Pan De Cazón Shredded Fish And Black Beans Tortillas Recipes
PAN DE CAZóN (SHREDDED FISH AND BLACK BEANS TORTILLAS)
I don't know if this is as good as it sounds. I have had something similar years ago and I look forward to trying it at some point. Cooking and prep times are a guess. I found it here: http://www.mexconnect.com/articles/2041-tortillas-with-shredded-fish-and-black-beans-pan-de-caz%C3%B3n
Provided by Tea Girl
Categories Mexican
Time 30m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- To make the fish filling: heat the corn oil, add the onion and sauté until transparent. Add the fish, epazote and tomato and cook until the juice from the tomato has evaporated.
- To make the sauce: heat the oil, add the onion, sauté until just softening, then add the epazote, tomato puree and salt to taste. Cook until the sauce has thickened slightly.
- To assemble each pan de cazon: Heat the tortillas on both sides in a bit of oil until soft but not crispy. Spread 3 of the tortillas with 2 tablespoons each of the refried beans. Top each with 2 tablespoons of the fish filling. Stack one on top of another, top with the 4th tortilla and some of the tomato sauce.
- Filling and sauce recipes make enough for 2 hearty, full-meal servings. To make smaller servings or to serve as a first course, cut down on the number and size of tortillas and fill proportionately.
Nutrition Facts : Calories 1056.7, Fat 26.9, SaturatedFat 6, Sodium 1792.4, Carbohydrate 172.3, Fiber 17.4, Sugar 12.8, Protein 31.1
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