Name: Slow-Roasted Swordfish Birria
Ingredients: 2 dried ancho chiles, stems removed (about 1 ounce); 3 dried guajillo chiles, stems removed (about 3/4 ounce); 4 dried cascabel chiles, stems removed (1/4 ounce); 1/2 cup chopped white onion; 1/4 cup apple cider vinegar; 1 tablespoon cumin seeds; 1 tablespoon kosher salt; 10 black peppercorns; 4 large garlic cloves; 4 whole cloves; 2 pounds (1-inch-thick) skinless swordfish fillets; 1 1/2 teaspoons kosher salt; 2 tablespoons extra-virgin olive oil; 1 (14.5-ounce) can diced fire-roasted tomatoes, drained; 1 teaspoon kosher salt; 1/2 cup finely chopped white onion; 2 radishes, thinly sliced; Juice of 2 Key limes (about 1 1/2 tablespoons); 1/2 teaspoon dried oregano; Kosher salt; 1 large avocado, sliced; Fresh corn tortillas, warmed, for serving

Ingredients

2 dried ancho chiles, stems removed (about 1 ounce)
3 dried guajillo chiles, stems removed (about 3/4 ounce)
4 dried cascabel chiles, stems removed (1/4 ounce)
1/2 cup chopped white onion
1/4 cup apple cider vinegar
1 tablespoon cumin seeds
1 tablespoon kosher salt
10 black peppercorns
4 large garlic cloves
4 whole cloves
2 pounds (1-inch-thick) skinless swordfish fillets
1 1/2 teaspoons kosher salt
2 tablespoons extra-virgin olive oil
1 (14.5-ounce) can diced fire-roasted tomatoes, drained
1 teaspoon kosher salt
1/2 cup finely chopped white onion
2 radishes, thinly sliced
Juice of 2 Key limes (about 1 1/2 tablespoons)
1/2 teaspoon dried oregano
Kosher salt
1 large avocado, sliced
Fresh corn tortillas, warmed, for serving

Steps

Using a paring knife, cut a slit down the side of each chile. Open each chile, and remove and discard veins and seeds. Heat a large comal or cast-iron skillet over medium. Add chiles, and cook until fragrant and chiles begin to darken, about 30 seconds per side. Remove chiles from pan; set aside.
Combine toasted chiles, onion, vinegar, cumin seeds, salt, peppercorns, garlic, and cloves in a blender, and puree until a smooth paste forms. If paste is too thick, add water to thin to desired consistency (I use about 6 tablespoons water to 1 cup adobo).
Preheat oven to 300°F. Season fish with salt. Spread 3/4 cup adobo over fish to completely coat fillets. Line a medium baking dish with parchment paper. Add fish, and drizzle with oil. Roast in preheated oven on middle rack until flesh is opaque throughout and flakes easily with a fork and a thermometer inserted in center of fillet registers 135°F, about 30 minutes. Let fish rest 10 minutes.
In the same blender, add tomatoes, salt, and 1/4 cup adobo. Process until smooth.
Toss together onion, radishes, lime juice, and oregano in a small bowl until combined. Season with salt to taste. Serve fish with onion mixture, avocado, salsa, and hot, fresh tortillas.