Photograph of the finished Pan de cazón

Mexico · Bánh ngô xếp lớp nhân cá Pan de cazón

Pan de cazón

1 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Tortilla Tortilla 24
  • Photograph of Sea fish fillet Sea fish fillet 1 kg
  • Photograph of White beans White beans 600 g
  • Photograph of Tomato Tomato 12
  • Photograph of Habaneros Habaneros 4
  • Photograph of Epazote leaves Epazote leaves 32 g
  • Photograph of Onion Onion 1.6
  • Photograph of Oil Oil 140 ml
  • Photograph of Avocado Avocado 2
  • Photograph of Lime Lime 4

Method

  1. 1 Boil the fish with epazolate and onion for 10 minutes, then shred it and remove all the bones.
  2. 2 Cook the white beans until tender, then mash them and stir-fry for 6 minutes until a thick paste is formed.
  3. 3 Grill the tomatoes in a dry pan for 8 minutes, then blend them with habanero peppers and strain to make a thin sauce.
  4. 4 Blanch each tortilla in tomato sauce for 5 seconds, then layer them: tortilla, mashed beans, tortilla, shredded fish.
  5. 5 Blanching the pastry in the sauce before layering is a mandatory step; dry pastry will crack and the layers won't stick together.
  6. 6 Layer the dish into three sections, then pour the remaining hot sauce over it and serve immediately with butter and lemon.

With an appliance

  • Oven 1 hr

    Change step 3: Place the tomatoes on the rack at 230 degrees for 8 minutes, then rotate the tray at the 4th minute before blending with habanero; this is similar to pan-frying, but the tomatoes are evenly browned without needing to turn them individually, resulting in a sauce with less of a smoky pan flavor. The steps for boiling the fish, cooking the beans, and arranging the tortillas remain the same.

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