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.
The
Tortillas
Fresh tortillas are steam heated or warmed directly on a plancha (griddle).
plancha (griddle) reversible with a ridged
side for grilling meats and a smooth side for heating tortillas or fish or eggs.
Available at Gourmetsleuth.com
The
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:
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.
Serving Tacos de Cazuela
Set everything out on the table and each person assembles his own tacos.
Set out refried beans (frijoles refritos) Keep your fillings in warmed
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