I first had Pan de Cazón (pahn de kah-sown) when we were invited by some neighbors to try the local dish. I was skeptical at first, I mean cazón is baby shark after all. But like with most Yucatecan foods, I was pleasantly surprised. The meat was not “fishy” in taste and the pan was not bread at all, but layers of tortillas.
I hope you will try this fabulous recipe for yourself. Besides the fact that it’s presentation is in Red, White and Green Christmas (or Mexico colors) this is a great one to add to your international holiday repertoire.
Pan de Cazón
- Approximately 3 lbs. of shark meat
- ¼ cup of vinegar
- 2 Bay leaves
- ½ lb. white onion
- 10 ½ oz. green sweet pepper
- ½ lb. tomato
- 1 Tbsp. garlic
- Olive oil
- 1 Tbsp salt
- 1 chicken bouillon cube
- 6 cups tomato sauce (see yesterday’s Tomato Sauce recipe)
- 32 corn tortillas
- 4 cups cooked, strained black beans (or use refried beans)
- 8 habanero peppers (optional)
- 3 avocados (optional)
Cook the shark meat in water and vinegar with 2 Bay leaves for 30 minutes. Remove from water and remove the skin and bones. Cut meat into small pieces.
Sauté finely chopped onion, sweet pepper, tomato and garlic in olive oil. Season with salt and bouillon. Add some of the tomato sauce and the shark meat. Simmer 5-8 minutes.
Mash the beans into a paste. (or use refried beans).
Take a tortilla, spread with beans and place on a plate. Add a layer of the shark meat. Add another tortilla, beans and shark mean, and another tortilla, beans and shark meat. Top with a fourth tortilla, so that it looks like a cake made of tortillas.
Cover with tomato sauce and adorn with habanero and slices of avocado (optional). Serve immediately.
Makes 8 servings.
See a VIDEO of this recipe HERE.