Skip to Content

Mixto Mexican Molcajete Recipe With Chicken, Beef, Shrimp

This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.

I made Manservant’s Father’s Day when I presented him with this Mexican molcajete recipe; one of his favorite Mexican dishes.

He and Alex usually share a hot molcajete at their favorite Mexican restaurant.

Made with a variety of ingredients that can be customized to your choice, this authentic Mexican molcajete makes a grand entrance at many Mexican restaurants.

You could also just use this Mexican pork in your molcajete and call it a day, but it’s so much fun to have so much to choose from.

Mexican Molcajete Recipe

Molcajete recipes when searched for are usually molcajete salsa made in a volcanic rock molcajete.

In this case the volcanic stone molcajete is heated until very hot and then lined with panela cheese and salsa is poured into the middle of the lava bowl.

Then grilled chicken breast, carne asada or flank steak, shrimp and longaniza sausage or chorizo, are dumped into the salsa along with a variety of chile peppers and sauteed red onion.

Not a hard dish to make; I love heating up the grill and roasting the peppers, onions and the variety ot proteins to make this delicious recipe.

If you don’t have a grill a grill pan will work, too.

But let’s back up a bit.

Mixto Mexican Molcajete Recipe with Chicken, Beef, Shrimp

A Mexican molcajete is a three legged vessel that is basically a mortar and pestle.

It is used to grind spices and to pulverize the charred flesh from tomatoes and chilies.

Many use it to make salsa and guacamole and I find that a guacamole recipe made in a molcajete keeps its color better.

Similar in some ways to a cast iron pan, a molcajete when seasoned well, helps impart flavors to dishes made in it.

In this case I used the molcajete to keep my food hot and also as a serving vessel.

Way better than a hot plate, my molcajete was still warm long after we finished eating.

It’s pretty easy to make a flavorful salsa in a food processor or blender, but traditional Mexican cuisine calls for using a molcajete.

It is said that salsa that isn’t chopped, but ground with a stone mortar, has more flavor.

In this case, I actually skipped the step of making salsa because I was busy working outside and wanted to save time.

 However if you want to make your own my roasted tomato salsa is very similar to salsa molcajeteada, except I make mine in a blender.

If you don’t feel like making salsa de molcajete use this one from Casa Martinez that has a rich, smoky flavor. I am so glad I stumbled across this!

Mexican Molcajete Recipe with Margarita in backgroun

Decide what proteins you want to use.

Since it was Father’s Day I decided to surprise Manservant with some beef.

Because real men eat beef! LOL!

Of course, I don’t eat beef, which is one reason this recipe is perfect for the two of us.

I can get my chicken and shrimp and he can have beef.

  • Ribeye, Skirt Steak, or your favorite cut of beef
  • Boneless Chicken Breast
  • Peeled Large or Jumbo Shrimp
  • Longaniza or Chorizo (longaniza usually contains black pepper and has a chewier texture) (I didn’t have either so I used a chicken mango jalapeno sausage from Aidell’s)
  • Salsa (Make your own or try Casa Martinez)
  • Poblano Pepper or Bell Pepper
  • Fresh Jalapenos
  • Large Sweet Onion, Green Onions or Spring Onions (They have a bigger bulb)
  • Queso Panela or Queso Fresco
  • Cilantro for Garnish
  • Limes for squeezing

Early in the day make a simple marinade using:

  • Fresh Orange Juice 
  • Fresh Lime Juice
  • Garlic cloves 
  • Salt
  • Cumin Seeds or Cumin (My grocery was our of seeds so I used ground)
  • Peppercorns or Ground Pepper
  • Mexican oregano preferred
  • Chile de Arbol Powder
  • Olive Oil
MExican Molcajete REcipe in lava bowl with margarita in background

The marinade can be made in the molcajete but I didn’t!

I used crushed peppercorns and ground cumin and whisked everything together.

Marinade the proteins you are using seperately. You don’t want the steak tasting like shrimp!

I also threw the jalapenos, poblanos, and green onions into the marinade for extra flavor along with some corn riblets.

A corn riblet is an ear of corn that has been cut in half, then cut vertically in half, then cut into vertical spears.

Let marinate for the day.

Make your salsa or try one of your favorites-it should be thick.

When ready to make heat the seasoned molcajete in the oven or on the grill for about an hour before you intend on using it.

Grill the peppers and onions and set aside.

Peel the poblanos if using and cut into strips.

Grill the proteins with the beef no more than medium rare.

I heat my electric grill to high and then placed the steak, chicken breasts and sausage on for about 3 minutes.

Then I added the shrimp for 3 minutes more and removed them along withe the sausage. 

The chicken and steak needed a few minutes more but my chicken was very cold to start so it took a bit longer than if I had brought it to room temperature.

Remove the molcajete from oven using oven mitts and line with slices of cheese. Pour salsa in about halfway.

Place peppers and onions in the center and surround with your proteins and top with cilantro and scallion.

mexican mixto molajete recipe

Spanish rice and or both refried beans are perfect.

I added the corn on the cob because-Summer!

Serve with warm corn tortillas or flour tortillas.

I also served this with tortilla chips because Manservant loves dipping into the puddle of salsa that is inside the molcajete. Guacamole doesn’t hurt either!

You can even pour more over the top if you’d like.

Add some fresh fruit such as watermelon, pineapple or mango and you have a very full meal!

And don’t forget the Margaritas with your Mexican Molcajete recipe!

molcajete bowl with mixto molcajete

How to season a new molcajete:

inse the molcajete with plain water several times. Do not use soap as the molcajete is porous.
Take a handful of dry white rice and a tablespoon of water. Using the pestle grind the rice. It will get dirty.
Rinse and repeat until no more residue is seen and the rice remains white.

What kinds of molcajetes are there?

An authentic molcajete is porous which is why you don’t wash it with soap.
It has a rough surface because it is made from lava rock such as basalt.
They are quite heavy.
Do not buy one made with granite or cement or with a smooth surface.

What size molcajete to buy?

Mine measures 7.5″ across and when making this Mexican molcajete recipe I found it large enough to serve the two of us.
If the whole family is home, I would need one more!
However this size is great for holding 3 avocados for guacamole and will hold quite a bit of salsa for serving.

pickled red onions recipe

Pickled Red Onions and Other Toppings

Chile Con Queso in cactus bowl

Chile Con Queso

3 Milk Cake

Coconut Rum Tres Leches Cake

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
molcajete 11 of 16

Mixto Mexican Molcajete Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Abbe
  • Prep Time: 30 Minutes
  • Total Time: 30 minutes
  • Yield: 23 Servings 1x
  • Category: Main Course
  • Cuisine: Mexican


This Mexican Molcajete Recipe can be customized to use the proteins of your choice. Use your favorite salsa and you have one tasty meal for two!


Units Scale

Proteins to Choose From: Figure about 3/4 lb per person

68 oz ribeye steak, flank steak or skirt steak

8 oz boneless chicken breast

8 large shrimp, peeled

6 0z chorizo, longaniza or yur favorite sausage

Marinade: (Can be made in a molcajete. I did not.)

4 cloves of garlic minced in a garlic press

1 t salt

1 t ground cumin

1 t crushed black peppercorns (I place in a plastic bag and used a meat mallet to crush them.)

1 t oregano (Mexican preferred but not necessary)

1 c Warm Salsa – I used Casa Martinex chipotle salsa or use mine! How much depends on the size of your molcajete.

1 large poblano

1 large onion

2 jalapenos

4 spring onions

2 ears corn, cut into serving sizes (optional)

Panela Cheese

To Serve:



Lime Wedges


1 t chile de arbol powder or your favorite pure chile powder

Juice of 1 lime

Juice of 1 Navel Orange

Salt to Taste

1/4 c olive oil


Prepare marinade by whisking ingredients together. Depending on your choices of protein, place each in a ziplock bag or bowl, including the peppers and onions, with a bit of marinade early in the day.

When ready to cook, preheat the oven to 425 with a cast iron skillet inside on the bottom rack. When preheated place the molcajete in the skillet and heat for 1 hour.

Heat your grill on high heat about 30 minutes before serving. Have your ingredients ready to go. Grill the peppers, onion and corn (if using) on a grill pan, turning to brown evenly. Place the poblano in a plastic bag to steam, then peel and cut into strips before serving. Keep chilies, onions and corn warm while cooking your protein.

Cook steak about 3 minutes per side or until it is medium rare. Chicken breast about 10 to 12 minutes. Sausage about 6 minutes turning from side to side until brown. Shrimp only about 3 minutes depending on size.

Assembly: Line molcajete bowl with slices of cheese. Pour in warmed salsa about halfway up the sides. Add peppers and onions in center of bowl reserving the jalapeno for the top. Top with the proteins and sprinkle with scallions and cilantro before serving with lime wedges on the side.


Never put cold ingredients in a hot molcajete.

See serving suggestions in post.

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star