Product Code Database
Cazuela ( or ) is the common name given to a variety of dishes, especially from South America. It receives its name from the cazuela (Spanish for cooking pot) – traditionally, an often shallow pot made of Ceramic glaze earthenware used for cooking. The ingredients and preparation vary from region to region, but it is usually a mid-thick flavoured stock obtained from cooking several kinds of and mixed together.
A notable characteristic of Chilean cazuela is that it is made by cooking all the ingredients separately and uniting them when serving on the plate. A typical dish of Chilean cazuela is made by boiling the meat (normally beef or chicken) with chopped onions and carrots. All the rest of the ingredients are boiled separately in individual pots, but the stock from the meat is complemented with the stock from the boiling of the vegetables; the plate is served accompanied of a piece of squash or zapallo camote in Spanish, one big potato or a couple of small potatoes, green beans, previously cooked rice and a piece of sweetcorn. It is normally topped with a bit of fresh coriander, parsley or ají verde.
The cazuela is typically eaten by consuming the liquid stock first, then eating the meat and larger vegetables (e.g. potatoes, large piece of squash or carrot) last. However, the meat and larger vegetables can also be sliced up within the liquid stock and can be eaten simultaneously with the liquid stock. Normally the leftovers are chopped, mixed with green peas and made into another stew called carbonada.
The Chilean cazuela shares roots with a Mapuche stock called "korrü".
In Chachapoyas, the cazuela is prepared by boiling a piece of hen, a good piece of meat and a good piece of sheep, adding some wild cabbage, rice, carrot, sweetcorn grains, and a glass of white wine.
A few minutes before taking the saucepot out of the fire, they add some milk and vermicelli noodles (also called cabello de ángel noodles). The cazuela should be made to have sufficient broth or juice to be able to be served as a soup.
In general, recipes for Colombian cazuela include beans, onion, garlic, tomato, avocado, sausage, chicharron, tocino, Cooking banana, Edible salt, and olive oil or vegetable oil.
|
|
