Molcajete Recipe

Make a split marinade

In a large bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 minced garlic cloves, 1/2 tsp cumin, 1/2 tsp oregano, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve half of this marinade for the steak and chicken. In a separate small bowl mix the remaining 2 tbs olive oil, 1 tbs chipotle paste, 1 tbs lime juice, 2 minced garlic cloves, 1/2 tsp kosher salt and 1/4 tsp black pepper for the shrimp and to baste the chorizo.

Prepare the proteins

Cut steak across the grain into 1/2-inch strips or 1-inch pieces. Slice chicken into similar bite-sized strips. Toss steak and chicken in the savory citrus marinade. For shrimp, pat dry and toss in the chipotle-lime marinade. Crumble or slice the chorizo into 1-inch pieces (if using raw fresh chorizo remove casings first). Marinate steak and chicken 20–30 minutes at room temperature or up to 2 hours in the refrigerator; shrimp can marinate 10–20 minutes (don’t over-marinate).

Rinse the rice under cold water until water runs mostly clear. In a medium saucepan heat 1 tbs vegetable oil over medium heat. Add the rinsed rice and toast, stirring, 2–3 minutes until opaque and slightly fragrant. Add 2 cups chicken stock (or water) and 1/2 tsp kosher salt, bring to a boil, then reduce heat to low, cover and simmer 15–18 minutes until liquid is absorbed. Remove from heat, stir in 1 tbs butter (optional), fluff with fork and keep covered until serving.

If using fresh nopales: rinse and dice into 1/2-inch pieces. Parboil diced nopales in lightly salted water for 6–8 minutes to remove excess slime, then drain and rinse with cold water. If using canned, drain and rinse. Trim and halve spring onions lengthwise, leaving root intact for easy grilling. Slice yellow onion into 1/2-inch rings or large wedges. Toss cherry tomatoes and chopped cilantro together and keep chilled until plating. Warm the black beans in a small pot with 1/4 tsp salt and 1/4 tsp cumin; simmer 5–7 minutes and keep warm.

Preheat grill or grill pan to high (about 450–500°F / 230–260°C). Oil the grates lightly to prevent sticking. Grill chorizo pieces first over medium-high heat 3–4 minutes per side until well browned and cooked through; remove and set aside. Grill steak strips 2–4 minutes per side for medium-rare to medium depending on thickness; rest 5 minutes and cut into bite-sized pieces if left as larger pieces. Grill chicken pieces 4–6 minutes per side until internal temperature reaches 74°C (165°F); rest 5 minutes. Grill shrimp 1–2 minutes per side until opaque and pink; do not overcook. While proteins grill, place spring onions, onion wedges, and parboiled nopales on the grill and char 2–4 minutes per side until lightly blackened and tender. For extra flavor, baste shrimp and chorizo lightly with the reserved chipotle-lime marinade during the last minute of grilling.

If you have a molcajete (volcanic stone mortar): warm it by pouring a little hot water into it, swishing, then discarding and drying thoroughly. Place warm rice in a separate bowl for serving next to the molcajete. In the molcajete or a large shallow serving bowl, spread a layer of warm black beans as the base. Arrange grilled steak, chicken, chorizo, and shrimp on top in separate sections so guests can choose. Add grilled nopales, charred spring onions, and grilled onion wedges between the proteins. Spoon fresh cherry tomatoes and chopped cilantro over the top. Crumble queso fresco or cotija across the proteins and vegetables. Dollop Mexican crema or drizzle over the top and finish with a sprinkle of coarse sea salt and remaining lime wedges around the edge. Garnish with pickled or fresh jalapeños if desired.

Warm corn tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 350°F (175°C) oven 10 minutes. Alternatively, wrap in a clean kitchen towel and microwave 30–45 seconds. Serve hot tortillas alongside the molcajete and a bowl of the cooked rice so diners can assemble tacos or eat components from the molcajete. Provide lime wedges and extra crema or salsa as desired.

Taste and adjust seasoning just before serving. If the molcajete will be eaten communally, provide tongs or forks for picking proteins and a spoon for beans and rice. Leftovers keep well refrigerated for 2 days; reheat gently in a skillet or oven to avoid overcooking shrimp.