Fish soup with chayote and hoja santa

Break up the fish carcass into a pot on the stove and cover with water; add chopped onions and garlic and cover the pot.

Cook 20 to 30 minutes after it comes to a boil.

Cut about half the Zapotec pleated tomatoes into the blender jar with peeled garlic; blend until absolutely smooth.

Coat a hot pan with oil, add the puree (it should sizzle) and cook, stirring often, to the consistency of tomato paste.

Remove the seed from the chayote and cut into cubes.

Seed and cut up the black pasilla and toast it in a little oil; tear the hoja santa; cube the fresh cheese.

Strain the fish broth, simmered about half an hour, and add it to the cooked-down tomato, saving some for the sauce.

Add the chayote and a little beer and finish simmering.

Season with salt, add the torn hoja santa, and garnish with cheese cubes and toasted pasilla.