Proteins to Choose From: Figure about 3/4 lb per person
6-8 oz ribeye steak, flank steak or skirt steak
8 oz boneless chicken breast
8 large shrimp, peeled
6 0z chorizo, longaniza or yur favorite sausage
4 cloves of garlic minced in a garlic press
1 t salt
1 t ground cumin
1 t crushed black peppercorns (I place in a plastic bag and used a meat mallet to crush them.)
1 t oregano (Mexican preferred but not necessary)
1 t chile de arbol powder or your favorite pure chile powder
Juice of 1 lime
Juice of 1 Navel Orange
Salt to Taste
1/4 c olive oil
1 c Warm Salsa - I used Casa Martinex chipotle salsa or use mine! How much depends on the size of your molcajete.
1 large poblano
1 large onion
2 jalapenos
4 spring onions
2 ears corn, cut into serving sizes (optional)
Panela Cheese
Cilantro
Scallions
Lime Wedges
Tortillas
Categories
Main Course
Cuisine
Mexican
Steps
Prepare marinade by whisking ingredients together. Depending on your choices of protein, place each in a ziplock bag or bowl, including the peppers and onions, with a bit of marinade early in the day.
When ready to cook, preheat the oven to 425 with a cast iron skillet inside on the bottom rack. When preheated place the molcajete in the skillet and heat for 1 hour.
Heat your grill on high heat about 30 minutes before serving. Have your ingredients ready to go. Grill the peppers, onion and corn (if using) on a grill pan, turning to brown evenly. Place the poblano in a plastic bag to steam, then peel and cut into strips before serving. Keep chilies, onions and corn warm while cooking your protein.
Cook steak about 3 minutes per side or until it is medium rare. Chicken breast about 10 to 12 minutes. Sausage about 6 minutes turning from side to side until brown. Shrimp only about 3 minutes depending on size.
Assembly: Line molcajete bowl with slices of cheese. Pour in warmed salsa about halfway up the sides. Add peppers and onions in center of bowl reserving the jalapeno for the top. Top with the proteins and sprinkle with scallions and cilantro before serving with lime wedges on the side.
Reviews
Debra on 2025-04-27 (4 stars): You indicate to never put cold ingredients into a hot molcajete, but isn’t the cheese cold when you line it after heating it?
