Alicia's Molcajete Recipe

Make marinade

In a bowl whisk together 2 tablespoons olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, 1 tsp kosher salt, black pepper and chipotle (if using).

Divide marinade: place chicken, beef and shrimp in separate shallow dishes. Pour 1/3 of the marinade over the chicken, 1/3 over the beef and 1/3 over the shrimp. Toss to coat. Cover and refrigerate for 20–30 minutes (up to 2 hours for deeper flavor).

Preheat broiler or grill to high. Toss tomatillos and 1 tablespoon vegetable oil with a pinch of salt on a rimmed sheet pan.

Roast or char tomatillos and Poblano halves (cut side down for Poblanos) until blackened in spots and soft, about 8–12 minutes under broiler or 10–15 minutes on grill. Remove Poblanos and place in a bowl; cover with plastic wrap or a lid to steam (makes peeling easier).

When cool enough to handle, peel Poblanos and remove stems/seeds. Transfer roasted tomatillos and Poblanos to a blender. Add 1/2 cup of the stock and blend until mostly smooth but slightly textured. Taste and season with 1/2 tsp kosher salt if needed. Set sauce aside.

Heat a heavy skillet or grill pan (or an outdoor grill) over high heat until very hot. Brush Panela cheese slices lightly with remaining olive oil to prevent sticking.

Sear the beef: place steak on hot grill or pan and cook 3–4 minutes per side for medium-rare (adjust to thickness), then rest 5 minutes and slice thinly across the grain. Sprinkle with a pinch of salt after resting.

Sear the chicken: on the same hot surface cook marinated chicken 4–6 minutes per side until internal temperature reaches 165°F (74°C). Rest 5 minutes and slice into strips.

Cook the shrimp: sauté or grill shrimp 1–2 minutes per side until pink and opaque. Remove and keep warm.

Grill the Panela cheese: place slices on the hot surface and cook 1–2 minutes per side until grill marks appear and cheese is warmed and slightly softened but holds shape. Transfer to a plate.

In a large skillet over medium-high heat add 1 tablespoon butter. Add sliced onion, halved mushrooms, and scallions. Cook, stirring occasionally, until softened and edges begin to brown, about 6–8 minutes. Season with remaining 1/2 teaspoon kosher salt and a pinch of pepper.

Add the drained artichoke hearts to the pan and sauté 2–3 minutes until heated through and slightly caramelized at the edges. Turn off heat and keep the vegetables warm.

If using a real molcajete (stone bowl) heat it carefully: place the empty molcajete on low flame or in a preheated 250°F (120°C) oven for 8–10 minutes to warm (this helps keep everything sizzling). If you do not have a molcajete, use a cast-iron skillet or other heat-safe serving dish warmed in the oven.

Spoon about 1 to 1 1/4 cups of the roasted tomatillo sauce into the warmed molcajete (or hot skillet). Add the sautéed onion-mushroom-artichoke mixture into the sauce, nestling them so they pick up heat.

Arrange sliced beef, chicken strips, shrimp and grilled Panela cheese on top of the vegetables and sauce in the molcajete. Tuck sliced avocado around the edges and garnish with chopped cilantro and scallion tops.

Pour the remaining 1/2 cup stock around the edges to create a sizzling pool; if serving on a portable burner, place the molcajete on it and ignite low flame to maintain sizzle. Serve immediately with lime wedges, warm tortillas, crema and pickled jalapeños on the side.