Pan De Cazón (Shredded Fish And Black Beans Tortillas) - cooking recipe

Ingredients

1 tablespoon corn oil
1/2 cup chopped onion
1/2 lb firm-fleshed white fish, poached and shredded
1 -2 epazote leaves
1 roasted peeled tomatoes, finely chopped
1 tablespoon corn oil
1/2 cup chopped onion
3 roma tomatoes, boiled, peeled and pureed
1 -2 epazote leaves
salt
8 tortillas
12 tablespoons cooked black beans

Preparation

To make the fish filling: heat the corn oil, add the onion and saute 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, saute 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.