Molcajete Recipe
Molcajete Recipe
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Molcajete Recipe
This authentic molcajete recipe brings the traditional flavors of Mexico to your kitchen. A rich and vibrant dish, it features tender meats, roasted vegetables, and a spicy, savory salsa, all served in a stone molcajete (mortar and pestle). Perfect for special occasions or a hearty meal, this recipe will transport your taste buds straight to Mexico. Follow this step by step guide to create a sizzling and flavorful molcajete that everyone will love.
Description
Molcajete recipe is an iconic Mexican dish that gets its name from the traditional stone mortar and pestle used to prepare it. This dish features a variety of ingredients like marinated meats, grilled vegetables, salsa, and cheese, all combined to create an incredibly flavorful meal. The word “molcajete” refers not only to the tool but also to the dish that is served within it, which is cooked and served sizzling hot, making it a visual and culinary delight.
This molcajete recipe is perfect for a family dinner, a gathering with friends, or even for a special date night. The preparation process involves marinating the meat of your choice (commonly beef, chicken, or pork) in a mixture of lime juice, garlic, chili, and other spices. The salsa, made from roasted tomatoes, onions, and chilies, provides a smoky and tangy kick that pairs beautifully with the grilled vegetables and meat.
When you serve the Molcajete recipe , the sizzling stone bowl adds to the fun, creating an aromatic and engaging presentation. It’s a meal that doesn’t just taste amazing but also becomes the centerpiece of your dining experience. If you want to take this recipe up a notch, feel free to add some cheese on top and let it melt into the hot molcajete.
This Molcajete recipe is commonly served with warm tortillas, rice, beans, and fresh guacamole. The combination of textures and flavors tender meats, smoky salsa, and crispy vegetables is what makes molcajete a true delight for the senses. Whether you’re new to Mexican cuisine or a seasoned pro, this recipe will have you coming back for more.
Ingredients
- 1 lb beef skirt steak (or chicken/pork, as desired)
- 4 roma tomatoes, roasted
- 2 fresh jalapeños, roasted
- 1 medium onion, roasted
- 3 cloves garlic, roasted
- 1/4 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp soy sauce (optional for extra umami)
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp queso fresco or cotija cheese (optional)
- 1 tbsp butter (for cooking)
- 1-2 cups of fresh guacamole (for serving)
- 8 small corn tortillas
- 1 lime, cut into wedges
Instructions
- Marinate the Meat:
In a bowl, combine the lime juice, soy sauce (if using), cumin, olive oil, chopped cilantro, salt, and pepper. Slice your beef skirt steak (or chicken/pork) into strips or bite sized pieces, then toss the meat in the marinade. Let it sit for at least 30 minutes, but for best results, marinate for 2-3 hours in the refrigerator. - Roast the Vegetables:
On a grill or stovetop grill pan, roast the tomatoes, jalapeños, onion, and garlic until they have a charred, smoky exterior. Remove them from the heat and let them cool slightly. Peel the skin off the garlic and tomatoes, and chop them along with the jalapeños and onion. - Prepare the Salsa:
In a blender or food processor, combine the roasted vegetables with fresh cilantro and a pinch of salt. Blend until you achieve a smooth salsa. You can adjust the heat level by adding more or fewer jalapeños. - Cook the Meat:
Heat a large skillet or cast iron pan over medium high heat. Add the butter and let it melt. Add the marinated meat and cook it for 5-7 minutes, or until it reaches your desired level of doneness. - Assemble the Molcajete:
If you have a molcajete (stone mortar and pestle), heat it on the stovetop until it’s sizzling hot. Alternatively, you can use a cast-iron skillet for the same effect. Place the cooked meat in the molcajete, then pour the roasted salsa over the top. Sprinkle the cheese over the salsa and let it melt. - Serve:
Immediately serve the molcajete hot, with warm tortillas on the side. Garnish with lime wedges, fresh cilantro, and a side of guacamole.
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Molcajete Recipe
Ingredients
- 1 lb beef skirt steak or chicken/pork, as desired
- 4 roma tomatoes roasted
- 2 fresh jalapeños roasted
- 1 medium onion roasted
- 3 cloves garlic roasted
- 1/4 cup fresh cilantro chopped
- 1/4 cup lime juice
- 2 tbsp olive oil
- 1 tbsp soy sauce optional for extra umami
- 1/2 tsp ground cumin
- Salt and pepper to taste
- 2 tbsp queso fresco or cotija cheese optional
- 1 tbsp butter for cooking
- 1-2 cups of fresh guacamole for serving
- 8 small corn tortillas
- 1 lime cut into wedges
Instructions
- Marinate the Meat:
- In a bowl, combine the lime juice, soy sauce (if using), cumin, olive oil, chopped cilantro, salt, and pepper. Slice your beef skirt steak (or chicken/pork) into strips or bite sized pieces, then toss the meat in the marinade. Let it sit for at least 30 minutes, but for best results, marinate for 2-3 hours in the refrigerator.
- Roast the Vegetables:
- On a grill or stovetop grill pan, roast the tomatoes, jalapeños, onion, and garlic until they have a charred, smoky exterior. Remove them from the heat and let them cool slightly. Peel the skin off the garlic and tomatoes, and chop them along with the jalapeños and onion.
- Prepare the Salsa:
- In a blender or food processor, combine the roasted vegetables with fresh cilantro and a pinch of salt. Blend until you achieve a smooth salsa. You can adjust the heat level by adding more or fewer jalapeños.
- Cook the Meat:
- Heat a large skillet or cast-iron pan over medium-high heat. Add the butter and let it melt. Add the marinated meat and cook it for 5-7 minutes, or until it reaches your desired level of doneness.
- Assemble the Molcajete:
- If you have a molcajete (stone mortar and pestle), heat it on the stovetop until it’s sizzling hot. Alternatively, you can use a cast iron skillet for the same effect. Place the cooked meat in the molcajete, then pour the roasted salsa over the top. Sprinkle the cheese over the salsa and let it melt.
- Serve:
- Immediately serve the molcajete hot, with warm tortillas on the side. Garnish with lime wedges, fresh cilantro, and a side of guacamole.
Notes
- Molcajete Alternative: If you don’t have a molcajete, a cast iron skillet or any heat safe dish can work as a substitute.
- Vegetarian Option: For a vegetarian molcajete, swap the meat for grilled mushrooms or a mix of grilled vegetables like zucchini, bell peppers, and eggplant.
- Salsa Variations: You can make a spicier salsa by adding more jalapeños or swapping them out for serrano peppers.
- Cheese: You can also try other cheeses like Oaxaca or asadero for a different flavor profile.
