Instructions:

Soak 1/4 cup of golden raisins in a cup of warm water. Heat a tablespoon of oil in a cast-iron pan over medium heat. Add half a white onion (sliced), two whole cloves of garlic (crushed), two whole Roma tomatoes. Saute' until the onions are golden, about five minutes. Stir in a teaspoon of cumin, one tablespoon two a quarter cup of chili paste. Optionally add a tablespoon of kimchi sauce. Take raisins out of the water and add them. Move everything in the pan to a blender and blend until smooth. To the same pan, add two tablespoons of butter. Using a pound of cod, coat one side with anise seeds. Fry seed-side down for about three minutes. Flip the fish over, turn the heat off, and cover. Divide the fish evenly in warm flour tortillas. Spoon on the mole sauce. Top with shredded iceberg lettuce and cotija cheese.