The recipe for pan de cazón is one of many that are attributed simultaneously to Campeche and Yucatecan. The answer, as with almost every dish from these latitudes, is that it is actually ancient Mayan, although Campeche boasts it as its most emblematic dish.
But the most important thing is that it is very easy to replicate and here we tell you how.
Dogfish bread recipe
- 500 grams of dogfish
- 12 tortillas
- ¼ refried beans
- 2 green peppers
- 1 onion
- 1 sprig of parsley
- 4 tomatoes
- 1 cup of the dogfish cooking broth
- 2 cloves
- 1 pinch of ground black pepper
- 2 cloves of garlic
- Salt to taste.
- Cook the dogfish in water with a pinch of salt over low heat. As it cooks very quickly, you will have to keep an eye on it. Remove from the heat, strain reserving the cooking broth and shred. Also reserve the dogfish.
- Cut the tomatoes into cubes, finely chop the onion and garlic and chop the peppers into strips. Sauté these ingredients in a pan with a little hot oil and season to taste.
- When the vegetables are fried, add the fish broth and the sprig of parsley. When it boils, remove from heat and wait for it to cool down.
- While the sauce cools, fry the tortillas, remove excess oil with absorbent paper and spread refried beans on each one.
- Once the mixture of vegetables, broth and tomato has cooled, blend to obtain a fine sauce, put it back in the pan and wait for it to boil again for a few minutes.
- To form the dogfish bread, first place a layer of sauce, then the tortilla with the beans, top with a little dogfish and finish with another tortilla and a little more sauce.
- Top with a slice of avocado and serve with white rice and small plates of pickled onions and habanero sauce.
History of dogfish bread
Although the exact origin of the cazón bread recipe is unknown, it is known that it was born in the state of Campeche, which is why it is also known as Campeche or campechano cazón bread.
Although it is traditionally made with dogfish, if you cannot get it you can use another type of white fish.