My Ideal Dinner For Two MOLCAJETE MIXTO with Juicy and Tender CHICKEN, STEAK & SHRIMP | Surf & Turf

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.

Squeeze the juice of 2 oranges into a bowl.

Squeeze the juice of 2 limes into the bowl.

Add 1/4 cup of olive oil to the bowl.

Add 2 minced garlic cloves, 1.5 teaspoons of salt, 1.5 teaspoons of black pepper, 1.5 teaspoons of garlic powder, 1/2 teaspoon of onion powder, 1/2 teaspoon of New Mexico chili powder, 1/2 teaspoon of ground cumin, and 1/2 teaspoon of oregano to the bowl and mix well.

Taste the marinade and adjust salt if necessary.

Slice 1 chicken breast in half and add half of the marinade (about 1/2 cup) to it.

Add half of a jalapeno and 1/4 onion to the chicken and mix to coat.

Repeat the same with 1.5 flap steak, adding the other half of the marinade, half a jalapeno, and 1/4 onion.

Cover and refrigerate the marinated chicken and steak for at least 4 hours.

Remove the marinated chicken and steak from the refrigerator and allow them to come to room temperature.

Season 1 pound of cleaned shrimp with salt and black pepper.

Heat the molcajete on medium heat.

In a saucepan, add 3 Roma tomatoes, 2 jalapenos, 10 Chile de Arbol, and 1/4 small white onion, cover with water, and bring to a boil on medium-high heat.

Once boiling, transfer everything to a blender, add 1 garlic clove, 1/2 teaspoon of oregano, and salt to taste, along with 1/2 cup of water, and blend until smooth.

Set the salsa aside.

In a skillet on medium-high heat, add the marinated steak and cook for 4-6 minutes per side, flipping halfway through.

Remove the cooked steak from the skillet and cover it in a baking dish.

Cook the marinated chicken in the same skillet for 4 minutes per side, then remove from heat.

Add a little oil to the skillet and cook the shrimp for about 1 minute per side until fully cooked, then remove and set aside with the steak and chicken.

Add more oil to the skillet and cook the cactus with salt and jalapenos until softened, about 3 minutes, then remove from heat.

Add savoyitas (barbecue onions) and chorizo or sausage to the skillet and cook until done.

Turn off the stove and carefully add queso Cotija to the heated molcajete.

Layer the cooked meats, cactus, and salsa in the molcajete, being creative with the arrangement.

Serve with rice, beans, and flour tortillas.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens