Pan De Cazón (Shredded Fish and Black Beans Tortillas) |
|
 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
|
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: /articles/2041-tortillas-with-shredded-fish-and-black-beans-pan-de-caz%C3%B3n Ingredients:
1 tablespoon corn oil |
1/2 cup chopped onion |
1/2 lb firm-fleshed white fish, poached and shredded |
1 -2 epazote leaves |
1 roasted peeled tomato, finely chopped |
1 tablespoon corn oil |
1/2 cup chopped onion |
3 roma tomatoes, boiled, peeled and pureed |
1 -2 epazote leaves |
salt |
8 tortillas |
12 tablespoons cooked black beans |
Directions:
1. 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.
2. 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.
3. 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.
4. 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.
|
|