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Restaurants›El Saltillo | Mexican Restaurant›El Molcajete Recipe

El Molcajete Recipe

Name: El Saltillo | Mexican Restaurants El Molcajete Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb flank steak (trimmed, 1/2-inch slices); 1 lb boneless skinless chicken breast (sliced into 1/2-inch strips); 0.75 lb large shrimp (peeled, deveined, tail-on); 3 tbsp fresh lime juice (for steak/chicken marinade); 3 tbsp olive oil (for marinades); 4 cloves garlic (minced, divided); 1 tsp ground cumin; 1 tsp dried oregano (preferably Mexican oregano); 1 tsp smoked paprika; 2 tsp salt (divided); 1 tsp black pepper (freshly ground, divided); 0.5 tsp chili powder (for shrimp); 1 cup nopal cactus paddles (fresh, cleaned) or canned sliced cactus (nopales, drained); 2 each poblano peppers (roasted, peeled, seeded, cut into 1/2-inch strips); 3 each roma or vine tomatoes (ripe, quartered); 1 each yellow onion (large, halved and sliced into 1/2-inch wedges); 1 each jalapeño (optional, thinly sliced, seeds removed for less heat); 0.25 cup fresh cilantro (chopped, for finishing); 2 each lime wedges (for serving); 2 tbsp butter (unsalted, divided; adds gloss to molcajete); 1 tbsp soy sauce or Worcestershire (optional, for depth in steak marinade); 2 tbsp olive oil (for cooking); 0.25 cup crumbled queso fresco or Cotija; 8 each warm corn or flour tortillas; 1 each hot molcajete (Mexican mortar stone) or cast-iron skillet; 1 each wooden or metal tongs (for serving)

Inspired by El Saltillo | Mexican Restaurant

Time1h

Serves4

Steak, chicken, and shrimp, with cactus, poblano peppers, onions, and tomatoes. Served on a hot Mexican mortar stone.

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Ingredients

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Protein and marinades

1 lb flank steak (trimmed, 1/2-inch slices)

1 lb boneless skinless chicken breast (sliced into 1/2-inch strips)

3/4 lb large shrimp (peeled, deveined, tail-on)

3 tbsp fresh lime juice (for steak/chicken marinade)

3 tbsp olive oil (for marinades)

4 cloves garlic (minced, divided)

1 tsp Ground cumin

1 tsp dried oregano (preferably Mexican oregano)

1 tsp Smoked paprika

2 tsp salt (divided)

1 tsp black pepper (freshly ground, divided)

1/2 tsp chili powder (for shrimp)

Vegetables & mix-ins

1 cup nopal cactus paddles (fresh, cleaned) or canned sliced cactus (nopales, drained)

2 each poblano peppers (roasted, peeled, seeded, cut into 1/2-inch strips)

3 each roma or vine tomatoes (ripe, quartered)

1 each yellow onion (large, halved and sliced into 1/2-inch wedges)

1 each jalapeño (optional, thinly sliced, seeds removed for less heat)

1/4 cup fresh cilantro (chopped, for finishing)

2 each Lime wedges (for serving)

Seasonings & finishing

2 tbsp butter (unsalted, divided; adds gloss to molcajete)

1 tbsp soy sauce or Worcestershire (optional, for depth in steak marinade)

2 tbsp olive oil (for cooking)

1/4 cup crumbled queso fresco or Cotija

8 each warm corn or flour tortillas

Molcajete assembly (optional items)

1 each hot molcajete (Mexican mortar stone) or cast-iron skillet

1 each wooden or metal tongs (for serving)

Method

Preparation and marinades

Trim and slice proteins

Trim excess fat from the flank steak and cut across the grain into 1/2-inch slices. Slice chicken breasts into 1/2-inch strips. Pat shrimp dry with paper towels.

Make steak/chicken marinade

In a bowl combine 2 tablespoons olive oil, 2 tablespoons lime juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp salt, 1/2 tsp black pepper and 1 tbsp soy sauce or Worcestershire (optional). Whisk to combine.

Marinate steak and chicken

Place steak and chicken in separate bowls or zip bags. Divide the marinade and pour half over steak, half over chicken. Marinate at least 20 minutes at room temperature or up to 2 hours refrigerated. Remove from fridge 20 minutes before cooking to come to room temperature.

Prepare shrimp

In a small bowl toss shrimp with remaining 1 tablespoon olive oil, 1 tablespoon lime juice, 2 minced garlic cloves, 1/2 tsp chili powder, 1/2 tsp salt and a pinch of black pepper. Let sit 10–15 minutes while you prepare vegetables.

Vegetables and roasting

Roast poblanos

Using a gas burner, broiler or hot grill, char the poblano peppers until blistered evenly on all sides. Place in a bowl, cover with plastic wrap or a towel for 10 minutes to steam. Peel, seed, and slice into 1/2-inch strips.

Prepare nopales

If using fresh nopales, slice into strips and simmer in lightly salted water 10–12 minutes to remove slime; drain and rinse. If using canned, drain and rinse well. Pat dry and set aside.

Slice tomatoes and onion

Quarter tomatoes. Halve and cut the onion into thick 1/2-inch wedges. Thinly slice jalapeño if using. Keep vegetables ready to cook.

Cooking proteins and vegetables

Heat cooking surface

Preheat a large cast-iron skillet or griddle over high heat until very hot (about 5 minutes). If using a molcajete, preheat it in the oven at 400°F (200°C) for 20–30 minutes and transfer carefully to a heatproof trivet for table service. (See Safety note below.)

Sear the steak

Add 1 tablespoon oil to the hot skillet. Working in a single layer, add marinated steak strips and sear 1–2 minutes per side until nicely browned and medium-rare to medium (internal temp ~130–140°F). Do not overcrowd; cook in batches if needed. Transfer to a warm plate and tent with foil to rest.

Cook the chicken

Add another 1 tablespoon oil if needed. Add marinated chicken strips and cook 3–4 minutes per side, until cooked through and golden (internal temp 165°F). Remove to the plate with steak and tent to rest.

Sauté vegetables

In the same hot pan add 1 tablespoon butter. Add sliced onion and sauté 2–3 minutes until starting to brown. Add roasted poblano strips, nopales, and tomatoes. Cook another 3–4 minutes until tomatoes soften but hold shape. Season with 1/2 tsp salt and a pinch of pepper.

Quick-cook shrimp

Push vegetables to the side or transfer them to the plate temporarily. Add a small splash of oil or 1/2 tbsp butter to the pan and add shrimp in a single layer. Cook 1–2 minutes per side until pink and opaque. Return vegetables to the pan and stir to combine.

Combine proteins and finish

Slice steak across the grain into bite-sized pieces if desired. Add steak and chicken back to the pan with vegetables and shrimp. Add remaining 1 tablespoon butter and toss to coat, scraping up any browned bits. Heat together 1–2 minutes so flavors marry. Adjust seasoning with salt and pepper to taste and stir in chopped cilantro off the heat.

Serving in the molcajete

Assemble and present

If using a preheated molcajete, transfer the hot protein-vegetable mixture into the hot mortar stone carefully using tongs or a heatproof spatula. Sprinkle crumbled queso fresco or Cotija over the top and arrange lime wedges around the rim. If not using a molcajete, serve directly from the skillet on a heatproof trivet.

Garnish and accompany

Serve immediately with warm tortillas, extra cilantro, and lime wedges so diners can build tacos. Provide tongs or spoons for guests to help themselves.

Safety note

A real molcajete will be extremely hot when preheated; always place it on a heatproof surface and use protection when handling. Do not pour cold liquids into a very hot stone to avoid cracking.