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Delicious Pan de Cazón

15 mins
25 mins
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The funny thing about this recipe is that it is called cazón bread and it does not take bread, the reason behind this name is because the tortillas do the function of the bread since it acquires a texture and a consistency similar to bread.


2 portions
  • 4 corn tortillas, freshly made
  • 6 tablespoons black bean, refritos
  • 1 tablespoon lard, or corn oil
  • 1/4 onions, girl, chopped
  • 1 leave fresh epazote, chopped
  • 1 tomtato, without skin or seeds, chopped
  • 200 grams dogfish, cooked with onion and epazote, crumbled
  • 1 tablespoon corn oil
  • 1/2 onions, chopped
  • 3 tomatoes, cooked, ground
  • to taste salt
  • 10 habanero peppers, roasted


For the tomato sauce, the onion is fried in oil or lard, an epazote leaf and the ground and cast tomato are added. It is left to cook until the sauce is thick and well seasoned.
To prepare the dogfish, add the onion to the lard or oil, add the shredded dogfish and the epazote, add the chopped tomato and salt to taste. It is left to cook until it thickens and is well seasoned.
For the tamed sauce, the Habanero chiles are ground in molcajete with salt and water necessary to make the sauce.
For the assembly, three tortillas are fried with refried beans, a little stewed dogfish, and one on top of the other covered with the remaining tortilla. Bathe with the sauce and garnish with slices of avocado and whole habanero or tamale sauce.


Serve immediately after prepared so it does not cool.


Serve with tamale sauce of habanero pepper placed in a sauceboat.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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