Stuffed chiles

1. In a blender, combine the 2 cups of mayonnaise, the 3 roasted garlic cloves, 1/4 cup of chopped cilantro, and 1/2 cup of water.
2. Blend until smooth.
3. Season with salt and pepper to taste.
4. Set the sauce aside.

Prepare the filling:

1. In a skillet, heat the 2 tablespoons of olive oil over medium heat.

2. Add the 2 chopped garlic cloves and 1/4 of a chopped white onion. Sauté until translucent.

3. Add the 1 cup of chopped tomato and cook for 3 minutes until it releases its juices.

4. Stir in the 350 g of shredded smoked marlin and 1 cup of La Huerta corn kernels.

5. Pour in the juice of 1 lime and mix well.

6. Season with salt and pepper to taste.

7. Cook for 6 more minutes.

8. Remove from the heat and set aside.

Stuff and bake the chiles:

1. Preheat the oven to 180°C.

2. Stuff the 4 La Huerta chiles for stuffing with the marlin and corn mixture.

3. Place the stuffed chiles in an oven-safe baking dish.

4. Bake for 8 minutes.

Serve:

1. Place one stuffed chile on each plate.

2. Top with the previously prepared roasted garlic and cilantro sauce.

3. Optionally, sprinkle with a little chopped fresh cilantro.