Name: Pan de Cazon
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 pounds cazon or dogfish fillets (cut into 2-inch pieces (may substitute cod, swordfish or mahi mahi)); 3 sprigs fresh epazote; 1 teaspoon kosher or coarse sea salt; 6 tablespoons lard (divided, may substitute vegetable oil); 2 whole white onions (1 chopped and 1 havled and sliced thin); 1 cup fresh epazote leaves (roughly chopped, plus another 1/4 cup for tomato sauce); 2 tablespoons bitter orange juice or its substitute; 8 large tomatoes (chopped); 16 corn tortillas (warmed); 2 cups black bean puree (warmed); 4 habanero chiles (roasted or charred); 1 ripe avocado (pitted and sliced)