Authentic Molcajete Recipe
Authentic Molcajete Recipe
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Authentic Molcajete Recipe
Discover the authentic flavors of Mexico with this traditional Authentic Molcajete recipe. This sizzling dish combines perfectly grilled meats, roasted vegetables, and a rich, spicy sauce made in a molcajete, the iconic Mexican stone mortar and pestle. Perfect for a hearty, flavorful meal.
Description
The Authentic Molcajete Recipe is a classic Mexican dish that celebrates bold flavors and rustic presentation. A molcajete is a traditional mortar and pestle made from volcanic stone, used in Mexican cooking for grinding and blending ingredients. In this recipe, the molcajete serves not only as a tool but also as a serving vessel, keeping the food warm and enhancing the dish’s aesthetic appeal. This Authentic Molcajete Recipe combines marinated grilled meats like chicken, beef, and shrimp with roasted vegetables and a vibrant tomato chile sauce.
Whether you’re hosting a dinner party or simply exploring Authentic Molcajete Recipe cuisine, this Molcajete recipe will become a favorite. The preparation involves marinating and grilling, roasting ingredients to bring out their natural flavors, and crafting a sauce that ties everything together. This recipe offers detailed step by step instructions, ensuring your dish rivals the ones served in the heart of Mexico.
Discover the ultimate molcajete recipe, packed with authentic Mexican flavors. Learn how to create this sizzling, stone bowl masterpiece featuring grilled meats, fresh veggies, and zesty sauces.
Ingredients
For the Marinade:
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
For the Proteins:
- 1 chicken breast, sliced into strips
- 1/2 pound skirt steak, sliced into strips
- 1/2 pound shrimp, peeled and deveined
For the Vegetables:
- 2 medium tomatoes
- 1 large onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 zucchini, sliced
For the Sauce:
- 3 medium tomatoes, roasted
- 2 garlic cloves, roasted
- 2 dried guajillo chiles, soaked and softened
- 1/4 cup chicken broth
- Salt to taste
Additional Ingredients:
- Fresh cilantro for garnish
- Lime wedges for serving
- Warm tortillas
Instructions
1.Prepare the Marinade: In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Add the chicken, beef, and shrimp to the marinade, ensuring all pieces are well coated. Cover and refrigerate for 20 minutes.
2.Roast the Vegetables: Preheat the grill or oven to 400°F (200°C). Place the tomatoes, onion, and bell peppers on a baking sheet. Roast for 15-20 minutes or until slightly charred.
3.Make the Sauce: In a blender, combine the roasted tomatoes, garlic, softened guajillo chiles, and chicken broth. Blend until smooth. Season the sauce with salt and adjust the consistency with more broth if needed.
4.Grill the Proteins: Heat a grill pan or outdoor grill over medium high heat. Cook the marinated chicken, beef, and shrimp until fully cooked, about 4-5 minutes per side for the chicken and beef, and 2-3 minutes per side for the shrimp.
5.Assemble the Molcajete: Heat the molcajete in the oven at 350°F (175°C) for 10 minutes. Carefully remove the hot molcajete and pour the prepared sauce into it. Arrange the grilled proteins and roasted vegetables on top. Garnish with fresh cilantro and lime wedges. Serve with warm tortillas on the side.
Notes
- To make this dish vegetarian, substitute proteins with portobello mushrooms, tofu, or additional vegetables.
- Be cautious when handling a hot molcajete; use oven mitts to avoid burns.
- You can customize the heat level of the sauce by adding more chiles or a pinch of cayenne pepper.
Authentic Molcajete Recipe
Ingredients
- For the Marinade:
- 2 tablespoons olive oil
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- For the Proteins:
- 1 chicken breast sliced into strips
- 1/2 pound skirt steak sliced into strips
- 1/2 pound shrimp peeled and deveined
- For the Vegetables:
- 2 medium tomatoes
- 1 large onion sliced
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 zucchini sliced
- For the Sauce:
- 3 medium tomatoes roasted
- 2 garlic cloves roasted
- 2 dried guajillo chiles soaked and softened
- 1/4 cup chicken broth
- Salt to taste
- Additional Ingredients:
- Fresh cilantro for garnish
- Lime wedges for serving
- Warm tortillas
Instructions
- 1.Prepare the Marinade: In a large bowl, whisk together olive oil, garlic, cumin, smoked paprika, chili powder, lime juice, salt, and pepper. Add the chicken, beef, and shrimp to the marinade, ensuring all pieces are well coated. Cover and refrigerate for 20 minutes.
- 2.Roast the Vegetables: Preheat the grill or oven to 400°F (200°C). Place the tomatoes, onion, and bell peppers on a baking sheet. Roast for 15-20 minutes or until slightly charred.
- 3.Make the Sauce: In a blender, combine the roasted tomatoes, garlic, softened guajillo chiles, and chicken broth. Blend until smooth. Season the sauce with salt and adjust the consistency with more broth if needed.
- 4.Grill the Proteins: Heat a grill pan or outdoor grill over medium high heat. Cook the marinated chicken, beef, and shrimp until fully cooked, about 4-5 minutes per side for the chicken and beef, and 2-3 minutes per side for the shrimp.
- 5.Assemble the Molcajete: Heat the molcajete in the oven at 350°F (175°C) for 10 minutes. Carefully remove the hot molcajete and pour the prepared sauce into it. Arrange the grilled proteins and roasted vegetables on top. Garnish with fresh cilantro and lime wedges. Serve with warm tortillas on the side.
Notes
- To make this dish vegetarian, substitute proteins with portobello mushrooms, tofu, or additional vegetables.
- Be cautious when handling a hot molcajete; use oven mitts to avoid burns.
- You can customize the heat level of the sauce by adding more chiles or a pinch of cayenne pepper.
