Molcajete with Marinated Chicken - Traditional Mexican Flavor

Put on an apron and ensure hands are clean.

Gather ingredients: roasted garlic, Mexican smoked paprika, black pepper, mayonnaise, nopales, Anaheim chilies, green onions, vanilla cheese, chicken, and tomatillos.

Cut chicken breast into strips.

Mix spices (roasted garlic, smoked paprika, black pepper) into mayonnaise and coat chicken strips generously on both sides.

Let the coated chicken strips rest for at least 1 hour.

Slice nopales into thin strips and set aside.

Roast green tomatillos and Anaheim chilies until crispy and charred, flipping occasionally.

Remove garlic and onion once roasted, and blend tomatillos and other roasted ingredients with half a cup of water to make salsa, achieving a thick and smooth texture.

Heat the molcajete on the stove until hot.

Roast Anaheim chilies until the skin is charred, then place in a bag to steam and remove the skin.

Fill roasted Anaheim chilies with vanilla cheese and set aside.

In the hot pan, add Anaheim chilies, vanilla cheese, green onions, nopales, garlic salt, black pepper, and chicken, cooking until everything is toasted and fragrant.

Prepare homemade corn tortillas in a hot skillet until fluffy.

Assemble the hot molcajete by layering all ingredients: chicken in the center, nopales, and roasted Anaheim chilies on the sides, topped with vanilla cheese.

Serve immediately with warm tortillas.

Equipment Needed

Dietary

Allergens