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Mixto Mexican Molcajete Recipe

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  • Author: Abbe
  • Prep Time: 30 Minutes
  • Total Time: 30 minutes
  • Yield: 2 - 3 Servings 1x
  • Category: Main Course
  • Cuisine: Mexican

Description

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!


Ingredients

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:

Cilantro

Scallions

Lime Wedges

Tortillas

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


Instructions

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.


Notes

Never put cold ingredients in a hot molcajete.

See serving suggestions in post.