Tacos Cazuela Recipe

1. Brown the beef

Season the beef with a pinch of salt and pepper. Heat the olive oil in a large pot over medium-high heat. Sear the beef in batches until browned on all sides. Remove and set aside.

2. Sauté vegetables

In the same pot, add the onion, garlic, red and green bell peppers, and jalapeño. Sauté until the vegetables are soft and translucent, about 5-7 minutes.

3. Add spices

Stir in ground cumin, smoked paprika, chili powder, and dried oregano. Cook for 1 minute until fragrant.

4. Return the browned beef to the pot. Add crushed tomatoes and beef broth. Stir to combine and bring to a simmer.

5. If using, add corn kernels and season with salt to taste.

6. Cover the pot and simmer gently for 25-30 minutes, or until the beef is tender and the sauce has thickened.

7. Taste and adjust seasoning with additional salt and pepper as needed.

8. Warm the corn tortillas in a dry skillet or on a griddle until pliable.

9. Prepare toppings: chop cilantro, slice avocado, crumble cotija, and cut lime into wedges.

10. Spoon cazuela filling into warm tortillas. Top with cilantro, avocado, cotija, and a squeeze of lime. Serve immediately.