My Titi always made this for me when I’d go to visit family in Trujillo Alto. She’d add a little ginger, raisins and wrap it in plantain leaves then put a la leña-fogón. It was delicious and she knew it was my favorite. This is a very old school dessert. Thank you for uploading this video, I’m going to try it.
Thanks for this Jeff! I honestly have to say I've never made this. Sounds like an autumn tradition of fall flan! Definitely making it this fall or sooner..😊
Your video is good, but, the classic cazuela isn’t made with sweet potato (yam, that is orange color); the original is made with yellow sweet potato or white sweet potato, and in (over) the base of the pan (baking mold), over the butter or other nonstick ingredient (as oil) in the base of the pan, the puertorrican people put a banana plant leaves or green plantain plant leaves. They add a delicious and special flavor to this dessert. Thanks to share this version of one of our delicious dessert, that have the african cook influence.
Thanks for the tips. You are right that the batata in PR is not that orange color and have seen people cook it with the plantain leaves. Glad you still enjoyed it!
Wow. My grandma used to make cazuela but she passed away a long time ago. That's one thing I miss very much from her. She used to bake very delicious cazuela. May in peace rest her soul.
This makes me think of the comedian Gary Owen and the "rivalry" of the Thanksgiving desserts between pumpkin pie from his white side and the sweet potato pie from his wife's black side. Of course being Puerto Rican with mixed heritage from both sides we have to have both pumpkin and sweet potatoes mixed in. This will be my new Thanksgiving dessert. 😄
Thanks so much Jeff for this recipe. I was dying to have an idea how to do cazuela. Looks yummy. God bless and stay safe. Missing seeing Jo. Hope she is fine.
It is a very yummy dish! Jo is doing well, she is working on some awesome recipes. Unfortunately she burnt a finger making some caramel and we are waiting for it to heal before we bring her back in front of the camera. Thanks so much for asking!!
I just discovered your channel while looking for an easy Pernil recipe. Now thanks a lot I'm addicted to your channel😍 I've heard of Cazuela but never tried it. I will definitely make this for Thanksgiving . Did I hear Jo say her grandfathers had restaurants in "Humacao"? That's where I was born. My uncle had a restaurant there called Humbori, not far from his law office, Lic. Angel Figueroa Pena. I also live in Orlando and look forward to dining at your future restaurant. I hope it will be a bit more upscale then the ones already here. Good luck and welcome to La Florida.
This is such a wonderful message!! Like my grandpa says: Humacao is the best town in the whole island. I don’t remember Humbori while I was growing up but I have to ask abuelo. So glad that you are enjoying the channel!!
Gracias por notar eso! Es verdad que nos olvidamos ponerlo en el video. Revisé los videos originales y añadimos la mantequilla inmediatamente antes de añadir lo huevos, pero cuando editamos el video no lo incluímos, por error.
@@JeffandJosPuertoRicanKitchen no hay problema. Esas cosas pasan. Ayer hice esta receta y me encantó. Igualita a la cazuela que yo compraba en la Isla cuando vivia allá. Gracias por compartirla.
Butternut squash tends to be a little sweeter than Puerto Rican calabaza, but other than that it should be good! Only other thing I want to point out is the situation with the butter. When we edited the video, we accidentally forgot to show adding that, but you just need to add it right before the eggs--as we note in the video description. Good luck!!
This is not the traditional way. You didn't use plantain leaves, you used dried spices instead of making a (tea) spice infusion, wrong kind of potatoes, and you put milk in it. It should only have coconut milk (2nd pressing). It also isn't supposed to have nutmeg, it's supposed to be aniseed (in the infusion/tea). You also need some salt in it. The consistency is supposed to be like a firm pudding or firm mashed potatoes, not like a brownie, that's too dense. It came out dry because you used rice flour (didn't exist ready made back in the day in PR nor was it commonly homemade) and it was burned on the edges because of that and because you didn't use buttered plantain leaves to line the dish and cover the top to keep it from drying and overcooking the top. - Abuela Ps. This is why you use flour instead of rice flour (and why it came out wrong): "Baked goods produced with rice flour creates a lower loaf volume, harder texture, and shorter shelf life."
Totally agree, it's not the most common dishes. Growing up I never experienced it, but a close family friend recommended we try it and I really loved it in the end. I'm always looking for ways to get more calabaza in my food 😄
My Titi always made this for me when I’d go to visit family in Trujillo Alto. She’d add a little ginger, raisins and wrap it in plantain leaves then put a la leña-fogón. It was delicious and she knew it was my favorite. This is a very old school dessert. Thank you for uploading this video, I’m going to try it.
Enjoy!
It was delicious anyway. Thank you for thr recipe 😊
My grandmother loved making this. She would add raisins and a little bit of yuca in the mix.
Wow! Awesome! Great suggestions for additions.
Q rico! 😋 ya me dio deseo d comer cazuela.
😅 es fácil! Trata la receta 😉
Bendiciones Joe, Thank you! Yummy. Awesome receta! Love love all your videos! 🇵🇷🇵🇷🇵🇷🇵🇷🥰
Thank you so much for watching!!
Very Nice, I am ready for fall now!
Haha! Great!! We are almost ready for Thanksgiving over here 😆
@@JeffandJosPuertoRicanKitchen Cheers!
Thanks for this Jeff! I honestly have to say I've never made this. Sounds like an autumn tradition of fall flan! Definitely making it this fall or sooner..😊
Yay!
Sii un toque de jenjibre queda ricoo😊
Your video is good, but, the classic cazuela isn’t made with sweet potato (yam, that is orange color); the original is made with yellow sweet potato or white sweet potato, and in (over) the base of the pan (baking mold), over the butter or other nonstick ingredient (as oil) in the base of the pan, the puertorrican people put a banana plant leaves or green plantain plant leaves. They add a delicious and special flavor to this dessert. Thanks to share this version of one of our delicious dessert, that have the african cook influence.
Thanks for the tips. You are right that the batata in PR is not that orange color and have seen people cook it with the plantain leaves. Glad you still enjoyed it!
Con batata Canol o batata Anita 😉😋👍😘💝☮🇺🇸🗽
My grandmother making with raisins
Yes! I’ve seen them with raisins too!
I never had this before. Looks yummy.
I know! It’s an old school recipe but it’s a good one for sure!
Wow. My grandma used to make cazuela but she passed away a long time ago. That's one thing I miss very much from her. She used to bake very delicious cazuela. May in peace rest her soul.
May she Rest In Peace too!
This makes me think of the comedian Gary Owen and the "rivalry" of the Thanksgiving desserts between pumpkin pie from his white side and the sweet potato pie from his wife's black side. Of course being Puerto Rican with mixed heritage from both sides we have to have both pumpkin and sweet potatoes mixed in. This will be my new Thanksgiving dessert. 😄
Hahahaha!! It’s delicious too!
Thanks so much Jeff for this recipe. I was dying to have an idea how to do cazuela. Looks yummy. God bless and stay safe. Missing seeing Jo. Hope she is fine.
It is a very yummy dish! Jo is doing well, she is working on some awesome recipes. Unfortunately she burnt a finger making some caramel and we are waiting for it to heal before we bring her back in front of the camera. Thanks so much for asking!!
@@JeffandJosPuertoRicanKitchen Oh I am so looking forward to those recipes and hope Jo is feeling better from that burn. Thanks. Take care.
I just discovered your channel while looking for an easy Pernil recipe. Now thanks a lot I'm addicted to your channel😍 I've heard of Cazuela but never tried it. I will definitely make this for Thanksgiving . Did I hear Jo say her grandfathers had restaurants in "Humacao"? That's where I was born. My uncle had a restaurant there called Humbori, not far from his law office, Lic. Angel Figueroa Pena. I also live in Orlando and look forward to dining at your future restaurant. I hope it will be a bit more upscale then the ones already here. Good luck and welcome to La Florida.
This is such a wonderful message!! Like my grandpa says: Humacao is the best town in the whole island. I don’t remember Humbori while I was growing up but I have to ask abuelo. So glad that you are enjoying the channel!!
No veo en que momento echaste la mantequilla, me imagino que va en la mezcla, verdad?🤔
Gracias por notar eso! Es verdad que nos olvidamos ponerlo en el video. Revisé los videos originales y añadimos la mantequilla inmediatamente antes de añadir lo huevos, pero cuando editamos el video no lo incluímos, por error.
@@JeffandJosPuertoRicanKitchen no hay problema. Esas cosas pasan. Ayer hice esta receta y me encantó. Igualita a la cazuela que yo compraba en la Isla cuando vivia allá. Gracias por compartirla.
Can I use coconut flour instead of rice flour?
We have not tried coconut flour but the consistency of the two is similar so don’t see why it wouldn’t work out!
I'm making it for the first time for New Years,I plan to use butternut squash,would it change the flavo?
Butternut squash tends to be a little sweeter than Puerto Rican calabaza, but other than that it should be good! Only other thing I want to point out is the situation with the butter. When we edited the video, we accidentally forgot to show adding that, but you just need to add it right before the eggs--as we note in the video description. Good luck!!
This is not the traditional way. You didn't use plantain leaves, you used dried spices instead of making a (tea) spice infusion, wrong kind of potatoes, and you put milk in it. It should only have coconut milk (2nd pressing). It also isn't supposed to have nutmeg, it's supposed to be aniseed (in the infusion/tea). You also need some salt in it.
The consistency is supposed to be like a firm pudding or firm mashed potatoes, not like a brownie, that's too dense. It came out dry because you used rice flour (didn't exist ready made back in the day in PR nor was it commonly homemade) and it was burned on the edges because of that and because you didn't use buttered plantain leaves to line the dish and cover the top to keep it from drying and overcooking the top.
- Abuela
Ps. This is why you use flour instead of rice flour (and why it came out wrong):
"Baked goods produced with rice flour creates a lower loaf volume, harder texture, and shorter shelf life."
You never added the butter.
🇵🇷😊😁☺️
😊😜
Tiene que ser harina de arroz o la puedo sustituir con All purpose flour?
Mejor con harina de arroz porque se pone mas durita con harina de trigo.
Perfecto. Gracias!!
Mejor con fécula de maíz 😉
@@zebscircle nunca lo he tratado, pero esa receta de ellos esta buenisima.
I’m sorry Jeff ! I called you Jo 🤦🏻♀️🤦🏻♀️🤦🏻♀️😃🇵🇷💕
Hahaha no worries! We are married so Jeff = Jo 💕 hahaha
Agrega los ingredientes
Los ingredientes están en la descripción del video. También tenemos nuestro blog: jeffandjopr.com
En español😂
This is new for me. Not familiar with this dish.
Totally agree, it's not the most common dishes. Growing up I never experienced it, but a close family friend recommended we try it and I really loved it in the end. I'm always looking for ways to get more calabaza in my food 😄
Don’t like pumpkin.
If you add enough sugar eventually it gets good 🤣🤣