Mexican cuisine · Fish & Seafood

Pan de Cazón

Layered tortillas from Campeche with shredded dogfish, black bean mash and spicy tomato sauce.

Ingredients · for 4 servings

• 600 g dogfish fillet (or huss or hake)
• 400 g black beans (canned)
• 12 corn tortillas
• 6 ripe tomatoes
• 1 white onion
• 4 cloves garlic
• 2 habanero chiles
• 2 sprigs epazote (or oregano)
• 1 avocado
• 4 tbsp olive oil
• 2 limes
• Salt, pepper

Instructions

1. Poach the fish fillet in salted water with half an onion just below the boil for 10–12 min., drain, let it cool and shred into fine flakes with a fork.
2. Boil the tomatoes with one habanero and two garlic cloves in 300 ml water for 10 min., purée smooth and reduce in 2 tbsp hot oil for 8 min., until the sauce is deep red and thick; season with salt.
3. Simmer the drained beans with the epazote and 100 ml water for 5 min. and mash with a potato masher into a spreadable purée.
4. Finely chop the remaining onion and garlic, sauté in 2 tbsp oil for 4 min., mix in the shredded fish and season with salt, pepper and lime juice.
5. Dip the tortillas briefly in the hot tomato sauce and layer each portion: tortilla, bean mash, tortilla, fish, tortilla — forming four little towers.
6. Pour the remaining tomato sauce generously over the towers, top with avocado wedges and thin rings of the second habanero, and serve hot.