SeafoodMedium

Pan de Cazón (Shark Tortilla Stack)

Name: Pan de Cazón (Shark Tortilla Stack)
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Cuisine: Mexican
Ingredients: 500 g Dogfish fresco (o similar); 12 Corn tortillas; 400 g Black beans cocidos; 4 Tomatoes; 1 Habanero chilli; 1 White onion; 3 cloves Garlic; 3 sprigs Fresh epazote; 3 tbsp Vegetable oil; 1 tsp Salt

70 min (30 prep + 40 cook) Medium 4 servings Campeche

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 24 Mar 2026

Layered tortillas with black beans and shredded shark in tomato-habanero sauce.

About this recipe

Pan de cazón is a signature dish from Campeche featuring layers of corn tortilla, refried black beans and shredded dogfish shark, drenched in a habanero-tomato sauce. It is one of the most emblematic dishes of Campechano cuisine.

History & Origin

Pan de cazón is one of the most emblematic dishes of the state of Campeche, with roots stretching back to pre-Hispanic times when the Maya were already fishing for dogfish shark off the Gulf of Mexico coast. The word 'cazón' refers to the small shark that thrives in the waters of south-eastern Mexico, and which Campechano fishermen have caught for centuries. This dish sprang from the creativity of local cooks who combined three staples of their larder: corn tortillas, black beans and fresh shark. The preparation resembles a Mexican lasagne, where each layer contributes texture and flavour. Over time, pan de cazón became the flagship dish of Campeche, present at every celebration and restaurant in the walled city. Today it is regarded as Gastronomic Heritage of Campeche and represents the perfect fusion of Maya cookery and Spanish colonial influence.

Estimated cost

£15.90

Total cost

£3.98

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

28g

Protein

40g

Carbohydrates

12g

Fat

Fibre

720mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cook the dogfish in water with salt, onion and garlic for 15 minutes. Leave to cool and deshebra finely.
💡 If not encuentras dogfish, you can usar another fish white firme como the pez espada.
2
Prepare the refried beans: blend the black beans and fry them in oil with a stick of epazote until you get a paste thick.
3
Roast the tomatoes, the onion and the garlic. Blend with the habanero chilli (without seeds for less picor) and frand the saltsa.
💡 If te gusta very picante, incluye the seeds of the habanero.
4
Sauté the dogfish shredded with a little chopped tomato, onion and epazote for 5 minutes.
5
Pasa the tortillas for oil hot only some seconds for suavizarlas.
6
Assemble the pan of dogfish: in a plate place a tortilla, spread beans, add dogfish, another tortilla, more beans, dogfish and cierra with another tortilla.
💡 Tres layers es it tradicional, como a lasaña.
7
Drizzle generously with the sauce of tomato with habanero and serve hot.