The history and origin of the cazuela
Cazuela is a traditional dish that has been part of the cuisine of various Latin American countries for centuries. Its name comes from the earthenware pot called a "cazuela," which was originally used to cook complete meals in the oven or over a slow fire. In different countries, the cazuela can vary in ingredients and styles, but it always maintains the essence of being a comforting and homely dish.
In Chile, for example, cazuela is a simple stew of meat, vegetables, and tubers that is cooked in a single pot. In Mexico, although the term is less used to refer to a specific dish, cazuela is used as the name for the container that can hold anything from mole to rice. In Argentina and Uruguay, cazuela often refers to recombined stews with meat and vegetables that are baked or cooked in casseroles.
In other Latin American countries, cazuela may have different names or versions, but the fundamental concept of combining various ingredients in a single dish is common. This reflects the richness and diversity of regional cuisine, as well as the importance of using fresh, local ingredients.
How to prepare Very Cheesy Cazuela
To prepare this delicious very cheesy cazuela, follow these steps that combine intense flavors and varied textures to create a tasty and comforting dish.
Ingredients:
Vegetable Oil, Onion, Garlic Cloves, Mushroom, Dried Basil, Dried Thyme, Dried Marjoram, Cumin, Beans, Brown Rice, Eggs, Low-Fat Ricotta, Feta Cheese, Soy Sauce, Salt, Black Pepper, Cayenne, Tomatoes, Parmesan Cheese, Fine Dry Breadcrumbs.
Steps:
Preheat the oven to 350°F.
Heat oil in a large skillet.
Sauté onion, garlic, and mushrooms until the onion is almost soft.
Add all remaining ingredients except for the last three.
Mix well and spread the mixture into a large, shallow greased or sprayed baking dish.
Place tomato slices on top.
Mix parmesan and breadcrumbs and sprinkle them over the tomatoes.
Bake for 40 minutes.
