Tacos de Cazuela

The Tortillas

Pictured here is a traditional clay comal.  The clay comal is a bit harder to find than the steel or cast iron versions.  All types work well for heating tortillas.

You can use this comal over a gas flame.  They are no recommended for use on a electric element because the heat is too intense and they may crack.

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 squash blossoms. 
• 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 bowl.