Molcajete Mixto

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

  HERDEZ^® Salsa Verde

• 1/4 bunch

  cilantro

• 1

  lime, quartered

• 1 package

  small tortillas

Print Recipe

 

Directions:

1. Using oven mitts, heat molcajete over grill or stove. 

2. 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. 

3. Add nopales on one side or cook in a separate pan for five minutes (turn over after 2-3 minutes).

4. Add jalapeños, turning every two minutes to soften. 

5. Sprinkle salt and pepper over meats. 

6. Add chorizo and shrimp and cook thoroughly.  

7. Add green onions and rotate to cook on all sides, about two minutes. 

8. While meat cooks, slice tomatoes, avocado and cheese into ½-inch wedges.  

9. Using oven mitts, pour half of HERDEZ^® Salsa Verde into heated molcajete.  

10. Remove meats and slice in long, thin strips.  

11. Place beef, chicken, shrimp, nopales and cheese around inside edge of bowl. 

12. Add chorizo to center of bowl. 

13. Place tomatoes, green onions, avocados and jalapeños around chorizo. 

14. Pour remaining HERDEZ^® Salsa Verde over ingredients.  

15. Place cilantro over nopales and limes on top, to be squeezed when served.  

16. Use small tortillas to serve.