Bread of Cazon

By: Meritzel
Guadalupe Chavez Almendra
This small text relates the bread of Cazon, that my grandmother told me.
Who is called Maria Guadalupe Reyes. She is from Campeche and learned to
make it when she was 20 years old, it is important because it is a food that you
love to do and besides it is very representative of Campeche. She likes it, because
it brings back memories with my grandpa who died some years ago and it was his
favorite food.
Ingredients:
kg of dough
minced onion
A of epazote
A small minced tomato peeled, chopped
and deseeding.
200 gr of cazon
3 cooked tomatoes
A cup of water
A bowl with salt
Beans whether canned or stewed
A green chili
Some slices of avocado
A tablespoon of corn oil
Preparation:
For the sauce
1. In the juicer will be 3 tomatoes cooked, with a cup of water, salt at will and
then you incorporate the green chili sliced.
2. Once they have been incorporated into the ingredients, put it in the pot until
it is thick and add the slices of avocado.
As we already have the right thing for tortillas, it will be time to prepare the bread of
cazon.
1. take a tortilla, in order to place a spoon of the tope and beans.

2. Once taking this, will be made up of this by making a small mountain.

3. Already to your liking, you can put of adornment slices of avocado.
I hope that with this recipe that I shared from my grandma, we thank them and
taking the idea that you can also perform, trying to get old memories or great
anecdotes.

Meritzel and Maria Guadalupe