5-Step Mexican Molcajete Recipe
This fiery dish combines grilled meats and seafood with vibrant vegetables, all served in a traditional volcanic stone bowl. The molcajete recipe blends tender beef, succulent chicken, and plump shrimp with an array of colorful produce, accompanied by a flavorful, smoky salsa that enhances the overall taste experience. Ideal for experiencing genuine Mexican cuisine, this dish is simple to prepare and packed with rich, vibrant flavors!
Ingredients
For the Marinade
- ¼ cup Olive oil
- 2 tablespoons Fresh lime juice
- 2 tablespoons Fresh orange juice
- 2 Garlic cloves minced
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- ½ teaspoon Black pepper
For the Proteins
- 1 lb Flank steak or skirt steak
- 1 lb Boneless chicken breast
- ½ lb Medium shrimp Peeled and deveined
For the Vegetables
- 2 Large poblano peppers Halved and seeded
- 2 Zucchini Sliced lengthwise
- 4 Green onions trimmed
- 1 cup Panela cheese Thickly sliced
For the Molcajete Salsa
- 8 Medium tomatillos Husked and rinsed
- 1 White onion quartered
- 2 Garlic cloves
- 2 Dried guajillo chilies Seeds removed
- 1 jalapeño roasted
- ¼ cup Fresh cilantro
- 1 teaspoon Salt Adjust to taste
Instructions
- Prepare the Marinade: Combine the olive oil, lime and orange juices, crushed garlic, and spices (cumin, chili powder, paprika, salt, and pepper) in a mid-sized mixing bowl. Blend these ingredients thoroughly with a whisk until they form a uniform mixture. Marinate the proteins: Divide the marinade into three portions. Coat the steak, chicken, and shrimp separately. Use ziplock bags or shallow bowls, ensuring all pieces are evenly coated. Place the mixture in the refrigerator, covered, for a minimum of 30 minutes. To enhance the intensity of the flavor, you can leave it to chill for as long as 4 hours.
- Heat the Molcajete: Preheat the oven or grill: Place the molcajete upside down on a baking tray in a 500°F oven or directly on a grill. Heat for at least 1 hour. Safety Tip: Use heat-resistant gloves to handle the molcajete, as it retains heat for a long time.
- Prepare the Salsa: Roast vegetables: Place tomatillos, onion, and garlic on a baking sheet. Cook in a preheated oven at 375°F for approximately 20 minutes. The dish is ready when the exterior becomes dark and crispy. Soften chilies: Soak guajillo peppers in hot water for approximately 10 minutes to make them tender. Blend ingredients: Add roasted vegetables, softened chilies, roasted jalapeño, cilantro, and salt to a blender. Blend until smooth. Adjust with water for desired consistency. Simmer salsa: Pour the blended salsa into a saucepan. Allow the mixture to gently cook over low heat for approximately 15 to 20 minutes, enhancing the depth and richness of the flavors.
- Grill the Proteins and Vegetables: Preheat the grill: Prepare the barbecue by setting it to a moderately high temperature. Cook steak: Grill steak for 6-8 minutes per side for medium-rare or adjust based on preference. Let the meat rest for about 10 minutes before slicing. Cook chicken: Grill chicken until the internal temperature reaches 165°F. Cook shrimp: Grill shrimp for 2-3 minutes per side until pink and opaque. Grill vegetables: Grill poblanos, zucchini, and green onions for 3-4 minutes per side. Cook panela cheese on a hot grill, allowing each side to sear for approximately 60 seconds.
- Assemble the Molcajete: Add salsa base: Carefully remove the hot molcajete from the oven or grill. Spread a thick coating of prepared salsa across the base. Layer ingredients: Place the cooked meats - including sliced beef, poultry, and crustaceans - along with roasted produce and soft Mexican cheese into the stone mortar. Top and garnish: Top the dish with an extra helping of salsa, then embellish with sprigs of fresh cilantro and slices of lime for garnish. Serve immediately.
Notes
- Calories per serving: 420 kcal (408 grams)
- Difficulty: Medium
- Dietary Tags: Gluten-Free, High-Protein
- Nutritional Info per serving: 18g fat, 12g carbs, 35g protein, 420 mg sodium
