Yucatan-Style Dogfish

• 6 fillets dogfish
• 1 lime
• bay leaf
• 2 epazote sprigs
• salt
• 3 3/8 cups tomato
• 1/4 cup water
• 5/8 cup onion
• vegetable oil
• 1 chili habanero
• chicken bouillon powder
• corn tortillas
• refried beans black

1. In a saucepan, cook the dogfish fillets in water with lime juice, bay leaf, 1 epazote sprig, and salt to taste for 30 minutes.
2. Remove the fillets from the saucepan and shred.
3. In a blender, add the tomato, 1/4 cup water, and onion.
4. In a saucepan, heat some oil and add the tomato mixture. Add epazote and habanero chili. Season with bouillon powder and salt.
5. Cook over low heat, stirring continuously for 30 minutes, until it thickens.
6. Brush the tortillas with vegetable oil and heat on both sides.
7. Place the tortillas on plate. Spread refried black beans on the tortillas. Add the shredded dogfish. Pour sauce on top. Repeat the process 3 times, finishing off with a tortilla. Add a generous amount of tomato sauce on top.
8. Garnish to taste.

dogfish, lime, bay leaf, epazote sprigs, salt, tomato, water, onion, vegetable oil, chili habanero, chicken bouillon powder, corn tortillas, beans black

Taken from www.yummly.com/recipe/Yucatan-style-Dogfish-632057 (may not work)