Pan De Cazón (Shredded Fish and Black Beans Tortillas)
I don't know if this is as good as it sounds. I have had something similar years ago and I look forward to trying it at some point. Cooking and prep times are a guess. I found it here: http://www.mexconnect.com/articles/2041-tortillas-with-shredded-fish-and-black-beans-pan-de-caz%C3%B3n
MAKE IT SHINE! ADD YOUR PHOTO
INGREDIENTS
Nutrition- 1tablespoon corn oil
- 1⁄2cup chopped onion
- 1⁄2lb firm-fleshed white fish, poached and shredded
- 1 -2
- 1
- 1tablespoon corn oil
- 1⁄2cup chopped onion
- 3
- 1 -2
- 12tablespoons cooked black beans
Advertisement
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.
Advertisement