El Real Molcajete Recipe

Toast and Soak Chiles

Heat a dry skillet over medium heat. Add guajillo and ancho chiles and toast 20–30 seconds per side until fragrant but not burnt. Transfer to a bowl, cover with hot water and soak 15 minutes until pliable; reserve soaking liquid.

Roast Veggies

While chiles soak, place roma tomatoes, half onion, and whole garlic cloves on a hot skillet or comal. Roast, turning occasionally, until charred and softened (8–10 minutes).

Blend Sauce

Drain most of the chile soaking liquid but reserve 1/4 cup. In a blender, combine soaked chiles (remove seeds if you want milder), roasted tomatoes, roasted onion, garlic, 1 tablespoon vegetable oil, reserved soaking liquid (start with 2 tablespoons, add more if needed), salt and pepper. Blend until smooth and slightly thick. Taste and adjust salt. If too thick, add up to 1/4 cup beef stock or water to reach a sauce consistency that will coat the proteins.

Finish Sauce

Pour the blended sauce into a small saucepan, bring to a gentle simmer over low heat for 6–8 minutes to meld flavors, stirring occasionally. Keep warm until ready to assemble.

Prepare Marinade

In a bowl whisk together lime juice, olive oil, ground cumin, dried oregano, minced chipotle, 1 tsp salt and 1/2 tsp black pepper.

Marinate Steak and Shrimp

Place steak in a shallow dish and pour half the marinade over it, rubbing to coat thoroughly. Toss shrimp in remaining marinade in a separate bowl. Marinate steak 20–30 minutes (no longer than 1 hour) and shrimp 10–15 minutes while you prepare other components.

Cook Chorizo

Heat a skillet over medium-high heat, add the fresh chorizo (no oil needed). Break into bite-sized pieces and cook 6–8 minutes until browned and cooked through. Transfer to a plate and keep warm.

Grill Steak

Preheat grill or grill pan to high. Brush grates with oil. Grill steak 3–5 minutes per side (depending on thickness) for medium-rare to medium, until an internal temp of 130–140°F (54–60°C). Remove and let rest 5 minutes, then slice thinly against the grain into strips.

Cook Shrimp

While steak rests, grill or sauté shrimp over medium-high heat 1–2 minutes per side until pink and opaque. Do not overcook. Keep warm.

Sear Vegetables

Toss onion rings, poblano strips, jalapeño slices and quartered tomato with 1 tablespoon vegetable oil and a pinch of salt. Grill or sear in a hot skillet for 2–4 minutes per side until char marks appear and vegetables soften. Remove and keep warm.

Prep Garnishes

Chop cilantro, crumble cotija, and warm tortillas in a dry skillet or wrapped in foil on the grill. Cut lime into wedges.

Heat Molcajete

If using a true volcanic stone molcajete, carefully preheat it. Place molcajete on a hot grill or over medium-high burner for 6–8 minutes until very hot (use oven mitts/heatproof gloves). Alternatively, heat a heavy cast-iron skillet the same way.

Add Butter and Sauce

Remove molcajete from heat and place on a heatproof surface. Add 1 tablespoon butter and swirl to melt. Pour enough warm chile sauce into the bottom to create a sizzling base (about 1/2–3/4 cup). The hot stone will make it bubble and sizzle.

Assemble Proteins and Veggies

Arrange sliced steak, cooked chorizo, shrimp, seared onions, poblano and tomato on top of the sizzling sauce in the molcajete. Spoon any reserved juices from proteins over the top. The sauce should continue to bubble—if it's not sizzling, carefully return the filled molcajete to a hot spot for 1–2 minutes and then bring to the table.

Garnish and Serve

Sprinkle chopped cilantro and crumbled cotija over everything, add jalapeño slices if using, and tuck lime wedges and warmed tortillas alongside. Serve immediately, allowing diners to spoon meat, seafood and vegetables into tortillas and top with extra sauce and lime.

Safety Note

Warn diners that the molcajete is extremely hot—use caution. Place the molcajete on a trivet or wooden board and provide utensils for serving.