THE BEST MOLCAJETE MAR Y TIERRA | Molcajete Mixto

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a great plant-based protein and chicken is often more affordable than shrimp.

beef

🥗Healthier: lean turkey

💰Cheaper: ground beef

Lean turkey reduces fat while ground beef is generally cheaper.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option while processed cheese can be more economical.

Begin by making the beer marinade in a large bowl.

Add 5 minced garlic cloves, chopped onion, chopped cilantro, chopped jalapenos, 2 tablespoons of chicken seasoning, 2 tablespoons of total seasoning, 1 tablespoon of black pepper, 1 tablespoon of paprika, and 1 teaspoon of cayenne pepper to the bowl.

Pour in 1/2 cup of olive oil, the juice of 1 lemon, the juice of 2 limes, and 24 ounces of beer. Mix everything together.

Divide the marinade into two Ziploc bags, one for chicken and one for steak.

Cut the chicken breast in half and place it in one bag, then add the steak to the other bag. Seal the bags, removing air, and ensure the meat is fully coated with the marinade.

Let the chicken and steak marinate for at least 1 hour in the refrigerator, preferably overnight.

Prepare the molcajete on high heat and get the salsa ready by roasting 6 tomatillos, 4 chili serranos, and 1/4 onion.

Transfer the roasted ingredients to a blender, add a bunch of cilantro, 2 whole garlic cloves, salt, and 1/2 cup of water, then blend until smooth. Set the salsa aside.

Season the shrimp with the same seasonings used for the marinade, ensuring they are well coated.

Prepare the nopales by cleaning them and making little slits at the ends. Pat them dry and set aside with the sausages, which should be cut.

Heat the grill to medium-high heat and oil the grill with a napkin dipped in oil.

Cook the nopales, jalapenos, and barbecue onions on the grill, sprinkling the nopales with salt. Cook until the nopales turn a dark green color, flipping them as needed.

Remove the nopales from the grill once cooked and repeat with any remaining nopales.

Cook the chicken on the grill for 5-6 minutes on each side, flipping halfway through. Check for doneness before removing and cover with foil to rest for 5 minutes.

Cook the steak and sausages on the grill, flipping as needed until done.

Grill the queso panela until slightly charred, then cook the shrimp for a few minutes on each side until cooked through.

Once all meats are cooked, cut the steak and chicken into small strips.

Assemble the molcajete by layering queso oaxaca, salsa, nopales, chicken, steak, sausages, and shrimp in the hot molcajete.

Serve with corn or flour tortillas.

Cooking Techniques

Equipment Needed

Spice Level: