Pan de cazón – Campeche layered tortillas with dogfish and black beans

Ingredients for 4 portions

• 600 gDogfish (tope shark)
• to tasteSalt
• 4Tomatoes, for the sauce
• ½Yellow onion, for the sauce
• 1Habanero, whole
• 4 tbspRapeseed oil
• ½Yellow onion, finely chopped
• ½Bell pepper, green, finely chopped
• 2Tomatoes, chopped
• 4 sprigsEpazote, chopped
• 500 gBlack beans, cooked, with a little liquid
• ½Yellow onion, for the beans
• 12Corn tortillas
• 3 tbspRapeseed oil, for the tortillas

Method

1. Bring a saucepan of lightly salted water to the boil and add the dogfish.
2. Simmer for 10 minutes, until the fish flakes easily.
3. Meanwhile, blend the tomatoes with the onion. Heat a quarter of the oil in a saucepan, pour in the tomato, add the whole habanero and cook for 10 minutes, until the sauce thickens. Season with salt.
4. Drain the fish, remove the skin and bones and flake it finely.
5. Heat half the oil in a frying pan and fry the onion and pepper for 3 minutes. Add the tomatoes and epazote, then the fish. Cook, stirring, for 5 minutes, until almost dry.
6. Blend the beans with a little of their liquid until smooth. Heat the rest of the oil in a saucepan, fry the onion until golden and add the beans. Cook, stirring, until you have a thick, spreadable paste.
7. Heat the oil for the tortillas, about half a centimetre deep, in a small frying pan. Dip the tortillas in for a few seconds per side to soften them, without letting them crisp. Drain on kitchen paper.
8. On each plate, spread a tortilla with beans and top with fish. Add a second tortilla with beans and fish and finish with a third tortilla. Pour over the tomato sauce and serve.

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