Panuchos de Cazón (Yucatecan Stuffed Masa Cakes with Fish)
Crisp masa tortillas puffed and stuffed with refried beans, then piled with tomatoey flaked white fish, pickled onion and habanero salsa.
Made with Habanero salsa and Pickled red onions (cebollas encurtidas) and Refried beans (frijoles refritos). Make a batch of the base first, then this takes minutes. Skip to the method
- Time1 hr
- LevelHard
- Costabout £2.11 a head
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
Put the fish in a pan, cover with water and bring to a gentle simmer. Poach for 5 to 6 minutes until the flesh is opaque and flakes easily. Lift out, cool slightly and flake with a fork. Discard the water.
6 min - 2
Mix the flaked fish with the tomato, onion, oregano and a pinch of salt. Set aside.
- 3
Mix the masa harina and salt, then work in the warm water to a soft, smooth dough. Rest for 10 minutes. Divide into 8 balls and press each to a disc about 10 cm wide and 3 mm thick between baking paper.
10 min - 4
Cook each disc in a dry frying pan over a medium heat for about 1 minute each side, until just set but still pliable. Use a small knife to slit a pocket into one edge. Stuff each with a spoonful of your ready made refried beans (see the base recipe) and pinch the edge closed.
8 min - 5
Heat the oil in a frying pan over a medium-high heat. Fry the panuchos 3 at a time for about 2 minutes each side, until golden, crisp and puffed. Drain on kitchen paper.
8 min - 6
Top with the fish mixture, lettuce, avocado and your ready made pickled red onions (see the base recipe). Serve with your ready made habanero salsa (see the base recipe) on the side, very sparingly. Eat at once.
Tips
- Do not roll the dough too thin or the pocket will tear. 3 mm gives a pocket that holds the beans and puffs gently in the oil.
- Make the beans thick for stuffing. If yours are loose, fry them for a few minutes more until they hold a mound on a spoon.
- Cazón is baby shark, common in Campeche and Yucatán. Haddock, coley or pollock are the practical UK swaps.
- Habanero salsa is very hot. Put a little on the side and let everyone add their own.
Storing and freezing
Eat fresh. The cooked fish topping keeps in the fridge for 1 day. Unfilled cooked discs can be chilled for a day, then stuffed and fried. Reheat fish until steaming hot all the way through.
Questions
What is the difference between panuchos and salbutes?
Both are Yucatecan fried masa tortillas. Panuchos are stuffed with refried beans before frying, while salbutes are fried plain and not stuffed, and are topped straight away.
Are traditional panuchos made with black beans?
Yes, in Yucatán they use refried black beans. Pinto beans work well and are what this recipe uses. Swap in refried black beans for the classic look.
Is this gluten free?
Yes, when the masa harina is plain corn. The fish, beans, vegetables and salsa contain no gluten. It is also dairy free, egg free and nut free.
More made with habanero salsa
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.