Molcajete Mixto Recipe with Chicken, Steak & Shrimp / Molcajete Mexicano Comida

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.

Prepare the marinade by mixing 4 minced cloves of garlic, 1/2 cup chopped onions, 1/2 cup chopped cilantro, 2 chopped jalapenos, 1 teaspoon each of chicken seasoning, ground black pepper, paprika, and cayenne pepper in a bowl.

Add 1/3 cup olive oil, the juice of 1 lemon and 1 lime, and 2 cups of beer to the marinade. Mix everything together.

Place 1/2 pound of thinly cut chicken breasts in a Ziploc bag and pour the marinade over it, ensuring the chicken is fully coated.

In another Ziploc bag, add 1/2 pound of thinly cut steak and the remaining marinade. Seal and refrigerate overnight or for at least 2 hours if in a rush.

Season 1/2 pound of shrimp with the same marinade seasoning and set aside.

Prepare 3 cactus leaves (nopales) by cleaning them and creating little sleeves at the ends.

Heat the molcajete on high heat on the stove to get it ready for the proteins and salsa.

Preheat the grill to medium-high heat and clean it with oil on a towel.

Roast 5 medium tomatoes, 1 tomatillo, 2 jalapenos, 1/4 onion, and 3 cloves of garlic on the grill until nicely roasted, being careful not to burn them.

Transfer the roasted ingredients to a bowl, add 1/3 bunch of cilantro, and salt and lime juice to taste. Blend everything together to make a smooth salsa and set aside.

Sprinkle the nopales with salt and roast them on the grill until they turn a dark green color, turning them over after a few minutes.

Remove the nopales from the heat and set aside.

Grill the chicken and steak on the grill for about 5-6 minutes on each side until cooked through, then remove from the grill.

Grill the shrimp for about 2 minutes on each side until cooked through, then remove from the grill.

Grill the queso fresco for about 1 minute until slightly melted.

Assemble the molcajete by placing some queso fresco at the bottom, adding the salsa, the roasted nopales, pieces of steak, chicken, green onions, sweet peppers, and finally placing the shrimp on top or around the edges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens