10 ounces Mexican sausage, chorizo or longaniza, casing on, sliced in half
½ pound medium raw shrimp, peeled- tail on, rinsed
½ pound seasoned skirt steak (or fajita style meat), sliced in strips
5 ounces queso fresco, cut in large slices
1 cup green or red salsa, warmed
Warm corn tortillas to serve with
Steps
Preheat oven to 250° F. Place a large molcajete on a baking sheet. Place in oven to keep warm.
Heat large comal or skillet over low-medium heat. Make a few slits on cactus paddles and place on skillet. Place green onions next to cactus paddles and cook until tender and a bit roasted, turning frequently with tongs. Set aside.
Heat a large sauté pan over medium heat. Place longaniza (sausage or chorizo) on hot pan, turning frequently with tongs. Do not break casing. When longaniza renders its fat, place shrimp next to longaniza and fry until fully cooked. Remove from heat. Continue cooking longaniza for 5 minutes or until completely cooked. Remove from heat and set aside.
Cook skirt steak (or fajita meat) until desired doneness. Set aside.
Carefully remove hot molcajete from oven with oven mitts. Arrange cactus paddles over the edge of the molcajete, place cheese slices, longaniza, shrimp, steak and onions in molcajete. Pour over warm salsa in molcajete. Serve with warm corn tortillas.
