Molcajete Recipe

Make a universal fajita marinade

In a bowl combine 3 tbsp olive oil, 3 tbsp lime juice, 2 tbsp soy sauce, 2 minced garlic cloves, 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Whisk until combined.

Divide the marinade: reserve about 2 tbsp for shrimp brochettes (mix with 1 tbsp olive oil and 1/2 tsp smoked paprika) and use the remainder to marinate steak and chicken. Place steak in one bowl and chicken in another; toss to coat, cover, and refrigerate 20–30 minutes (or up to 2 hours).

Season the carnitas and sausage lightly with 1/2 tsp extra chili powder and warm separately later (they do not need marinating).

Pico de Gallo

Combine diced roma tomatoes (2 cups), diced white onion (1/2 cup), minced jalapeño, 1/4 cup chopped cilantro, 2 tbsp lime juice and 1/2 tsp salt in a bowl. Mix gently and let sit at room temperature for 10–15 minutes to meld flavors.

Guacamole

In a bowl, mash 3 peeled avocados to your desired texture. Stir in 1 tbsp lime juice, 1/2 tsp salt, 1/2 clove finely minced garlic, 1 tbsp chopped cilantro and optional 1/4 cup diced tomato. Taste and adjust seasoning; cover with plastic pressed to the surface to prevent browning and refrigerate until serving.

Grill or sear steak

Preheat a grill or heavy skillet to high heat. Remove steak from marinade, pat lightly to remove excess. Drizzle 1 tsp oil on the cooking surface. Sear steak 3–4 minutes per side for medium-rare depending on thickness. Transfer to a cutting board and rest 5–7 minutes, then slice thinly against the grain into fajita strips.

Cook chicken

Using the same grill or skillet over medium-high heat, cook marinated chicken strips 4–6 minutes per side until internal temperature reaches 74°C (165°F). Let rest 5 minutes then slice into bite-sized strips.

Prepare shrimp brochettes

Thread shrimp onto skewers, brushing with the reserved shrimp marinade. Grill or sear 2–3 minutes per side until opaque and just cooked through. Remove from heat to avoid overcooking.

Warm carnitas and sausage

In a separate pan over medium heat, warm shredded carnitas with a splash of lime juice and 1 tsp oil until edges crisp (4–6 minutes). In another skillet, cook sliced sausage 3–5 minutes until browned and heated through. Keep warm.

If using a molcajete (stone mortar) for serving, warm it in the oven at low heat (120°C / 250°F) for 10 minutes before assembling to keep contents hot. Alternatively, use a large cast-iron skillet or hot platter.

If nopalitos are canned and need rinsing, drain and pat dry. Sauté nopalitos in 1 tsp olive oil with a pinch of salt and 1/4 tsp chili powder for 2–3 minutes until warmed and slightly caramelized. Keep warm.

Warm refried beans in a small saucepan over low heat, stirring occasionally; add 1–2 tbsp water or stock if too thick. Stir in a pinch of cumin and 1/4 tsp salt to taste.

Place the warmed molcajete (or hot serving dish) on a heatproof surface. Spoon warm refried beans into one side as a base layer (about 1–1 1/2 cups).

Arrange sliced steak, chicken strips, warmed carnitas, sliced sausage, sautéed nopalitos and shrimp brochette attractively around and on top of the beans so each protein is visible and accessible.

Crumble 1 cup queso fresco over the proteins and sprinkle 1/2 cup chopped cilantro. Tuck pickled jalapeños and lime wedges around the edge.

Serve immediately with bowls of pico de gallo and guacamole on the side and warm tortillas for guests to assemble tacos.

Provide serving utensils: tongs for proteins, spoon for beans, and small spoons for pico and guacamole. Encourage squeezing fresh lime over proteins and topping with pico and crumbled queso fresco.

If desired, keep the molcajete warm during service by placing it on a trivet above a small sterno or warming source for extended serving times.