Molcajete Mixto Recipe

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often more affordable.

shrimp

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein at a lower cost.

chorizo

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage is lower in fat.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is dairy-free and adds flavor.

Set your oven to high broil.

Rough chop 4-5 tomatoes, 1/2 onion, 1 poblano pepper, and 1 clove of garlic.

Place the chopped vegetables into a bowl safe for the oven and drizzle with extra virgin olive oil, salt, and pepper.

Mix everything up with your hands and place it in the oven until the veggies are soft and roasted.

While the veggies are roasting, peel, devein, and butterfly the shrimp, then place them back in the fridge.

Remove the roasted veggies from the oven once they smell good and are soft.

Blend the roasted veggies until smooth.

Put your burner on medium-high and turn the molcajete upside down over the burner, wearing mitts or gloves for safety.

Season the steak and chicken breast with salt and pepper, then cook them to your liking.

Add a couple of jalapenos to the side while cooking the steak and chicken.

Once the steak and chicken are almost done, cook the shrimp as well.

Cut the cooked meat into long strips.

Carefully remove the molcajete from the burner and place it on a heat-resistant cutting board.

Add queso fresco to the bottom of the molcajete and listen for it to sizzle.

Pour the blended salsa over the cheese in the molcajete and watch it bubble.

Place the steak strips against the side of the molcajete, then the chicken on the opposite side, and finally the shrimp in the middle.

Top with more queso fresco and serve with tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens