Sardines in Tortillas with Spicy Tomato Sauce and Refried Beans
Pan de cazon, literally translated as bread with dogfish, is a dish popular in Yucatan. I was surprised to find that the dogfish tasted more like tinned sardines. So I tried making this with a couple of tins of sardines and it was really lovely.
Pan de cazon, literally translated as bread with dogfish, is a dish popular in Yucatan. I was surprised to find that the dogfish tasted more like tinned sardines. So I tried making this with a couple of tins of sardines and it was really lovely.
- 1 clove garlic chopped
- 2 tbsp olive oil
- 1 medium onion sliced
- 2 medium onions finely chopped
- salt and freshly ground pepper
- â½ tsp salt
- 1 leaf
- 6 garlic cloves finely chopped
- 1 tsp dried epazote or oregano
- ⽠–1 habanero chilli stem and seeds removed, roughly chopped
- 600 oz tomato passata
- 250 g/9oz sardines in olive oil drained
- 250 oz corn oil for deep frying
- 12 small corn tortillas (about15cm/6in tortillas)
- 1 avocado stone and skin removed, to serve
- 600 g/1lb 5oz black beans rinsed
- â½ tsp dried epazote or oregano
- 35 g/1â¼oz lard
- 1 green jalapeno or serrano chilli finely chopped
- Carbohydrate 11.3268435 g
- Cholesterol 0 mg
- Fat 1780.98312125072 g
- Fiber 4.42296742491126 g
- Protein 1.9760025 g
- Saturated Fat 143.537849300475 g
- Serving Size 1 1 Serving (6146g)
- Sodium 3494.94985000001 mg
- Sugar 6.90387607508874 g
- Trans Fat 77.1461713777697 g
- Calories 15789 calories
Step-by-step
- To make the refried beans, place the beans in a large saucepan, pick out any stones and cover with about 2 litres/1½ pint water. Add the 1 onion, 2 garlic cloves, 1 bay leaf and salt and bring to the boil. Skim off any scum that comes to the surface and boil for 10 minutes. Simmer for 45 minutes – 1 hour on a low heat until tender but not disintegrating. Remove the bay leaf and mash the beans with either use a potato masher or blend in a food processor for a smoother result.
- Meanwhile, to make the sardine ‘stew’, heat the oil in a saucepan over a medium heat and sweat the onion, garlic, dried epazote, or oregano, and chilli until very soft. Add the passata and cook for 15–20 minutes.
- Tip into a food processor and blend until smooth. Season with salt and a generous amount of pepper to taste.
- Tip two-thirds of the sauce back into the pan and add the sardines, reserve the remaining sauce for later. Bring the pan to a simmer for 15 minutes or until the fish has broken up and combined with the sauce.
- Meanwhile, finish making the refried beans. Melt the lard in a frying pan and sweat the remaining onion until it’s soft and golden. Add the remaining garlic and chilli and continue to cook for 2–3 minutes until softened. Add the mashed beans to the pan with the fried onions and cook over a medium heat. Add the epazote, or oregano, and the salt and cook until the mixture reaches your desired consistency. It’s better to keep it on the looser side as it will firm up considerably as it cools.
- Heat the corn oil in a deep frying pan until it browns a cube of bread quickly (CAUTION: hot oil can be dangerous. Do not leave unattended). Fry the tortillas one at a time for 1–2 minutes until crisp. Drain on kitchen paper.
- Spread 8 of the tortillas with the refried beans. Place one tortilla on each plate and spoon over a little sardine ‘stew’. Top with the second tortilla, bean-side up, then add more ‘stew’ finish with a third tortilla and divide the remaining sauce over equally.
- Garnish with avocado and serve immediately.
A Yucatecan Twist on a Classic: My Sardine Tortilla Creation
As a busy working mom, I’m always on the lookout for quick, flavorful meals that the whole family will enjoy. My recent trip to the Yucatan Peninsula completely changed my perspective on quick meals. The vibrant flavors and fresh ingredients inspired me to create something unique, something that combined the convenience of canned sardines with the hearty satisfaction of a layered tortilla dish. And so, my "Sardines in Tortillas with Spicy Tomato Sauce and Refried Beans" was born.
The inspiration struck me while trying a local Yucatecan dish, Pan de Cazon. It's traditionally made with dogfish, but the taste was surprisingly reminiscent of sardines! That sparked an idea: what if I recreated the essence of that dish using readily available ingredients? This recipe became my answer to those busy weeknights when I need a delicious, healthy, and satisfying meal on the table without spending hours in the kitchen.
The beauty of this recipe lies in its simplicity. The refried beans, a staple in many cultures, add a creamy, earthy counterpoint to the spicy tomato sauce. The sardines, packed with protein and omega-3 fatty acids, become the star of the show, infused with the vibrant flavors of the sauce. And the crispy tortillas? They're the perfect vessel, holding everything together in a delightful, satisfying package.
What makes this recipe special? It's more than just a quick meal; it’s a culinary journey. It allows me to bring a taste of the Yucatan to my kitchen, even if I'm not actually in the midst of turquoise waters and Mayan ruins. It’s the kind of dish that invites conversation, a reminder of a wonderful trip that continues to inspire my cooking. It's easy to adapt to different tastes and dietary needs. Want it spicier? Add more chili! Prefer a smoother sauce? Blend it for longer. It's a recipe that's as flexible as it is delicious, making it a perfect weeknight solution and a fun weekend experiment.
I love how this dish brings together simple ingredients to create something extraordinary. It's the kind of recipe that surprises and delights, proving that delicious food doesn't always require complicated techniques or exotic ingredients. Often the best meals are born from simple inspiration and a willingness to experiment.
This recipe has become a firm favorite in my household, a go-to meal when time is short but flavor is essential. It’s a dish that tells a story – a story of travel, inspiration, and the joy of creating something delicious from simple, readily available ingredients. So, next time you're looking for a quick, flavorful, and surprisingly sophisticated meal, give my Sardine Tortillas a try. I think you’ll be pleasantly surprised!
Serving suggestions: Serve with a side of lime wedges for an extra burst of citrusy flavor. A simple salad with a light vinaigrette complements the richness of the dish. For a more indulgent experience, a dollop of sour cream or Greek yogurt adds a creamy texture that enhances the overall flavor profile. The possibilities are endless!
I hope you enjoy this recipe as much as I do. It’s a testament to the fact that even the simplest ingredients can create something truly special when combined with a little creativity and a whole lot of love. Buen provecho!
