Once the fish is cleaned and ready, make small diagonal cuts in the belly or where there's flesh. Rub it inside and out with the chile and salt. Let it rest or marinate in a cool place for half an hour or in the refrigerator.

After marinating, stuff the fish with xoconostle, onion, avocado leaves, garlic, a pinch of salt, and freshly ground chile de árbol. Close it up, rub some banana leaves with oil, and wrap the fish in them to create a thick layer of leaves to prevent burning. Once wrapped, place it on the coals or gentle charcoal. It should be well wrapped.

When placing the fish on the coals, add some mesquite wood chips for a smoky flavor. Be careful to turn it every five minutes to prevent burning. Cook for twenty minutes for less than a kilo, thirty minutes for two kilos, and if the fish weighs more, give it a bit more time to ensure the center is not raw. If cooking a lot, turn every three minutes. The time is in minutes.

Once cooked, remove it and let it rest for a few minutes to cool slightly so it doesn't fall apart. Serve it on a platter with warm corn tortillas and salsa. Each diner can make their own tacos or plate with cooked vegetables and salad, as desired.