cazuela: photo by gourmetsleuth.com
Tacos de Cazuela
Tacos de cazuela are simply soft tacos made with various regional specialty fillings that are simmered in large earthenware cazuelas (pots). The tacos are served by street vendors and in bars similar to Spanish "tapas" but it bit more filling.
Fresh corn tortillas are steam heated or warmed directly on a comal.
A clay comal used for heating tortillas. Comals are also made of cast iron or steel. All of these styles are available at Gourmetsleuth.com
Tacos de Cazuela Fillings
Like many foods in Mexico the filings for Tacos de Cazuela will vary depending on regional specialties. Rick Bayless, in Authentic Mexican describes some of these specialties. Many of the fillings are prepared in large clay dishes called cazuelas. The clay pots impart a traditional earthy flavor to the food.
Queretaro, Mexico - Strips (rajas) of poblano chiles in tomato sauce, or eggs with pasilla (chile negro) sauce, cactus (nopalitos) in a light red chile sauce.
Veracruz, Mexico - Chicken or beef simmered with chipotle peppers, or, blood sausage with onions and tomatoes, nopalitos with pork or scrambled eggs, pickled pigs feet.
Toluca, Mexico - A mixture of stewed greens like spinach and dock, mushrooms with green chiles, or pork rind in tomato or tomatillo sauce and sometimes squashblossoms.
Mexico City, Mexico - Versions of green and red mole with chicken, squash and pork stews, salpicon with chicken or beef, as well as green chiles with eggs and potatoes.
Yucatan - Seafood versions include shrimp, octopus in a lime vinagreta or in escabeche as well as octopus in its own ink or other fish simmered in a tomato sauce.
Set everything out on the table and each person assembles his own tacos. Set out refried beans (frijoles refritos) Keep your fillings in warmed bowl.
Related Videos Steam Heat Tortillas
 | Rick Bayless gives us a great method for steam heating your corn tortillas.
Wrap a stack of 12 (one dozen) tortillas in a clean, heavy kitchen towel. Place 1/2" water in the bottom of your steamer pan, place the tortillas in the 2nd layer and place the lid on top. (You don't need the 2nd steamer layer for this). Bring the water to a boil over medium-high heat. When steam begins to escape out from under the lid, steam for one minute, remove pot from heat and let the tortillas sit for about 15 - 20 minutes. They are ready to serve or you can hold them in the oven (set to about 200 degrees) for an hour or more.
You can also use a bamboo steamer if you have one, or a double boiler with a lid.
To serve, place large clean cloth napkin (or kitchen towel) in a tortilla basket, place the tortillas inside the basket and wrap the napkin around the tortillas to help keep them warm.
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