Raya en Salsa Negra

Ingredients

• •2 lbs ray fish fillets
• •4 dried guajillo chiles
• •2 dried ancho chiles
• •3 cloves garlic
• •1/4 cup olive oil
• •1 medium onion, sliced
• •1 cup fish or chicken broth
• •2 tbsp white vinegar
• •1 tsp cumin
• •to taste Salt and black pepper

Directions

1. 1Remove stems and seeds from dried chiles, then toast them in a dry pan for 2 minutes until fragrant.
2. 2Soak toasted chiles in 1.5 cups hot water for 10 minutes, then blend with garlic, vinegar, and cumin until smooth to create the salsa negra.
3. 3Heat olive oil in a large skillet over medium-high heat and sauté sliced onion until softened, about 3 minutes.
4. 4Season ray fillets with salt and pepper, then add to the skillet and cook for 3 minutes per side until lightly golden.
5. 5Pour the chile sauce over the fish and add broth, bringing to a simmer.
6. 6Reduce heat to medium-low and simmer for 15-20 minutes until the fish is tender and the sauce thickens.
7. 7Adjust seasoning with salt and pepper, then serve hot with rice or tortillas.

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