Directions
Step 1
Make the broth: Place the fish heads, tails, and bones in a bowl of chilly water and soak for 10 minutes. Drain and discard water.
Step 2
To a big pot over excessive warmth, add the fish scraps, 2 garlic cloves, the bay leaves, and 4 quarts of chilly water, and produce to a boil. In the meantime, to a comal or skillet over excessive warmth, add the halved onion, cut-side-down, and cook dinner till browned, 6 minutes. Add to the pot, then flip the warmth to low and simmer, skimming sometimes, till the fish bones are comfortable and the meat has separated from the heads and tails, about 1 hour.
Step 3
Pressure the broth and put aside. (It’s best to have about 3 quarts of broth.) Permit the fish heads and tails to chill, then pull off the meat and put aside. Reserve the fish bones (see headnote) or discard.
Step 4
To a small meals processor, add the chiles, oregano, and achiote, and purée, including as much as ¼ cup of water if essential to make a clean paste. Pressure via a fine-mesh sieve and put aside.
Step 5
To the identical giant pot over medium warmth, add the oil. When the oil is shimmering and sizzling, add the remaining garlic and onion and cook dinner, stirring sometimes, till softened, 4 minutes. Add the reserved chile paste and proceed cooking till the combination deepens to a darkish purple shade, 5 minutes. Add the lime and grapefruit juices, scrape up the browned bits from the underside of the pot, and stir till the liquid has lowered barely, about 1 minute. Add the paprika, epazote, and the reserved broth, flip the warmth to low, and simmer for half-hour. Season to style with salt.
Step 6
Make the chochoyotes: In a big bowl, stir collectively the masa, epazote, salt, and reserved fish meat. Add 1 cup of heat water and stir till a comfortable, pliable dough varieties. (If utilizing masa harina, you could want further water. Add 1 tablespoon at a time.)
Step 7
Utilizing your palms, roll the dough into 1-inch balls (about 1½ ounces every). (It’s best to have about 36 balls.) Utilizing the tip of your finger, press an indentation into the middle of every ball. Cowl the chochoyotes with a moist fabric or plastic wrap.
Step 8
Convey the broth again to a boil, then rigorously add the chochoyotes with out crowding. Cook dinner till the chochoyotes float to the highest, about quarter-hour. Season to style with salt. Divide amongst bowls, garnish with cilantro, avocado, and onion, and serve instantly.
