Pan de cazón

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.