Name: Shark Bread
Prep time: 60 min
Cook time: 30 min
Yield: 2
Cuisine: Mexicana
Ingredients: 2 cups water; 1/4 white onions; 2 cloves garlic; 2 tablespoons epazote, finely chopped; 1/4 kilos school shark, skinless and boneless; 1/4 tablespoons salt; 2 Del Fuerte® tomato purée with fresh chile; 2 Habanero chiles, grilled; 1/4 onions, grilled; 1 tablespoon lard; 1/4 tablespoons salt; 1 tablespoon vegetable oil; 1 tablespoon garlic, finely chopped; 1/4 cups onion, finely chopped; 6 tortillas; 1 cup refried beans; avocado, for decoration; Habanero chile, in slices, for decoration; epazote, for decoration

Preparation

30 mins

Low

Heat a small pot over high heat with water and cook the shark with onion, garlic, epazote, and a little salt until well cooked. Strain, shred the shark, and set aside. For the sauce, blend the Del Fuerte® Fresh Chili Tomato Puree with habanero chili, white onion, and salt.