cazuela

The cazuela is the clay pot in which Mexican guisados, or stews, are cooked, and since they vary significantly from one part of the country to another, these are perhaps the most regional of tacos.

Wrap It Up: A Guide To Mexican Street Tacos - Part 2: Nighttime Tacos 2006

The cazuela is the clay pot in which Mexican guisados, or stews, are cooked, and since they vary significantly from one part of the country to another, these are perhaps the most regional of tacos.

Wrap It Up: A Guide To Mexican Street Tacos - Part 2: Nighttime Tacos 2006

A heavy bottomed pot or clay cazuela is recommended to prevent sticking.

Rice in Bean Broth: Arroz en Caldo de Frijol 2003

A heavy bottomed pot or clay cazuela is recommended to prevent sticking.

Rice in Bean Broth: Arroz en Caldo de Frijol 2003

The basic Mexican cooking vessels, the comal and the cazuela (basically, a pan and a pot) have always been all that is required to make enchiladas.

The whole enchilada: Thrifty variations on a Mexican classic 2009

The basic Mexican cooking vessels, the comal and the cazuela (basically, a pan and a pot) have always been all that is required to make enchiladas.

The whole enchilada: Thrifty variations on a Mexican classic 2009

In an earthenware cazuela, or a sauté pan, heat the olive oil over medium high heat.

Kurt Michael Friese: The Hard Truth of Johnny Appleseed, and a Recipe with Hard Cider Kurt Michael Friese 2010

In a medium-sized heavy-bottomed saucepan or cazuela, heat the oil, add the rice and saute, stirring, until it forms clumps.

The Mexican kitchen: a taste for all seasons 2009

In an earthenware cazuela, or a sauté pan, heat the olive oil over medium high heat.

Kurt Michael Friese: The Hard Truth of Johnny Appleseed, and a Recipe with Hard Cider Kurt Michael Friese 2010

The basic Mexican cooking vessels, the comal and the cazuela (basically, a pan and a pot) have always been all that is required to make enchiladas.

The whole enchilada: Thrifty variations on a Mexican classic 2009