Name: Puerto Vallarta Stamfords MOLCAJETE TONALA Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Grilled chicken breast; 1 cup Grilled steak; 200 grams Mexican chorizo; 1 cup Nopales (cactus), diced; 100 grams Chicharrón (pork rinds), crushed; 1 cup Pierna de puerco (pork leg), cooked and shredded; 2 cups Shredded cheese (like Oaxaca or Monterey Jack); 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 teaspoon Garlic powder; 8 pieces Tortillas; 2 cups Cooked rice; 2 cups Cooked beans

Cocktail de camaron, shrimp in spicy tomato served cold, garnished with avocado, cilantro, onions.

Los tres mares

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

Our latest creation is a mouth-watering combination of well-seasoned strips of grilled chicken, steak, “chorizo” (Mexican sausage), nopales (cactus), and “chicharrón” (pork rinds) and pierna de puerco over melted cheese. This exotic entrée is served in a traditional stone bowl with warm tortillas and a side of rice and beans.

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chorizo and cook until browned. Remove and set aside. In the same skillet, grill the chicken and steak until fully cooked, seasoning with salt, pepper, and garlic powder. Remove and slice into strips.

Prepare the Meats

In the same skillet, add another tablespoon of olive oil and sauté the diced nopales until tender, about 5 minutes. Season with salt and pepper.

Cook the Nopales

In a traditional stone bowl (molcajete), layer the cooked meats, nopales, and crushed chicharrón. Top generously with shredded cheese.

Assemble the Molcajete

Place the molcajete under a broiler for 5-7 minutes, or until the cheese is melted and bubbly.

Melt the Cheese

Serve the molcajete hot with warm tortillas, a side of rice, and beans.

Serve

Grilled chicken breast

Grilled steak

Mexican chorizo

Nopales (cactus), diced

Chicharrón (pork rinds), crushed

Pierna de puerco (pork leg), cooked and shredded

Shredded cheese (like Oaxaca or Monterey Jack)

Olive oil

Salt

Black pepper

Garlic powder

Tortillas

Cooked rice

Cooked beans

MOLCAJETE TONALA

A delicious bowl of fresh octopus and shrimp cocktail with avocados, tomatoes, onions and cilantro. Served hot or cold.

CAMPECHANA

Flour tortilla stuffed with grilled chicken, Mexican sausage (chorizo), with rice and refried beans, topped with our chile con queso cheese and Salsa Mexicana.

BURRITO TOLUCA

New York steak flame-broiled with tomatoes, onions, fresh jalapeños and mushrooms. This dish is served with rice and beans and topped with fresh garlic shrimp. A steak and shrimp combo that is sure to make your mouth water.

LOMO ASADO MIXTO

Your choice of chicken or ground beef in a deep fried flour tortilla, filled with lettuce, guacamole and sour cream.

CHIMICHANGA

Roast pork, Pico de Gallo, rice, beans, guacamole.

Carnitas de Puerco

Two Tacos or Two Enchiladas

Make MOLCAJETE TONALA Recipe in just 30m. Our latest creation is a mouth-watering combination of well-seasoned strips of grilled chicken, steak, “chorizo” (Mexican sausage), nopales (cactus), and “chicharrón” (pork rinds) and pierna de puerco over melted cheese. This exotic entrée is served in a traditional stone bowl with warm tortillas and a side of rice and beans.

Molcajete Tonala Recipe

Ingredients

Main Ingredients

Method

Preparation Steps

Prepare the Meats

Cook the Nopales

Assemble the Molcajete

Melt the Cheese

Serve

More from Puerto Vallarta Stamford