Fish Zarandeado - Rick Bayless

Ingredients

• 4 ancho chiles or 8 guajillo chiles, stemmed, seeded and torn into flat pieces
• 1 8-ounce can tomato sauce
• 2 garlic cloves, peeled
• 3 tablespoons soy sauce
• 3 tablespoons Worcestershire sauce
• Salt
• 1 3-pound fish (round fish like snapper, grouper or striped bass work really well)—ask to have it filleted, but keep the bones
• Oil for brushing or spraying the basket and fish
• 12 warm corn tortillas
• 1 medium red onion, thinly sliced, for serving
• 2 limes, cut into wedges, for serving
• Chinese toasted chiles in oil (or your favorite salsa or hot sauce), for serving (optional)