Molcajete Supreme Recipe

Season proteins

Pat steak, chicken, shrimp, and carnitas dry with paper towels. In a bowl, toss steak and chicken separately with 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp ground cumin each. Toss shrimp with a pinch of salt and 1/8 tsp pepper. If using store-bought carnitas, warm gently and toss with 1/4 tsp achiote or smoked paprika if desired to add color.

Chop onion, tomatoes, cilantro, jalapeño, and mince 2 garlic cloves. Dice cactus and set aside. Crumble queso fresco. Halve limes and juice.

Prepare black beans: if canned, rinse and drain; if cooked from dry, warm with a pinch of salt and 1/4 tsp cumin.

Make guacamole: in a bowl, scoop 3 avocados and mash lightly with a fork. Add half the diced onion (about 1/4 cup), 1 chopped tomato (reserve the other for garnish/salsa if desired), 2 tbsp chopped cilantro, juice of 1 lime, 1 minced garlic clove, 1/2 tsp salt, and a pinch of pepper. Mix to a chunky consistency, cover and refrigerate until assembly.

If using whole bacon strips, cut into pieces. Cook bacon in a skillet over medium heat until crisp, about 7–10 minutes; remove with a slotted spoon to a paper-towel-lined plate, reserve 1 tablespoon of rendered bacon fat in the pan and discard excess (or reserve fat for searing).

Cook chorizo

In a large skillet over medium heat, add the chorizo (no extra oil). Break up and cook until fully browned and cooked through, about 6–8 minutes. Transfer to a bowl and keep warm.

Sear steak

Increase skillet heat to medium-high and add 1 tablespoon oil (or reserved bacon fat). Add steak pieces in a single layer (work in batches if needed) and sear 2–3 minutes per side until nicely browned and medium-rare to medium (internal temp ~130–140°F). Remove to a plate and tent with foil to rest 5 minutes.

Cook chicken

In the same skillet, add another teaspoon of oil if needed and add the seasoned chicken pieces. Sear and stir until cooked through and juices run clear, about 6–8 minutes. Transfer to the plate with steak and keep warm.

Cook shrimp with bacon

Add reserved bacon pieces back to the skillet with 1 tsp oil over medium-high heat. Add minced remaining 2 garlic cloves and cook 30 seconds until fragrant. Add shrimp and cook 1–2 minutes per side until pink and opaque. Remove and keep warm with other proteins.

Warm carnitas

Warm the shredded carnitas in a small saucepan over low heat with a splash of lime juice and a pinch of oregano and cumin until heated through, about 4–6 minutes. Set aside.

In a clean skillet over medium heat, add 1 tablespoon oil. Add diced onion and sauté until translucent and lightly browned at edges, about 5–6 minutes. Add diced nopal (cactus) and cook 3–4 minutes until warmed and any excess moisture evaporates. Stir in black beans and cook 2–3 more minutes until warmed through. Season with 1/4 tsp salt, 1/4 tsp cumin, and a pinch of oregano. Remove from heat and keep warm.

If making quick salsa verde: roast or boil 4–5 tomatillos (or use 2 small canned) until softened. Combine in a blender or molcajete with 1 jalapeño (seeded if you prefer milder), 1 small garlic clove, 2 tbsp chopped cilantro, juice of 1 lime, 1/4 tsp salt, and 2 tbsp water. Blend to a bright, slightly chunky or smooth consistency. Adjust salt and lime to taste. Alternatively, use 1/2 cup good-quality store-bought salsa verde warmed slightly before serving.

If you have a clean molcajete (stone mortar), warm it by rinsing with hot water and drying. Spoon the prepared guacamole into the bottom of the molcajete, spreading into a shallow bed (about 3/4 cup guacamole).

Pour about 1/2 cup of warm green salsa into a shallow well or on one side of the molcajete so guests can scoop it with proteins and tortillas.

Arrange proteins on top of the guacamole and around the salsa: place steak pieces, chicken, chorizo, shrimp with bacon, and a small mound of warm carnitas. Distribute the sautéed onion/cactus/black bean mix between proteins for balance.

Scatter crumbled queso fresco over the top and garnish with remaining chopped cilantro and diced fresh tomato if desired. Add lime wedges to the rim for squeezing.

Serve immediately with warm tortillas on the side. Encourage diners to scoop guacamole, salsa, beans and proteins onto tortillas and finish with extra salsa and lime.

Timing: cook chorizo and bacon first so their rendered fat can be used to sear steak and chicken. Rest steak briefly to keep it juicy. Keep all components warm for assembly by tenting with foil or using low oven (200°F/95°C).

Portions: this recipe is designed to present a generous share for 3–4 people as a shared molcajete platter. Adjust quantities up for more guests.