Mesoamerica · Volume 02, Achiote, the Pib and the Lebanese Table
Pan de cazón
Campeche, Mexico
An illustration of the dish, not a photograph of it cooked.
- Time
- 1 hour 45
- Reviewed
- Not yet reviewed from inside the tradition
- Cooked
- Not yet cooked and reported
As tradition built it
Pan de cazón
Serves 4 · 1 hour 45 minutes
Ingredients
- 18 tortillas, fried
- 500g cazón (small shark), shredded
- 3 cups (frijoles colados) black beans
- 4 cups (chiltomate) tomato-and-habanero sauce, spiced
Method
- Fry the tortillas.
- Layer fried tortillas, shredded cazón, black beans and a spiced tomato-and-habanero sauce like a savoury lasagne.
- Stack and bake briefly to set.
What a modern chef changes
Sous vide cazón, chinois-smoothed beans, dehydrated tortilla layer
Method
- Poach the cazón sous vide in a light court-bouillon rather than boiling it directly, holding the flesh properly moist through the shredding that follows.
- Blend and pass the black bean layer through a chinois for a genuinely smooth base rather than a coarser home-mashed one.
- Dehydrate a portion of the tortillas' masa before frying for a crisper layer that holds its structure through the stack and the bake.