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Anguila a la Talla Recipe

Mexican · Main course · 40 min total

A traditional Mexican grilled eel dish from the Gulf coast, marinated in a smoky adobo sauce and cooked over charcoal until crispy and charred.

Ingredients

• 2 lbs fresh eel, cleaned and cut into 3-inch pieces
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 3 cloves garlic, peeled
• 1/2 cup white vinegar
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 bay leaves

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes until fragrant. Soak in hot water for 15 minutes until softened.
2. Transfer soaked chiles to a blender with garlic, vinegar, olive oil, oregano, cumin, salt, pepper, and bay leaves. Blend until smooth to make the adobo marinade.
3. Place eel pieces in a bowl, pour adobo over them, and toss to coat. Marinate at room temperature for 15-20 minutes.
4. Preheat a grill or charcoal grill to medium-high heat. Oil the grates to prevent sticking.
5. Grill eel pieces for 8-10 minutes per side, turning once, until skin is crispy and flesh is opaque and flakes easily.
6. Remove from grill and serve immediately with warm tortillas, lime wedges, and salsa.

Tips

• Substitute with any firm white fish like halibut or sea bass if eel is unavailable.
• Marinate longer (up to 2 hours) in the refrigerator for deeper flavor.
• Leftover adobo can be stored in the fridge for up to a week.

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