Pan de Cazón Campechano (Layered Tortillas with Fish, Black Beans and Habanero Tomato Sauce)
A Campeche classic of tortillas layered with flaked fish, black beans and a spiced tomato sauce, baked until hot.
Made with Salsa ranchera and Corn tortillas from masa harina and Mexican black beans. Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr 10
- LevelMedium
- Costabout £1.19 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 180°C (160°C fan).
- 2
Put the fish, onion, bay leaf and water in a pan. Bring to a gentle simmer and poach for 8 minutes until it flakes. Lift out, flake with a fork and discard the bones and skin.
8 min - 3
Fry the flaked fish in 1 tablespoon oil for 3 minutes with the lime juice and coriander.
3 min - 4
Warm your ready made salsa ranchera (see the base recipe) with the whole habanero for 5 minutes, then remove the chilli. Mash your ready made frijoles negros (see the base recipe) in a pan to a spreadable paste.
5 min - 5
Warm the tortillas and pass each through the sauce for 10 seconds.
- 6
In an ovenproof dish, layer a tortilla, beans, fish and sauce, repeating to make two stacks of four layers, finishing with sauce.
- 7
Bake for 15 minutes until hot and bubbling, rest for 5 minutes and cut into wedges.
15 min
Tips
- Authentic pan de cazón uses cazón, young shark. Coley or pollock give a similar flaky bite.
- Cook the habanero whole in the sauce for aroma, then remove it so the dish is not too hot.
- Pass tortillas through the sauce just briefly so they soften but do not tear.
Storing and freezing
Cool within 1 to 2 hours and keep in the fridge for up to 2 days. Reheat until steaming hot all the way through.
Questions
Where is pan de cazón from?
It comes from Campeche on the Yucatan peninsula, where layers of tortilla, beans, fish and tomato sauce are served like a savoury cake.
Can I use another fish?
Yes. Any firm white fish that flakes, such as coley, pollock or haddock, works. Avoid oily fish.
Is it very spicy?
No, if you remove the whole habanero. It leaves perfume with gentle warmth.
More made with salsa ranchera
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.