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📍 Campeche

Pan de cazon

· Lunch

Layers of tortilla, refried beans, and stewed dogfish, bathed in tomato sauce with habanero chile.

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Pan de cazon: Layers of tortilla, refried beans, and stewed dogfish, bathed in tomato sauce with habanero chile.
⏱ 60 min🍽 4 servings📊 Intermediate🏷 Commonly associated🌱 Dairy-free
Preparation
30 min
Cooking
30 min
Waiting and resting
0 min

History

An emblem of Campeche cooking, built like a tower of tortillas filled with shredded dogfish shark. It is the state's most representative dish.

Ingredients

Adjust quantities

Only numeric quantities at the start of an ingredient are adjusted. Descriptive quantities, seasoning to taste and timings remain unchanged; check them when changing servings.

Preparation

  1. 1

    Stew the shredded dogfish with onion, tomato, and epazote.

  2. 2

    Prepare a tomato sauce with habanero chile.

  3. 3

    Spread a tortilla with beans and place dogfish on top.

  4. 4

    Repeat in layers to build the tower.

  5. 5

    Bathe it all with the hot tomato sauce.

  6. 6

    Serve immediately with more habanero to taste.

Cooking tips

  • Drain the cooked fish mixture and assemble just before saucing so the layers hold their shape.

Technique and preparation

What to check during preparation

Remove skin and bones from the cooked fish before shredding. Keep beans and sauce hot during assembly. Use flexible tortillas and spread thin layers of beans and fish rather than a tall central mound that slides. Sauce should coat the stack without leaving excessive liquid on the plate. Serve freshly assembled; if waiting, keep components separate and assemble at the end.

References to consult

References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.

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