Toasted tortillas layered with beans, seared white fish, and a tomato-habanero sauce (Pan de Cazón) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 168) by Rick Martinez

  • rendered lard
  • garlic
  • Show all ingredients...
  • Serves : 4

  • EYB Comments

    Can substitute white fish for swordfish steaks, this book's "Corn flatbread made from ground corn (Tortillas de maíz)" for commercial corn tortillas, and this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Pickled red onions with habanero (Cebolla morada encurtida)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute white fish for swordfish steaks, this book's "Corn flatbread made from ground corn (Tortillas de maíz)" for commercial corn tortillas, and this book's "Porky refried beans (Frijoles refritos)" for commercial refried beans.

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