Name: Alas de Fridas Molcajete Del Mar Recipe
Cook time: 1 h
Total time: 1 h
Yield: 2 servings
Cuisine: Mexican
Ingredients: 8 oz Haddock fillets; 8 oz Shrimp (peeled and deveined); 8 oz Scallops; 8 oz Lobster claws; 1 bunch Grilled scallions; 1 whole Banana pepper; 1 cup Grilled cactus (nopales); 8 oz Queso fresco; 1 cup White rice; 1 cup Black beans; 4 whole Blue corn tortillas; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Garlic powder; 2 tbs Lemon juice

A popular Mexican spirit made from the blue agave plant.

Tequila

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A fine mixture of grill haddock, grill shrimp, scallops and lobster clamps. All this inside a hot molcajete with melted queso fresco, grilled scallions, banana pepper & grilled cactus. Served with a side of white rice, black beans & blue corn tortillas. This meal is enough for two!

In a bowl, combine the olive oil, salt, black pepper, garlic powder, and lemon juice. Add the haddock, shrimp, scallops, and lobster claws to the marinade. Toss to coat. Cover and refrigerate for at least 30 minutes.

Marinate the Seafood

While the seafood is marinating, grill the scallions, banana pepper, and cactus until they have grill marks and are tender. Set aside.

Prepare Vegetables

Preheat the grill over medium-high heat. Remove the seafood from the marinade and grill each type separately for about 3-4 minutes per side, or until cooked through and opaque. Remove from the grill and set aside.

Grill the Seafood

In a hot molcajete or a suitable stone bowl, layer the grilled seafood, grilled scallions, banana pepper, and cactus. Top with crumbled queso fresco and allow it to melt slightly from the heat of the seafood.

Assemble the Molcajete

While the seafood is cooking, heat the white rice and black beans separately in a small pot until warmed through.

Prepare the Sides

Serve the Molcajete Del Mar hot with a side of white rice, black beans, and blue corn tortillas.

Serve

Haddock fillets

Shrimp (peeled and deveined)

Scallops

Lobster claws

Grilled scallions

Banana pepper

Grilled cactus (nopales)

Queso fresco

White rice

Black beans

Blue corn tortillas

Olive oil

Salt

Black pepper

Garlic powder

Lemon juice

Molcajete Del Mar

Choose two fillings: veggies, chicken, steak or shrimp. Nicely marinated strips, grilled with fresh bell pepper and onions, topped with queso fresco. Served with rice, black refried beans, lettuce topped with sour cream and blue corn or flour tortillas

Fajitas Mixtas

Chimichanga filled with cheese and delicious birria beef. Served with rice and beans, topped with cheese dip and birria broth on the side

Birria Chimichanga

Fajitas Texanas is a popular Mexican dish featuring marinated and grilled meats, typically served with sautéed vegetables and warm tortillas. This version includes a combination of chicken, steak, and shrimp, along with colorful bell peppers and onions, providing a flavorful and vibrant meal option. Here's how to make it at home.

Fajitas Texanas

Mojito

Vodka, Malibu Coconut Rum, orange juice, pineapple juice

Bikini-tini

Blue Hawaiian

Make Molcajete Del Mar Recipe in just 1h . A fine mixture of grill haddock, grill shrimp, scallops and lobster clamps. All this inside a hot molcajete with melted queso fresco, grilled scallions, banana pepper & grilled cactus. Served with a side of white rice, black beans & blue corn tortillas. This meal is enough for two!

Molcajete Del Mar Recipe

Ingredients

Seafood

Vegetables

Dairy

Sides

Seasoning

Method

Preparation

Marinate the Seafood

Prepare Vegetables

Cooking

Grill the Seafood

Assemble the Molcajete

Serving

Prepare the Sides

Serve

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