When you hear about the traditional Campeche dogfish bread, the first thing that comes to mind is the Mexican southeast and for obvious reasons, since that is the cradle of this gastronomic delight, specifically in the beautiful State of Campeche. Its popularity is such that for some years this dish has been considered a cultural heritage of humanity.
For this reason, we bring you this delight so appreciated by traditions, but with a small variation, since spiciness is often inconvenient for children. So, to replace the classic habanero peppers, we will use peppers, however, you can use hot peppers without problem. Keep reading and discover with us how to make dogfish bread.
Ingredients to make Dogfish bread:
- 500 grams of dogfish
- 12 tortillas
- 1 can of refried beans
- for the willow
- 2 green bell peppers or habanero chills
- 1 piece of onion
- 1 sprig of parsley
- 1 cup tomato puree
- 1 cup of fish broth
- 2 cloves
- 1 pinch of ground black pepper
- 1 pinch of sea salt to taste
- 2 garlic cloves
- 2 tomatoes
How to make Dogfish bread:
- Cook the dogfish in boiling water over low heat and with a pinch of salt. The dogfish cooks very quickly, so you should watch it so that it does not overcook.
- When it is cooked, remove it from the heat to strain it and shred it. Reserve it to later fill the tortillas and thus prepare the dogfish bread. Although traditionally it is made with this fish, if you can’t find it at this time you can use another type of white fish.
- Cut the tomatoes into cubes, chop the onion and garlic finely and cut the peppers into strips. Sauté these ingredients in a pan with a little hot oil and salt and pepper to taste.
- Tip: Remember that you can make spicy dogfish bread by adding habanero chili.
- When the vegetables are fried, add the fish broth, the tomato puree and the parsley sprig and let it come to a boil. When it boils, remove the preparation from the heat and wait for it to cool down to blend it. You can make your own homemade fish broth with this other recipe.
- While the sauce cools, fry the tortillas, remove the excess oil with absorbent paper and spread refried beans on each one. Don’t miss out on how to make Mexican tortillas to make the totally homemade dogfish bread recipe.
- Trick: The beans can be black or bay and even floor de mayo beans, the Peruvians have a slightly lighter flavor that would be lost among the other flavors, so they are not highly recommended in this recipe.
- Once the mixture of vegetables, broth and tomato puree has cooled, blend to obtain a fine sauce, put it back in the pan and wait for it to boil again for a few minutes
- To form the dogfish bread, first place a layer of sauce, then the tortilla with the beans, place a little dogfish on top and finish with another tortilla and a little more sauce. It can also be served with habanero Chile or yellow pepper, with a sprig of parsley and a slice of avocado.
- Tip: If you want, you can add one more layer.
Dogfish bread – History and accompaniments
Although the exact origin of the recipe for dogfish bread is unknown, it is known that it was born in the state of Campeche , which is why it is also known as Campeche or campechano dogfish bread. It has always been one of the most popular dishes in this state and throughout the country, which is why it is common to find it in different parts. Despite being called “pan de cazón”, the recipe does not call for bread, but rather tortillas that act as such.
In general, this dish is served alone because it is quite consistent, however, it can be accompanied with white rice , an avocado salad or another that we like and is rather light.
