Mole amarillo with wood-grilled striped bass

Stem and seed the guajillo chilies, pull out the veins, tear into pieces and put them in the blender untoasted with raw garlic and onion.

Add the roasted tomatoes (at home, half a can of roasted tomatoes).

Pulverize a little allspice, cumin and Mexican cinnamon in a molcajete and add with a little chicken broth; blend to a smooth purée, add about a teaspoon of Mexican oregano and blend again.

Film a pot with olive oil over a medium-high fire; when hot, pour the purée through a medium mesh strainer into it and cook briefly.

Blend a nugget of fresh masa (or masa harina) with about a cup of chicken broth and two hoja santa leaves (or a handful of cilantro); strain into the sauce.

When thickened to a thick cream soup consistency, add the rest of the broth, simmer five minutes and season with salt.

Coat the striped bass with olive oil on all sides and sprinkle with salt; toss the steamed green beans with olive oil and salt.

Grill the fish over a very hot part of the wood grill; warm the green beans on a perforated grill pan above the fire until a little smoky.

Ladle the yellow mole onto a warm plate, add torn fresh corn tamales, nestle in the fish, top with the green beans and finish with cilantro microgreens and red vein sorrel.