Pan de Cazón layered with tortillas, beans, fish, and salsa roja—built to feed and made to share.
A traditional Pan de Cazón recipe from Campeche, layered with corn tortillas, refried black beans, shredded white fish, and bold salsa roja. Inspired by Campeche’s coastal fishing culture and Mayan roots, this layered dish is hearty, smoky, and deeply regional.
Ingredients
- For the Fish
- 1.5 lbs firm white fish mahi-mahi, cod, or similar
- 1 tbsp olive oil
- 1 garlic clove minced
- ½ tsp salt
- ½ tsp black pepper
- Juice of 1 lime
- Traditional option: Use 1.5 lbs cazón if available.
- For the Tortillas & Beans
- 12 –16 corn tortillas
- 2 cups refried black beans
- 2 tsp oil for lightly frying tortillas
- For the Salsa Roja
- 4 Roma tomatoes
- ½ white onion
- 2 garlic cloves
- 2 –3 dried guajillo chiles stemmed + seeded
- 1 dried ancho chile optional for depth
- 1 cup water more as needed
- Salt to taste
- For Garnish
- Fresh cilantro chopped
- Lime wedges
- Pickled red onion optional
Instructions
- Cook the Fish
- Season fish with salt, pepper, lime, and garlic.
- Heat oil in a skillet and cook until flaky, about 6–8 minutes.
- Shred into bite-sized pieces and set aside.
- Make the Salsa Roja
- Toast dried chiles on a hot skillet 30 seconds per side.
- Simmer chiles, tomatoes, onion, and garlic in water 8–10 minutes.
- Blend until smooth, adding water as needed.
- Season with salt and simmer 5 minutes to deepen flavor.
- Prepare the Tortillas
- Lightly fry tortillas in oil 10–15 seconds per side until pliable.
- Drain on paper towels.
- Assemble the Stack
- Spread beans on a tortilla.
- Add shredded fish.
- Top with salsa roja.
- Repeat 3–4 layers.
- Finish with salsa on top and garnish with cilantro.
- Serve
- Slice into wedges like a layered casserole or serve individual stacks.
Notes
- For a spicier version, add chile de árbol to the salsa roja.
- Let stack rest 5 minutes before slicing to keep structure.
- If using cazón, simmer longer—dogfish holds up to extended cooking.