Pan de Cazón

Pan de Cazón is a beloved traditional dish from Campeche, Mexico, celebrated for its rich combination of flavors and textures. This dish layers homemade corn tortillas with shredded cazón (shark) meat, a creamy blend of refried black beans, and a robust tomato sauce. It's a delight for the senses, enhanced further with avocado and roasted habanero chilies, making it both a comforting and vibrant meal.

Ingredients

🦈 1/2 roasted Kangway shark cazón
🍅 1 kg (2.2 lbs) tomatoes about 8 medium tomatoes
🌿 1 bunch of epazote
🧅 1/2 red onion
🌶️ 1 guero or catik chili
🌶️ 3 habanero chilies
🥑 1 avocado
🫘 1/2 kg (1.1 lbs) black beans
🧈 200g pork lard
🌽 500g (1.1 lbs) corn dough Masa de Maíz for tortillas
🧂 1 tablespoon salt
💧 5 liters water for cooking beans

Instructions

1- Prepare the Cazón:

• In a large pot, cover the Kangway shark with water and a few sprigs of epazote. Boil on the outdoor fire until the meat is tender.
• Remove cazón, discard skin and bones, and shred the meat.

2- Cook the Black Beans:

• Wash black beans thoroughly and cook in a Tupperware pressure cooker with 5 liters of water until tender, about 1.5 hours.
• Blend a portion of beans with cooking broth into a smooth puree. Strain to achieve a creamy texture.

3- Tomato Sauce:

• Dice tomatoes and slice the red onion.
• Heat lard in a medium pot, add onion, guero chili, and epazote; sauté until fragrant.
• Add tomatoes, cook until soft, and blend into a sauce. Return the sauce to the pot, season with salt, and simmer until thickened.

4- Roast Chilies:

• Roast habanero chilies on a comal until charred. Set aside for garnish.

5- Make Corn Tortillas:

• Use corn dough to press tortillas. Cook on a comal until puffed and lightly golden.

6- Assemble and Serve:

• Spread tomato sauce on a plate and layer with tortilla, black beans, and cazón.
• Repeat layers, finishing with tomato sauce on top.
• Garnish with avocado slices, roasted habanero, and a sprig of mint.

Prep Time: Approximately 2.5 - 3 hours
Cook Time: 1.5 hours for black beans
Total Time: Approximately 3.5 - 4 hours
Servings: 6
Calories: 350 per serving
Protein: 18g per serving
Fat: 12g per serving
Carbohydrates: 45g per serving
Equipment: Tupperware Pressure Cooker, Large pot, Medium pot, Blender, Comal, Outdoor Fire Pit/Stove, Blue plastic cutting board, Green plastic strainer, Knives, ladle/spoon, tongs, Plates

Cooking Tips

• Ensure the cazón is tender and flakes easily; it adds moisture and depth to the dish.
• Blend and strain beans for the ideal creamy consistency.
• Let the tomato sauce simmer sufficiently to achieve the perfect thickness.
• For authentic flavors, cook using an outdoor fire for a subtle smoky taste.

#tradition #mexicanfood #campêche #seafood #comfortfood #authentic

Cocinando con Bety y Maky: https://www.youtube.com/@cocinandoconbetyymaky.

#cocinandoconbetyymaky

Pan de Cazón