1/2 kg (1 lb.) of cazón (dogfish) 1/2 kg (1 lb.) of masa de maíz (corn dough) 1/2 cup of flour 2 tomatoes 2 teaspoons of baking powder 4 garlic cloves 1 medium sized onion 1 sprig of epazote, chopped any of the following spices: oregano, parsley, cilantro, epazote or mint salt and pepper
Boil the fish with 2 garlic cloves, half of the onion, the hierbas de olor and the salt. When cooked, let cool and crumble. Toast and peel the tomato. Liquify it with the garlic and the rest of the onion. Fry until the flavor peaks. Add epazote, salt and pepper to the fish and cook until dry. Turn off heat. Mix the corn dough, flour and baking powder with a little water and salt. Form small tortillas. Fill the tortillas with the fish filling and seal them. Fry them in hot oil.