Molcajete Delight Recipe

Make the marinade

In a medium bowl whisk together lime juice (4 tbs), 2 tbs olive oil, minced garlic, chipotle in adobo, cumin, smoked paprika, oregano, 1 tsp kosher salt and 1/2 tsp black pepper until combined.

Marinate steak and chicken

Place the sliced top sirloin and the sliced chicken breast in separate shallow dishes. Divide the marinade roughly in half; pour half over the steak and half over the chicken. Toss to coat, cover and refrigerate 20–30 minutes (or up to 2 hours) to absorb flavors.

Season shrimp and chorizo

Toss the peeled shrimp with 1 tbs lime juice, 1 tbs olive oil, 1/2 tsp kosher salt, 1/4 tsp black pepper and a pinch of red pepper flakes. Crumble the chorizo into a bowl; no marinade needed for the chorizo as it releases flavor when cooked.

Cook the chorizo

Heat a large heavy skillet over medium heat. Add the crumbled chorizo and cook, stirring, 6–8 minutes until browned and fully cooked. Use a slotted spoon to transfer chorizo to a plate lined with paper towel, leaving rendered fat in the pan.

Sear steak (carne asada)

Increase heat to medium-high and add 1 tbs vegetable oil to the skillet with chorizo fat. Remove excess marinade from the steak and sear the slices in a single layer 1–2 minutes per side for medium-rare to medium (adjust time for thickness). Transfer steak to a cutting board and loosely tent with foil to rest 5 minutes, then slice thinly if not already.

Cook chicken

In the same skillet (add another 1 tbs oil if needed), sear the marinated chicken slices over medium-high heat 3–4 minutes per side until cooked through and juices run clear (internal temp 165°F/74°C). Transfer to the cutting board and slice into bite-sized pieces.

Cook shrimp

Wipe skillet, then heat over medium-high with 1 tsp butter and a bit of oil. Add seasoned shrimp in a single layer and cook 1–2 minutes per side until pink and opaque. Remove shrimp and set aside.

Warm carnitas

If your carnitas are precooked and refrigerated, warm them in the skillet 2–3 minutes with a splash of lime juice until heated through and slightly crisped at the edges. Season with remaining 1 tsp kosher salt to taste.

While proteins rest, combine diced roma tomatoes, chopped cilantro, diced jalapeño, remaining 1 tbs olive oil, a pinch of salt and a squeeze of lime in a bowl to make a fresh pico-style salsa.

Toss sliced onion and bell pepper in a hot dry skillet for 2–3 minutes to soften slightly but retain crunch, or briefly char them on a grill for more flavor. Set aside.

Warm the tortillas wrapped in foil in a 350°F (175°C) oven for 8–10 minutes or warm individually on a dry skillet 20–30 seconds per side.

If you have a molcajete (volcanic stone mortar) warm it slightly by rinsing with hot water and drying — this helps keep food warm. Place it on a heatproof trivet or plate.

Layer the proteins inside the molcajete: start with a bed of carnitas, arrange sliced steak and chicken on top, tuck shrimp around the sides and finish by sprinkling the cooked chorizo over everything.

Add the charred onion and bell pepper around the proteins, spoon the pico-style salsa over one side and place guacamole and crema in small scoops around. Sprinkle crumbled cotija and chopped cilantro over the top. Drizzle 1 tsp olive oil and squeeze extra lime wedges over before serving.

Serve immediately with warm tortillas on the side, extra lime wedges, and pickled red onions if desired. Encourage diners to scoop a mix of proteins, salsa, crema and cotija onto tortillas.

All components are scaled to serve two. Cooking can be done in stages and kept warm in a low oven (200°F/95°C) for up to 30 minutes. Ensure shrimp and chicken are cooked to safe temperatures. Adjust chile heat with more or less chipotle/jalapeño.