Molcajete Recipe
Hot volcanic stone filled with sizzling ribeye, chicken, chorizo, shrimp skewers, mushrooms, grilled peppers, scallions, & cactus. Topped with our red secret sauce recipe, fresh Mexican cheese, avocado & grilled jalapeño. Served with rice, beans, & tortillas
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Ingredients
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Protein
Vegetables
Sauce
Sides
Method
Preparation
- 1
Marinate the Proteins
In a bowl, marinate the ribeye steak and chicken breast in your favorite marinade for at least 30 minutes.
- 2
Prepare the Shrimp
Season the shrimp with salt, pepper, and a bit of lime juice. Skewer them with skewers and set aside.
- 3
Slice the Vegetables
Slice the mushrooms, bell peppers, scallions, and cactus into bite-sized pieces.
- 4
Cook the Chorizo
In a skillet over medium heat, cook the chorizo until browned and cooked through. Set aside.
Cooking
- 5
- 6
Grill the Shrimp
Grill the shrimp skewers for about 2-3 minutes on each side until pink and opaque.
- 7
Assembly
- 8
Prepare the Molcajete
In a preheated molcajete (or hot stone bowl), layer the cooked ribeye, sliced chicken, chorizo, shrimp, sautéed vegetables, and pour the red sauce over the top.
- 9
- 10
Serve
Serve immediately with a side of cooked rice, beans, and warm tortillas.