This dish is served with fresh salsa verde, shrimp, beef and chicken.
A molcajete dinner with shrimp, beef and chicken is a sizzling Mexican dish served in a traditional stone mortar. It features a mix of marinated shrimp, tender beef and juicy chicken cooked together with jalapenol peppers (or sub with bell peppers) onions, and spices. Topped with fresh salsa and cheese, it’s a flavorful, communal dish perfect for sharing, often accompanied by warm tortillas and guacamole.
Molcajete Dinner
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Category
Meat
Cuisine
Mexican
Servings
4
Ingredients
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5-7 Tomatillos
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2 garlic cloves
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1 medium white onion
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1 whole fresh jalapeno
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½ bunch cilantro
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Salt
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1 ½ lbs flap steak or your choice of steak
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2 chicken breasts, sliced in half
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1 lb. raw shrimp
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2 oranges, juiced
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2 limes, juiced
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¼ cup olive oil
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2 garlic cloves, minced
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1 ½ teaspoons salt
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1 ½ teaspoons black pepper
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1 ½ teaspoons garlic powder
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1 ½ teaspoons onion powder
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½ teaspoon chili powder
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½ teaspoon oregano
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½ teaspoon cumin powder
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½ onion, sliced
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1 whole jalapeno, sliced in half
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4 full green onions
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½ cup queso Cotija, cut into cubes
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Fresh corn tortillas, served warm
Salsa Verde
Meat and seafood
Meat Marinade
Other ingredients
Directions
Salsa Verde
Remove the husks from the tomatillos and wash in warm water to remove the sticky film.
Cut onion in quarters.
Place tomatillos, garlic, onion and jalapeno in a cast iron skillet over medium-high heat.
Cook all the vegetables until they are well charred, then remove from pan and allow to cool. Some pieces will cook faster than others (like the garlic). Remove as soon as they are charred.
Coarsely chop all vegetables and add to blender. Add a generous pinch of salt and pulse to create a smooth salsa but still has some small chunks.
Add finely chopped cilantro and mix into the salsa.
Meat Marinade
Mix all the marinade ingredients together. In two separate glass bowls or ziploc bags, add steak to one and chicken to the other. Now add ½ cup marinade to each bowl. Mix to make sure all the meat is covered with the marinade. Set aside in the refrigerator at least four hours.
Shrimp
Put shrimp into a bowl and lightly season with salt and pepper.
Cooking
Heat a large grilling pan or cast iron pan on your stove and heat on medium high. Place the marinated beef and chicken to the hot pan and cook between four to six minutes per side. When cooked through, remove meat to a plate and cover to keep warm.
Add your shrimp, jalapeno and green onions to the hot pan and cook the shrimp about 1 minute per side. It should turn pink when finished cooking. Make sure jalapeno and green onions have grill marks and then remove.
To Serve
While your shrimp is cooking, start to warm your molcajete. Over a burner, heat your molcajete upside down.
Using hot pads turn your hot molcajete onto a heat safe plate. Add the cut up Cotija cheese and about 1 cup of your prepared salsa verde to cover the cheese. The verde should sizzle from the heat of the molcajete.
Slice your meat and add it to the hot dish. Layer the shrimp, onions and jalapeno and pour over additional salsa over the top.
Serve with warm tortillas and a side of rice and beans.
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