Molcajete preparado (chicken, steak and shrimp with salsa)
Cooking Con Claudia · ♥ 6.1K likes · 130.5K views · 9 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 1½ tsp salt
- 2 whole oranges
- 2 whole limes
- ¼ cup olive oil
- 2 cloves garlic cloves
- 1½ tsp salt
- 1½ tsp black pepper
- 1½ tsp garlic powder
- 1½ tsp onion powder
- ½ tsp New Mexico chili powder
- ½ tsp ground cumin
- ½ tsp oregano
Juice the oranges and limes; add the olive oil, minced garlic, salt, black pepper, garlic powder, onion powder, New Mexico chili powder, cumin and oregano; mix and taste for salt.
Citrus marinade
- 1½ lb chicken breast
- 1½ lb flap steak
- ½ whole jalapeno
- ½ whole jalapeno
- onion
Halve the chicken breasts; add about half a cup of marinade each to the chicken and the steak, with half a jalapeno and onion to each; mix to coat and cover.
Marinate in the refrigerator at least four hours (here, overnight); bring to room temperature before cooking.
- salt
- black pepper
Heat the molcajete on a burner over medium heat.
- 3 whole Roma tomatoes
- 2 whole jalapenos
- 10 whole chile de arbol
- ¼ whole small white onion
- water
For the salsa, cover the tomatoes, jalapenos, chiles de arbol and onion with water in a saucepan and bring to a boil over medium-high heat.
- 1 cloves garlic clove
- ½ tsp oregano
- ½ cup water
Transfer to a blender cup with the garlic, oregano, salt and half a cup of water; blend until smooth.
Cook the steak in a skillet over medium-high heat, 4 to 6 minutes per side; rest it covered in a baking dish.
Cooking the steak, chicken and shrimp
- cactus
- jalapenos
- cebollitas
- sausage
With more oil, cook the salted cactus and the jalapenos until softened, about 3 minutes; then cook the cebollitas and the sausage.
Cactus, onions and sausage
- queso cotija
Turn off the stove; put queso cotija and the salsa into the hot molcajete, then the meats, shrimp, jalapenos, sausage and onions, cutting some meat to take more salsa.
Assembling the hot molcajete