The funny thing about this recipe is that it is called shark pan and it does not contain bread; the reason behind this name is that the tortillas serve as the bread since they acquire a texture and consistency similar to that of bread.
200 grams school shark, cooked with onion and epazote, shredded
1 tablespoon corn oil
1/2 onions, chopped
3 tomatoes, cooked, ground
salt
10 Habanero chiles, roasted
Preparation
15 mins
25 mins
Medium
For the tomato sauce, sauté the onion in oil or lard, add a leaf of epazote and the strained, ground tomato. Cook until the sauce is thick and well-seasoned.
To prepare the shark, sauté the onion in lard or oil, add the shredded shark and epazote, then add the strained tomato and salt to taste. Cook until it thickens and is well-seasoned.
For the tamulada sauce, grind the habanero chilies with salt and enough water to make the sauce in a molcajete.
For assembly, spread three tortillas with refried beans, a bit of stewed shark, and stack one on top of another, covering everything with the remaining tortilla. Pour the sauce over it and garnish with slices of avocado and whole habanero chili or tamulada sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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