The Chef

Restaurants

Meals

Drinks

Restaurants›CHEVELAND›King Molcajete Recipe

King Molcajete Recipe

Name: CHEVELANDs King Molcajete Recipe
Cook time: 2 h
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 lbs beef short ribs (flanken-style, cut across bone); 1 lbs skirt or flank steak; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp vegetable oil (or canola); 4 pcs dried guajillo chiles, stems and seeds removed; 2 pcs dried ancho chiles, stems and seeds removed; 3 pcs roma (plum) tomatoes; 1 pcs white onion, large (quartered); 4 pcs garlic cloves, peeled; 1 cup fresh cilantro leaves (stems removed); 1 tsp fresh oregano or Mexican oregano (optional); 1 tsp ground cumin; 2 tbsp apple cider vinegar or white vinegar; 1 cup chicken or beef stock (warm); 1 tbsp extra-virgin olive oil; 1 tsp salt; 0.5 tsp freshly ground black pepper; 0.5 pcs white onion, thinly sliced for topping; 1 pcs serrano or jalapeño, thinly sliced (optional); 2 pcs ripe avocado, sliced; 4 pcs lime wedges; 0.5 cup crumbled queso fresco or cotija; 0.25 cup chopped cilantro for garnish; 4 pcs radishes, thinly sliced (optional); 12 pcs warm corn tortillas; 2 cups refried beans (heated); 2 cups Mexican rice (optional)

Inspired by CHEVELAND

Time2h

Serves4

Make King Molcajete Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef and Short Ribs

2 lbs beef short ribs (flanken-style, cut across bone)

1 lbs skirt or flank steak

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp vegetable oil (or canola)

Molcajete Sauce (Chile Sauce)

4 pcs dried guajillo chiles, stems and seeds removed

2 pcs dried ancho chiles, stems and seeds removed

3 pcs roma (plum) tomatoes

1 pcs white onion, large (quartered)

4 pcs garlic cloves, peeled

1 cup fresh cilantro leaves (stems removed)

1 tsp fresh oregano or Mexican oregano (optional)

1 tsp Ground cumin

2 tbsp apple cider vinegar or white vinegar

1 cup chicken or beef stock (warm)

1 tbsp extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp freshly ground black pepper

Molcajete Vegetables and Toppings

1/2 pcs white onion, thinly sliced for topping

1 pcs serrano or jalapeño, thinly sliced (optional)

2 pcs ripe avocado, sliced

4 pcs Lime wedges

1/2 cup crumbled queso fresco or cotija

1/4 cup chopped cilantro for garnish

4 pcs radishes, thinly sliced (optional)

Sides

12 pcs warm corn tortillas

2 cups refried beans (heated)

2 cups Mexican rice (optional)

Method

Prep and Sear the Meats

Season

Pat the short ribs and skirt/flank steak dry with paper towels. Season both sides evenly with the kosher salt and 1 tsp black pepper. Let sit at room temperature for 20 minutes while you prepare other components.

Sear

Heat a large heavy skillet or cast-iron pan over high heat until smoking. Add 1 tbsp vegetable oil and when shimmering add short ribs in a single layer (work in batches if needed). Sear 3–4 minutes per side until deeply browned. Transfer to a plate. Add remaining 1 tbsp oil and sear the skirt/flank steak 2–3 minutes per side for medium-rare to medium (adjust time to preferred doneness). Transfer steak to a cutting board to rest 10 minutes. Return short ribs to pan and reduce heat to medium-low.

If your short ribs are thick and not fully tender after searing, preheat oven to 325°F (160°C). Add 1/2 cup beef or chicken stock to the pan, cover tightly with foil, and braise in the oven for 1 to 1½ hours until tender. Otherwise proceed to slice and keep warm.

Prepare the Molcajete Chile Sauce

Toast and Soak Chiles

Heat a dry skillet over medium heat. Lightly toast the dried guajillo and ancho chiles, about 20–30 seconds per side, until fragrant but not burned. Transfer to a bowl and cover with hot (but not boiling) water. Soak 15–20 minutes until pliable. Reserve 1 cup of the soaking liquid.

Char Tomatoes, Onion, Garlic

While chiles soak, char the roma tomatoes, quartered onion, and whole garlic cloves on a hot skillet or under a broiler, turning until skins are blackened and blistered (8–12 minutes). Peel tomatoes if desired; slightly charred flavor is desirable.

Grind in Molcajete (or Food Processor)

If using a traditional molcajete: drain the chiles (reserve some soaking liquid) and roughly chop. Grind garlic and a pinch of salt into a paste, then add onion and continue grinding. Add tomatoes and toasted chiles and grind until you reach a chunky but saucy texture. If using a blender/food processor: add drained chiles, charred tomatoes, charred onion, garlic, cilantro, oregano, cumin, vinegar, and 1 tbsp olive oil. Pulse until semi-smooth but with body. Add up to 1/2 cup reserved soaking liquid or warm stock to loosen to a slightly saucy consistency. Season with 1 tsp salt and 1/2 tsp black pepper; adjust to taste.

Taste and adjust acidity or salt. The sauce should be bright, smoky, and slightly spicy. Keep warm on very low heat while assembling.

Assemble Molcajete Plate

Slice Meats

Slice rested skirt/flank steak thinly against the grain. If short ribs were braised, shred or slice into bite-sized pieces. Toss briefly in a couple spoonfuls of the warm chile sauce to coat and rewarm (about 1 minute).

Warm Molcajete (optional)

If you have a real molcajete (lava stone mortar), heat it by filling with very hot water for a few minutes, then draining and drying. Spoon a layer of sauce into the bottom to get it sizzling and hot when serving.

Arrange the short ribs and sliced steak in the molcajete or a large cast-iron dish. Spoon remaining chile sauce over the meats and into the edges so guests can dip tortillas. Add sliced onion, sliced serrano/jalapeño if using, avocado slices, crumbled queso fresco, cilantro, and radish slices on top or on the side. Serve with lime wedges, warm corn tortillas, refried beans, and rice.

To serve: encourage diners to use tortillas to scoop meat and sauce, topping each taco with onion, avocado, cilantro, cheese, and a squeeze of lime.

Finishing and Storage

Leftovers: store meat and sauce separately in airtight containers in the refrigerator for up to 3–4 days. Reheat gently in a skillet with a splash of stock to avoid drying. Tortillas and fresh toppings are best used the same day.