This is a recipe originally from the state of Campeche, where its fish market has have more coloring than any other in Mexico – with fishes of all sizes, fresh and bright. Within this variety of fishes is the school shark, which is a type of small shark that is used a lot in many traditional dishes of Campeche.
The school shark bread is one of those dishes and it consists of a tortilla with refried beans, to which shredded school shark is put and it is seasoned in a red salsa, better known as chiltomate. Then that tortilla is piled up with more equal tortillas and as a final touch the school shark bread is garnished.
*The funny thing about this recipe is that it is named school shark bread and it doesn’t have bread. The reason behind this name is because the tortillas make the function of the bread. Since they acquire a texture and a consistency similar to that of the bread.
This dish is eaten as main course and it is normally served plain, although if you want to accompany it you can put a white rice.
About the Recipe
Now get ready to work a lot with many ingredients, a long many stages, following many instructions. But the result will be delicious and original.
Really try to buy skinless and boneless school shark because they are very difficult to remove.
Prepare with us the refried beans that are used in this recipe. In Campeche, like in almost all the states in the south of the county, the preferred bean is the black.
Also prepare homemade corn tortillas so your dish will have more freshness.
Mix the saucepan ingredients and cook the school shark over medium heat for about 5 minutes, until the salsa thickens; stir occasionally. Then set aside.
Prepare the School Shark Bread
Heat on the griddle over medium heat 16 maize tortillas for about 30 seconds per each side, until they are well heated.
Remove the tortillas from the griddle and smear over 12 of the tortillas that were heated, with a spoon, the refried beans that were cooked.
Put over the refried beans that were smeared, the school shark that was cooked.
Make piles of 3 tortillas, with the 12 tortillas with the ones you worked. A type of 3 story sincronizada will be created and 4 piles will be obtained.
Put on a large plate the 4 tortilla piles. Put over each pile 1 of the corn tortillas that were heated and strain over the piles the remaining salsa.
Cut 1 avocado into strips and put some strips over each school shark bread.
If you want to present the recipe in its most traditional way, put 1 roasted habanero pepper over each school shark bread. We don’t give the recipe in that way because it is difficult to tolerate the habanero pepper hotness.
*If you want to garnish the school shark bread you can sprinkle over the dish, some minced coriander.
Tip: We have also seen this recipe with minced hard-boiled egg, which is sprinkled over the dish.