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. Ingredients 2 tbsp olive oil 1 medium onion, sliced 1 clove garlic, chopped 1 tsp dried epazote or oregano ½ –1 habanero chilli, stem and seeds removed, roughly chopped 600ml/20fl oz tomato passata 250g/9oz sardines in olive oil, drained 250ml/9fl oz corn oil, for deep frying 12 small corn tortillas (about15cm/6in tortillas) salt and freshly ground pepper 1 avocado, stone and skin removed, to serve For the refried beans 600g/1lb 5oz black beans, rinsed 2 medium onions, finely chopped 6 garlic cloves, finely chopped 1 bay leaf ½ tsp dried epazote or oregano 35g/1¼oz lard 1 green jalapeno or serrano chilli, finely chopped ½ tsp salt Method To m