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Molcajete
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| Ingredients | |
| 1/2 pound | thinly sliced carne asada, (beef steak) |
| 1/2 pound | boneless chicken breast |
| 5 | large, shelled shrimp |
| 4 1/2 ounces | chorizo, (Mexican sausage) |
| 2 nopales (cactus leaves) or zucchini and yellow squash - optional | |
| 2 | jalapeno peppers |
| 1/4 bunch | cilantro |
| 2 | green onions |
| 1 large | tomato |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1 | lime, quartered |
| 1 | avocado |
| 1/4 pound | queso fresco, (Mexican cheese) |
| 1 (16 ounce) jar | Salsa Verde |
| 1 (8 ounce) package | small tortillas |
Stone molcajete (mortar and pestle)
Directions
Using oven mitts, heat the molcajete over the grill or stove.*
Grill carne asada for five minutes.
Add and grill chicken, nopales on one side for five minutes, turn over. Also, add jalapenos turning every two minutes to soften.
Sprinkle salt and pepper over meats. Add and grill chorizo and shrimp. Add green onions and rotate to cook on all sides, about two minutes.
While meat cooks, slice the tomatoes, avocado and cheese into 1/2 inch wedges.
Using oven mitts, pour half of the salsa into the heated molcajete.
Remove the meats and slice in long, thin strips.
Place the beef, chicken, shrimp, nopales, and cheese around the inside edge of the bowl. Add the chorizo to the center of the bowl. Add the tomatoes, green onions, avocados and jalapenos around the chorizo. Pour remaining salsa over ingredients.
Place the cilantro over the nopales. Place limes on top, to be squeezed when served.
Use small tortillas to serve.
*** TIP ***
Sometimes when I'm pressed for time I grill all the meats & add it to a large pot with the other ingredients & simmer like a stew. Then serve in heated molcajetes & top with the lime & remaining salsa. Recipe still turns out great & this method greatly reduces prep time.
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