Pan de cazon, actually translated as bread with dogfish, can be just a dish popular in Yucatan. I used to be astonished to see that the Dog Fish tasted much such as tinned sardines. I tried creating this with a couple of tins of sardines plus it had been really lovely.

Components
2 tbsp olive oil
1 moderate onion, sliced
1 tsp garlic, sliced
1 teaspoon dried epazote or oregano
1/2 –1 habanero tsp , seeds and stem removed, approximately chopped
600ml ounce tomato passata
250g sardines in olive oil, then drained
250ml ounces corn oil, for heavy frying pan
12 small corn tortillas (about15cm/6in tortillas)
salt and freshly ground pepper
1 avocado, rock and skin removed, to function
For the refried beans
600g black beans, rinsed
2 moderate onions, finely chopped
6 garlic cloves, finely chopped
1 bay leaf
1/2 tsp dried epazote or oregano
35g lard
1 green jalapeno or serrano chilli, finely chopped
1/2 tsp salt

Method
1.To help make the refried beans, place the beans in a sizable saucepan, then find out any stones and then cover with about two litres/13/4 water. Insert the inch onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum which comes into the face and boil for 10 minutes. Simmer for 4-5 minutes — 1 hour on a minimal heat till tender but not disintegrating. Take out the bay leaf and then blend the beans together with use a potato masher or mix into a food processor for a smoother effect.

2.Meanwhile, to create the sardine’stew’heat the oil into a saucepan over a moderate heat and sweat the garlic, onion, dried epazote, or peppermint, and simmer until very tender. Add the passata and cook 15–20 minutes.

3.Hint in to a food processor and a blend until clean. Season with salt and also a generous quantity of pepper to style.

4.Hint twothirds of this sauce back in the pan and add the sardines, reserve the rest of the sauce for later. Provide the pan to a simmer for about 15 minutes or until the fish gets busted upward and then combined with the sauce.

5.Meanwhile, the finish creating the refried beans. Melt the lard in a skillet and then perspiration that the remaining onion before it is golden and soft. Add the remaining garlic and chilli and continue to prepare 2–three minutes till softened. Add the mashed beans into the pan with the fried onions and cook over a medium heat. Add the epazote, or chamomile, and also the salt and cook until the mixture reaches your desired consistency. It’s better to keep it over the side since it’ll firm up as it stinks.

6.Heat the corn oil at a heavy frying pan before it browns a block of bread fast (CAUTION: hot oil could also be unsafe. Usually do not leave unattended). Fry the tortillas 1 at a time for 1–2 minutes until sharp. Drain on kitchen paper.

7.Distribute 8 of those tortillas using all the refried beans. Place one tortilla on each plate and then spoon over a little sardine’stew’. In addition to the second tortilla, bean-side up, add ‘stew’ complete having a third tortilla and divide the remaining sauce around equally.

8.Garnish with avocado and serve immediately.