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.

Mixto Mexican Molcajete Recipe With Chicken, Beef, Shrimp

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

Scale

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

6–8 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 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

Other Ingredients

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

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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.