Entree: Mexico – Yucatan Peninsula, Quintana Roo – Pan de Cazon

Serving Size: 6

Approximate Time

Prep 40 min

Cook 35 min

Additional 15 min

Total 1 hr 30 min

Ingredients

- 1 lb (450 g) cooked shredded shark meat (cazon), skinless and deboned
- 12 (6-inch) corn tortillas, about 8 oz (225 g) total
- 2 cups (480 ml) refried black beans (frijoles negros refritos), homemade or canned
- 2 tbsp (30 ml) vegetable oil, plus extra for frying tortillas
- 1 lb (450 g) ripe plum or Roma tomatoes (or 1 14 oz/400 g can crushed tomatoes)
- 1/2 medium white onion, approx. 4 oz (115 g), divided (1/4 for sauce, 1/4 for other uses)
- 2 garlic cloves
- 1 small habanero or jalapeno, seeded if desired (optional), approx. 15 g
- 1 tsp (5 g) dried oregano
- 1/2 cup (120 ml) water or light fish/vegetable stock
- Salt and freshly ground black pepper to taste
- 1/2 cup (120 g) queso fresco or crumbly white cheese (optional, for garnish)
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped, for garnish
- 2 limes, cut into wedges, for serving

Pickled red onion (cebolla encurtida):
- 1 medium red onion, thinly sliced, approx. 6 oz (170 g)
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tsp (5 g) salt
- 1 tbsp (12 g) granulated sugar
- 1 bay leaf
- 4 black peppercorns

Optional bean aromatics (if using cooked beans to refry):
- 1 tbsp (15 g) lard or butter (or extra vegetable oil)
- 1 sprig fresh epazote or 1 tsp (1 g) dried epazote (optional)

Instructions

Short Description:
A layered Yucatecan casserole of shallow-fried corn tortillas, refried black beans, and shredded cazon (shark) finished with a bright tomato sauce and pickled red onions. It is a coastal Quintana Roo specialty that highlights local seafood and Maya-influenced flavors.

Regional Notes:
This Quintana Roo/Yucatan Peninsula version uses shredded cazon (small shark) and black refried beans between tortillas and is finished with a straightforward tomato-based sauce and pickled red onion—distinct from inland casseroles that use beef or cheese-heavy toppings. The use of pickled onion and optional habanero reflects the peninsula's coastal and Maya culinary influences.

1. Poach and shred shark (if not already cooked): place raw cazon in a saucepan with 2 cups (480 ml) water, 1/4 onion (approx. 30 g) halved, 1 small garlic clove, 1/2 tsp salt and a small bay leaf. Bring to a simmer and cook 6–8 minutes until opaque and flaky. Drain, let cool slightly, then shred into bite-size pieces; set aside. (If using pre-cooked shark, warm and shred as needed.)
2. Make pickled red onion: place sliced red onion in a heatproof bowl. In a small saucepan combine vinegar, water, salt, sugar, bay leaf, and peppercorns; bring to a simmer to dissolve sugar and salt. Pour hot liquid over onions, press down to submerge, cool to room temperature then refrigerate until assembly (at least 15 minutes).
3. Prepare tomato sauce: if using fresh tomatoes, roast or char them on a hot skillet or under a broiler until skin blackens lightly, then blend. In a blender combine tomatoes, remaining 1/4 onion (approx. 30 g), remaining garlic clove, and optional chile; blend to a smooth purée. Heat 1 tbsp (15 ml) vegetable oil in a medium skillet over medium heat, add the purée, stir in dried oregano, 1/2 cup (120 ml) water or stock, and simmer 8–10 minutes until slightly thickened. Season with salt and pepper to taste; keep warm.
4. Reheat/refry beans: in a small skillet warm 1 tbsp (15 ml) vegetable oil or lard over medium heat, add refried black beans and stir until heated through and slightly looser in texture for spreading; if very thick add 1–2 tbsp (15–30 ml) water. If using cooked black beans to make refried beans, mash 2 cups (approx. 400 g) cooked beans in skillet with lard/oil and epazote until smooth and season to taste.
5. Lightly fry tortillas: in a shallow skillet heat 2–3 tbsp (30–45 ml) vegetable oil over medium-high. Briefly fry each tortilla 10–15 seconds per side just to soften and make pliable (do not crisp). Drain on paper towels and keep warm. Alternatively, warm tortillas on a comal and brush both sides lightly with oil.
6. Preheat oven to 350°F (175°C). Lightly oil a 9x13-inch (23x33 cm) baking dish or similar casserole dish.
7. Assemble layers: spread a thin layer (~1/3 cup / 80 ml) of refried beans on the bottom of the dish. Arrange 3 lightly fried tortillas (slightly overlapping) to cover the base. Spread about 1/2 cup (120 ml) beans over the tortillas, then top with about 1/3 of the shredded shark (about 5 oz / 150 g). Spoon 3–4 tbsp (45–60 ml) tomato sauce over the fish. Repeat two more times (tortillas → beans → shark → sauce) to form 3 layers, finishing with sauce on top. Reserve extra sauce for serving if desired.
8. Bake: cover loosely with foil and bake in preheated oven 15–20 minutes until heated through and bubbling at edges. Remove foil for last 5 minutes if you want a slightly drier top.
9. Garnish and serve: let rest 5 minutes. Top with pickled red onions, sprinkle with crumbled queso fresco and chopped cilantro, and serve with lime wedges and extra tomato sauce on the side. Cut into portions and serve hot as a main course.