Pan De Cazón (Shredded Fish and Black Beans Tortillas)

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READY IN: 30mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • To make the fish filling: heat the corn oil, add the onion and sauté until transparent. Add the fish, epazote and tomato and cook until the juice from the tomato has evaporated.
  • To make the sauce: heat the oil, add the onion, sauté until just softening, then add the epazote, tomato puree and salt to taste. Cook until the sauce has thickened slightly.
  • To assemble each pan de cazon: Heat the tortillas on both sides in a bit of oil until soft but not crispy. Spread 3 of the tortillas with 2 tablespoons each of the refried beans. Top each with 2 tablespoons of the fish filling. Stack one on top of another, top with the 4th tortilla and some of the tomato sauce.
  • Filling and sauce recipes make enough for 2 hearty, full-meal servings. To make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.
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