Molcajete De Pollo And Asada

Marinate chicken thighs and flank steak with olive oil, lime juice, minced garlic, salt, and black pepper for at least 30 minutes.

Preheat a grill or skillet over medium-high heat.

Cook the chicken thighs for 6-8 minutes per side until fully cooked and internal temperature reaches 165°F.

Remove chicken from the grill and let it rest for 5 minutes before slicing.

Grill the flank steak for 4-5 minutes per side for medium-rare, or until desired doneness, then let it rest for 5 minutes.

Slice the flank steak against the grain into thin strips.

In a molcajete or mortar, combine pico de gallo, diced avocado, and chopped cilantro.

Add grilled chicken and steak slices to the molcajete, mixing gently to combine.

Warm corn tortillas on the grill or in a skillet until pliable.

Serve the molcajete mixture with warm tortillas on the side.

Garnish with additional queso fresco and lime wedges.

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