Cazuelada Recipe

Marinate the Proteins

In a large bowl, combine the shrimp, carne asada, chicken, and chorizo. Add lime juice, cumin, paprika, salt, and black pepper. Toss well to coat all the proteins in the marinade. Cover and let marinate in the refrigerator for at least 30 minutes.

Cook the Chorizo

In a large skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the chorizo and cook until browned and cooked through, about 5 minutes. Remove chorizo from the skillet and set aside.

Sauté the Vegetables

In the same skillet, add another tablespoon of olive oil. Add the sliced onions, minced garlic, and bell peppers. Sauté until the vegetables are soft and slightly charred, about 5-7 minutes. Remove from skillet and set aside with the chorizo.

Cook the Proteins

In the same skillet, add the marinated shrimp, carne asada, and chicken. Cook over medium-high heat until the shrimp turn pink and the chicken is cooked through, about 7-10 minutes. Stir occasionally to ensure even cooking.

Combine Ingredients

Once the proteins are cooked, return the sautéed vegetables and chorizo to the skillet. Stir well to combine and heat through for an additional 2-3 minutes.

Plate the Cazuelada

Serve the cazuelada hot, accompanied by charro beans on the side. Enjoy with additional lime wedges if desired.