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Panuchos Campechanos (Campeche-Style Fried Tortillas with Shark)

Name: Panuchos Campechanos (Campeche-Style Fried Tortillas with Shark)
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Cuisine: Mexican
Ingredients: 1 White Onion; 12 Corn Tortilla; 400 g Dogfish; 300 g Black Beans; 3 Tomato; 3 cloves Garlic; 1 Habanero Chilli; 2 Güero Chilli; 60 ml Apple Cider Vinegar; 150 ml Vegetable Oil; 1 tsp Salt; 1 tsp Mexican oregano; 0.5 tsp Cumin

60 min (30 prep + 30 cook) Medium 4 servings Campeche

Edmond Bojalil

Recetas Mexas

Published: 29 Mar 2026 · Updated: 12 May 2026

Fried tortillas stuffed with black beans and braised shark in the Campeche style.

About this recipe

Panuchos campechanos are fried corn tortillas stuffed with refried black beans and braised cazón (young shark), topped with pickled red onion, avocado, tomato and habanero chilli. They are the coastal version of Yucatecan panuchos: where Yucatán fills them with cochinita pibil or pickled chicken, Campeche uses cazón, abundant in the Gulf of Mexico. The technique involves separating the skin of a freshly made tortilla to create a pocket, stuffing it and frying until golden. They are typical of the Mercado Principal in Campeche and the seafront promenade, where they are eaten as breakfast or a snack at any time of day. Frequently asked questions What are panuchos campechanos? They are fried tortillas stuffed with black beans and braised shark, an emblematic dish of Campeche state. How do Campeche-style panuchos differ from Yucatecan ones? The filling: Campeche uses cazón (young shark); Yucatán uses cochinita pibil or pickled chicken. What is cazón? It is a young shark with white, mild-flavoured flesh, abundant in the Gulf of Mexico and a staple of Campeche coastal cooking. How is the panucho pocket made? The freshly cooked tortilla is puffed on the comal, carefully opened along one side and stuffed before frying. What do you serve with panuchos campechanos? Red onion pickled in bitter orange, avocado slices, tomato and habanero chilli to taste.

History & Origin

Panuchos are one of the most representative dishes of Yucatecan peninsular gastronomy, though the Campeche version has its own characteristics that distinguish it from the Yucatecan original. Whilst in Yucatán panuchos are filled primarily with cochinita pibil or chicken in escabeche, in Campeche the filling par excellence is cazón: a young shark with white, mild-flavoured flesh that is abundant in the waters of the Gulf of Mexico. The cazón is cooked with tomato, onion, xcatic chilli and spices to produce a flavoursome, succulent stew. The panucho technique involves separating the skin from the tortilla to create a pocket, filling it with mashed black beans and the cazón stew, then frying it in oil until crisp and golden. It is served topped with red onion pickled in sour orange juice, sliced avocado, tomato and the inevitable pinch of habanero chilli. At the Mercado Principal of Campeche and in the restaurants along the seafront promenade, panuchos campechanos are the favourite breakfast and snack of locals. This dish is a living testament to the use of the sea that has characterised the coastal culture of Campeche for centuries.

Estimated cost

£11.00

Total cost

£2.75

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

380

Calories

22g

Protein

42g

Carbohydrates

16g

Fat

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Encurte la cebolla morada: corta en juliana fina, mezcla con vinagre de naranja agria, orégano y sal. Reserva al menos 20 minutos.
💡 Entre más tiempo curta la cebolla, más suave y aromática quedará.
2
Desmenuza el cazón cocido. En una sartén, sofríe cebolla, ajo y chiles güeros picados. Añade jitomate rallado o picado y el cazón. Sazona con sal, orégano y comino. Cocina 10 minutos a fuego medio.
3
Machaca los frijoles negros con un poco del caldo de cocción hasta obtener un puré espeso. Sazona con sal.
4
Separa el hollejo superior de cada tortilla con los dedos para crear una bolsa (el truco está en hacerlo con la tortilla aún tibia).
💡 Este paso requiere práctica. Si la tortilla se rompe, no importa, ciérrala con los frijoles.
5
Rellena la bolsa de la tortilla con una cucharada de frijoles machacados y una cucharada del guiso de cazón. Presiona bien para cerrar.
6
Fríe los panuchos en aceite caliente 2-3 minutos por cada lado hasta que estén bien dorados y crujientes. Escurre sobre papel absorbente.
7
Sirve los panuchos cubiertos con cebolla morada curtida, rebanadas de tomate y chile habanero picado al gusto.