Created by Chef Rudy, a chef in East Los Angeles, Molcajete Mixto combines classic ingredients, such as carne asada, chicken, chorizo and shrimp, and serves them up in a sizzling hot molcajete topped with HERDEZ® Salsa Verde.

Ingredients:
-
1
stone molcajete (mortar and pestle)
-
1/2
pound
boneless chicken breast
-
1/2
pound
thinly sliced carne asada (beef steak)
-
2
nopales (cactus leaves) or zucchini and yellow squash
-
2
jalapeño peppers
-
1/2
teaspoon
salt
-
1/2
teaspoon
pepper
-
4.5
ounce
chorizo (Mexican sausage)
-
5
large
shelled shrimp
-
2
green onions
-
1
large tomato
-
1
avocado
-
1/4
pound
queso fresco (Mexican cheese)
- 1 (16-ounce) jar
-
1/4
bunch
cilantro
-
1
lime, quartered
-
1
package
small tortillas
Directions:
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Using oven mitts, heat molcajete over grill or stove.
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In large skillet or grill, add chicken and cook for five minutes, add carne asada and cook an additional five minutes or until both are cooked thoroughly.
-
Add nopales on one side or cook in a separate pan for five minutes (turn over after 2-3 minutes).
-
Add jalapeños, turning every two minutes to soften.
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Sprinkle salt and pepper over meats.
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Add chorizo and shrimp and cook thoroughly.
-
Add green onions and rotate to cook on all sides, about two minutes.
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While meat cooks, slice tomatoes, avocado and cheese into ½-inch wedges.
-
Using oven mitts, pour half of HERDEZ® Salsa Verde into heated molcajete.
-
Remove meats and slice in long, thin strips.
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Place beef, chicken, shrimp, nopales and cheese around inside edge of bowl.
-
Add chorizo to center of bowl.
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Place tomatoes, green onions, avocados and jalapeños around chorizo.
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Pour remaining HERDEZ® Salsa Verde over ingredients.
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Place cilantro over nopales and limes on top, to be squeezed when served.
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Use small tortillas to serve.