rack. Place red snapper on top of the rack. Bake red snapper for 30 minutes at 356º F or until golden brown on the outside and cooked through on the inside.
  • Serve authentic pescado a la talla on a platter garnished with orange wedges and onion rings, and with rice, salad, lime, and tortillas on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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