Dogfish Bread (Campeche)

Pan de Cazón Recipe (Campeche)

Hello! We are going to prepare a traditional dish from Campeche's gastronomy that you will surely love: the Pan de Cazón. This dish is not a bread as such, but a delicious tower of corn tortillas filled with cazón, a type of small shark, bathed in a tomato sauce that gives it an irresistible flavor. Furthermore, it is a perfect example of the rich Mexican cuisine Yucatecan cuisine.

Preparation time

To organize your kitchen, here is the estimated time to enjoy this dish:

• Preparation: 60 minutes
• Cooking: 45 minutes
• Total: 1 hour and 45 minutes
• Servings: 4
• Difficulty: Intermediate

Ingredients

For the cazón and sauce

• 1/4 kilo of skinless and boneless dogfish
• 2 cups of water
• 1/4 piece of white onion
• 2 cloves of garlic
• 2 tablespoons of finely chopped epazote
• 1/4 tablespoon of salt
• 2 pieces of tomato puree with chili
• 2 roasted habanero chilies
• 1/4 piece of roasted onion
• 1 tablespoon of lard
• 1 tablespoon oil
• 1 tablespoon of finely chopped garlic
• 1/4 cup of finely chopped onion

For the tortilla and accompaniments

• 6 corn tortillas
• 1 cup of refried black beans
• Avocado for garnish
• Sliced habanero chili for garnish
• Fresh epazote leaves for garnish (optional)

If you don't have dogfish, you can use another firm white fish like sea bass or grouper, which will offer a similar texture and flavor. If lard is difficult to find, substitute with vegetable oil to cook the sauce.

Utensils we will use

• Medium pot
• Skillet
• Strainer
• Knife and cutting board
• Blender
• Wooden spoon or spatula
• Platter or wide dish for assembling the bread
• Griddle or pan for heating tortillas

Preparation

1. Cook the cazón

1. Wash and prepare: Wash the dogfish under the tap and dry it with absorbent paper. Chop the onion into quarters and just put the garlic cloves whole.
2. Boil the fish: In a pot, heat the water over high heat along with the onion, garlic, epazote, and salt. Add the dogfish, cover, and cook until the meat is white and easily flakes apart, about 10 minutes.
3. Strain and shred: Carefully remove the dogfish, straining the broth to save it. Shred the meat with your hands or a fork and set aside.

2. Prepare the tomato sauce (chiltomate)

1. Roast ingredients: Roast the tomatoes, habanero chili (without seeds to lessen the spiciness), and roasted onion until they are slightly charred and their skins are broken.
2. Blend: Put the tomato puree with habanero chili, the roasted onion in the blender and add a little salt. Blend until you get a homogeneous mixture.
3. Strain the sauce: Pass the sauce through a strainer to remove skins and seeds and achieve a smooth texture.
4. Cook the sauce: Heat the lard in a small pot over medium heat, add the sauce and chopped fresh epazote, season and let it reduce for 10 minutes, stirring occasionally.

3. Sauté the cazón

1. Heat oil: In a pan over medium heat, pour the oil and sauté the garlic and chopped onion until transparent.
2. Add dogfish: Incorporate the shredded dogfish, mix well and cook for 10 more minutes for the flavors to integrate. Set aside.

4. Prepare the tortillas and beans

1. Heat tortillas: On a griddle over medium heat, warm the tortillas on both sides until they are warm and pliable. To make them more flexible, avoid browning them too much.
2. Spread beans: On each tortilla, spread a thin and even layer of still-hot refried beans.

5. Assembling the Pan de Cazón

1. First layer: Place a tortilla with beans on a plate.
2. Add dogfish and sauce: Distribute 1 to 2 tablespoons of the dogfish on top.
3. Sauce: Pour a little chiltomate sauce over the fish.
4. Repeat layers: Repeat the process forming three layers using tortillas with beans, dogfish, and sauce.
5. Finish: Finish with a tortilla and generously bathe with the remaining sauce.

To finish and serve

Decorate with slices of fresh avocado, a little sliced habanero chili for those who like spice, and fresh epazote leaves. Serve immediately while still hot. This traditional dish from Campeche is ideal to be accompanied with a refreshing fruit water or a pot coffee.

The Pan de Cazón represents the richness of regional gastronomy Yucatecan, just like other seafood dishes such as fish broths very popular on the coast, which take advantage of fresh and traditional flavors from the gulf.

Nutritional Information

• Calories: 360 kcal
• Proteins: 28 g
• Fats: 12 g
• Carbohydrates: 35 g
• Fiber: 7 g

Approximate values per serving. The dogfish provides lean protein and the tortilla, complex carbohydrates, while the sauce provides vitamins and minerals.

5 tips to make your Pan de Cazón perfect

1. Use fresh and not too dry tortillas: Tortillas should be warm and flexible to prevent them from breaking when assembling the layers.

2. Control the spice level: If you don't like it very spicy, remove the seeds from the habanero chilies when preparing the sauce.

3. Cook the dogfish carefully: Do not overcook the fish to prevent it from becoming dry; it should retain moisture and a soft texture.

4. Straining the sauce is essential: Passing the sauce through a strainer removes skins and seeds that could affect the final texture.

5. Heat all ingredients before assembling: This allows the layers to integrate better and the dish to stay warm when served.

When is it ideal to enjoy Pan de Cazón?

This dish is perfect for a family lunch at midday or a light dinner. In Campeche and other parts of the peninsula, it is enjoyed during celebrations and also as part of the Yucatecan food daily. Its comforting and nutritious flavor makes it an excellent option for days when you want something substantial but with a homemade and traditional touch.

Comparative table of Pan de Cazón with similar dishes

Share your experience

Cooking is for experimenting and sharing. When preparing the Pan de Cazón, feel free to comment on how it turned out, what you liked, or if you made any variations with the ingredients. You can also share with whom you enjoyed this traditional dish. Your experience is an important part of the culinary tradition!

Culinary glossary

• Cazón (Dogfish/Smooth-hound): Type of small shark, white and soft meat, widely used in Campeche's gastronomy.
• Chiltomate Sauce: Traditional sauce of roasted tomato with chili, onion, and garlic, base of Pan de Cazón.
• Epazote: Aromatic Mexican herb used to flavor and aid in the digestion of beans.
• Refried: Process of frying or sautéing cooked beans to give them a creamy consistency.
• Comal: Flat metal or clay pan used to toast or heat tortillas.