Yield: Makes 5-6 servings, depending on appetite.
- 1 dried Habanero chilies (or to taste)
- ½ Kg firm fleshed white fish, poached & shredded
- 5 Roasted tomatoes, peeled and pureed or finely chopped
- ½ Cup chopped onion
- ¼ Lard or 1tbs corn oil
- 5 epazote leaves (Also called wormseed, Jerusalem oak, Mexican tea.)
- 20 freshly baked white Corn Tortillas
- 1 Seville orange (sour)
- ¼ kg Black Refried Beans
- Salt to taste
Step 1: Bring to boil enough water in a casserole and add the fish, previously washed, with 3 of the 5 epazote leaves, salt and the juice of ½ Seville orange. Once the fish is cooked, remove the skin and shred it.
Step 2: Finely chop the last 2 epazote leaves and add it to fish along with the juice of the other half of sour orange.
Step 3: THE SAUCE
Heat the oil/lard into a saucepan, add the onion, sauté until just softening, then the tomato puree, the habanero chilli (optional) and salt to taste. Cook until the sauce has thickened slightly.
Step 4: TO ASSEMBLE EACH TORTILLA
Heat the 20 tortillas on both sides in a bit of oil until soft but not crispy. Spread 10 of the tortillas with 2 tbs each of the black refried beans and top each with 2 tbs of the fish filling. Grab the 10 remaining tortillas and stack one on top of each of the filled tortillas.
Step 5: Serve with some of the warm tomato sauce as topping.
*EL CIELO HOT TIPS FOR PAN DE CAZON:
- a) Stack as many fish & beans tortillas, and top with the tomato sauce
- b) To make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.
- c) Instead of the tomato-habanero sauce, try them too with Mango and 3 chilies sauce, with Serrano chili sauce and with almost any Mexican sauce!
El Cielo Ingredients