4 freshly made tortillas
6 tablespoons refried black beans
6 tablespoons of stewed dogfish
Tomato sauce
1 habanero pepper
avocado slices
For the dogfish
1 tablespoon lard or corn oil
1/4 of chopped small onion
1 epazote leaf, minced
1 small tomato, peeled, ginned and chopped
200 grams of roasted dogfish shredded or dogfish cooked with onion and epazote and shredded
For the sauce
1 tablespoon lard or corn oil
1/2 chopped onion
1 epazote leaf or to taste
3 medium tomatoes cooked in water, ground and strained
Salt to taste
Tamulated habanero chili sauce
10 habanero peppers roasted
Salt to taste
Preparation
Three tortillas are spread with the refried beans, they are put on stewed dogfish, they are stacked one on top of the other and everything is covered with the remaining tortilla. It is bathed with the sauce and garnished with the avocado slices and the whole habanero pepper.
The dogfish
In the butter, add the onion, add the crumbled dogfish and the epazote, add the strained tomato and salt to taste and cook until it thickens and is well seasoned.
The sauce
In the butter, add the onion, add the epazote and the ground and strained tomato, let it cook until the sauce is thick and well seasoned.
Tamulated sauce
In a molcajete the habanero peppers are ground with the salt and water necessary to make the sauce.
Presentation
In an individual dish and immediately after preparing it so that it does not get cold, accompanied by a tamulated habanero pepper sauce put in a sauce boat.
