Pan de Cazon Campechano

Ingredients

• 600 g cazon, dogfish or other firm white fish fillet
• 2 large sprigs epazote
• 1 bay leaf
• 400 g cooked black beans
• 100 ml black bean cooking liquid
• 3 tbsp lard
• 700 g ripe tomatoes
• 1 white onion, half sliced and half finely chopped
• 2 garlic cloves, peeled
• 2 habanero chillies
• 12 corn tortillas
• 100 ml vegetable oil
• 1 avocado, sliced
• 2 tsp fine salt

Before you cook

• Chop half the onion finely and slice the other half.
• Peel the garlic and rinse the epazote.
• Slice the avocado just before serving so it stays green.

Steps

1. Bring 1 litre of water to a boil with one sprig of epazote, the bay leaf and 1 teaspoon of the salt.
2. Slide in the fish and poach it at a bare simmer for 8 minutes, until it flakes at the touch of a fork.
3. Lift the fish out, let it cool for 5 minutes, then flake it and discard any skin or bone.
4. Char the tomatoes, sliced onion, garlic and one habanero on a dry comal over high heat for 8 minutes, turning until blackened in patches.
5. Blend the tomatoes, onion and garlic with 150 ml water and the remaining salt into a smooth sauce.
6. Heat 2 tablespoons of the lard in a saucepan and pour in the sauce, standing back as it spits.
7. Simmer the sauce for 10 minutes, until it darkens and coats a spoon.
8. Drop the whole charred habanero and the second epazote sprig into the sauce and keep it warm.
9. Blend the black beans with their cooking liquid to a smooth puree.
10. Heat the last tablespoon of lard in a frying pan and fry the bean puree for 6 minutes, stirring, until it thickens into a spreadable paste.
11. Warm the vegetable oil in a frying pan over medium heat.
12. Pass each tortilla through the oil for 10 seconds a side, just until it softens and puffs slightly but stays flexible.
13. Drain the tortillas on kitchen paper.
14. Fry the chopped onion in the last of that oil for 3 minutes, then stir it through the flaked fish with 3 tablespoons of the tomato sauce.
15. Lay a tortilla on each warm plate and spread it with bean paste.
16. Spoon a layer of fish over the beans and cover with a second tortilla.
17. Spread that with beans, add more fish and finish with a third tortilla.
18. Ladle the hot tomato sauce generously over each stack until it runs down the sides.
19. Crown each one with a last spoonful of fish, a slice of avocado and one more spoonful of sauce.