El Molcajete De Tijuana Recipe
Meat Sliced by Hand Chicken Breast, beef Steak, Pork Steak, Nopales (Cactus) Queso Frito, Coco Shrimp, Red Peppers, Onions, & Sausage Served With Rice And Beans. Good for 2 people
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.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Ingredients
Slice the chicken breast, beef steak, and pork steak into thin strips. Dice the red bell pepper and onion. Cut the nopales into strips and rinse them well.
- 2
Cook the Meats
In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken, beef, and pork, and season with salt, black pepper, garlic powder, and cumin. Cook until browned and cooked through, about 5-7 minutes. Remove the meats from the skillet and set aside.
- 3
Sauté Vegetables
In the same skillet, add the remaining tablespoon of olive oil. Add the onions, red bell peppers, and nopales. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
- 4
Cook the Sausage and Shrimp
Add the sausage to the skillet and cook for about 3-4 minutes until browned. Then add the coco shrimp and cook until they are pink and cooked through, another 3-4 minutes.
- 5
Combine Everything
Return the cooked meats to the skillet with the vegetables and sausage. Stir everything together and heat through for another 2-3 minutes.
- 6
Prepare Rice and Beans
While the meats are cooking, prepare the rice and beans according to package instructions.
- 7
Serve
Plate the meat and vegetable mixture alongside rice and beans. Top with queso frito. Serve hot.
