Entree: Mexico – Campeche, Yucatan Peninsula Mexico – Pan de Cazón (Layered Shark Tortilla Casserole)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 50 min

Additional 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) cooked, shredded cazón (shark) — fresh poached and flaked or pre-cooked fish/shark
- 16 small (6-inch) corn tortillas
- 2 cups (340 g) cooked black beans, drained and lightly mashed
- 1 lb (454 g) ripe tomatoes, roughly chopped (or 14 oz / 400 g canned crushed tomatoes)
- 1 medium white onion, divided — about 1 cup (150 g) finely chopped and remaining thinly sliced for garnish
- 3 cloves garlic, minced (about 9 g)
- 1/2 cup (120 ml) chicken or fish stock
- 2 tbsp (30 ml) vegetable oil, plus extra for lightly frying tortillas
- 2 tbsp (30 g) tomato paste
- 1 tsp (5 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (4 g) sugar (optional, to balance tomato acidity)
- 4 oz (115 g) queso fresco or panela, crumbled (optional)
- 1/4 cup (15 g) fresh cilantro leaves, chopped
- 1 lime, cut into wedges
- 1 small habanero or serrano chile, minced (optional, to taste)
- 2 cups (120 g) shredded iceberg or cabbage for serving (optional)

Instructions

Short Description:
Pan de Cazón is a layered casserole from Campeche made with shredded shark tucked between corn tortillas, black beans, and a bright tomato-based sauce, then baked and served with fresh garnishes.

Regional Notes:
This Campeche (Yucatan Peninsula) version highlights fresh local seafood—shredded cazón (shark)—and black beans layered with a tomato-forward sauce rather than the heavier achiote recado used elsewhere in the Yucatán; flavors are light, seaside, and balanced with fresh cilantro, lime, and optional habanero heat.

1. Preheat the oven to 350°F (180°C). Lightly oil a 9x13-inch (23x33 cm) baking dish.
2. If your cazón is raw: place the shark in a pot with 4 cups (960 ml) water, 1/2 of the chopped onion, 1 bay leaf, 1/2 tsp (2.5 g) salt, and a splash of lime juice. Bring to a gentle simmer and poach 8–12 minutes until opaque and flaky. Drain, cool slightly, and shred with forks. If using pre-cooked fish, flake and set aside.
3. Make the tomato sauce: heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Add the remaining chopped onion and cook until soft, 4–5 minutes. Add garlic and cook 30 seconds more. Stir in chopped tomatoes (or canned tomatoes), tomato paste, cumin, oregano, 1 tsp (5 g) salt, 1/2 tsp (1 g) pepper, sugar (if using), and the stock. Add the bay leaf. Simmer gently, uncovered, 10–12 minutes until slightly reduced. Taste and adjust salt/pepper. Remove bay leaf.
4. Warm and soften the corn tortillas so they layer without tearing: wrap stacks of 4–6 tortillas in a damp towel and microwave 20–30 seconds, or briefly fry each tortilla in a skillet with a little oil (about 10–15 seconds per side). Drain on paper towels.
5. Prepare black bean layer: season the mashed black beans with a pinch of salt, a few teaspoons of the tomato sauce, and a tablespoon of chopped cilantro or a pinch of epazote if you like. Mix to spreadable consistency.
6. Assemble the pan: spread a thin layer (about 1/2 cup / 120 ml) of tomato sauce on the bottom of the prepared dish. Place 3–4 tortillas to cover the base (slightly overlapping). Spread half of the beans evenly over the tortillas. Scatter half of the shredded cazón over the beans. Spoon about 1 cup (240 ml) of tomato sauce over the fish and smooth. Repeat: layer 3–4 tortillas, remaining beans, remaining cazón, and another 1 cup (240 ml) tomato sauce. Finish with a final layer of 3–4 tortillas and the remaining tomato sauce spread on top. If using queso fresco, sprinkle it evenly over the top.
7. Bake uncovered in the preheated oven 20–25 minutes until heated through and top is set and slightly bubbling. If you prefer a drier top, bake a few minutes longer.
8. Remove from the oven and let rest 8–10 minutes so layers set. Cut into squares and serve with shredded lettuce/cabbage, thinly sliced onion, chopped cilantro, avocado slices (optional), lime wedges, and minced habanero or serrano on the side for those who want heat.
9. Store leftovers covered in the refrigerator up to 3 days. Reheat individual pieces in a 350°F (180°C) oven until warmed through.