Molcajete Recipe

Prepare marinades and seasonings

In a large bowl combine lime juice, olive oil, minced garlic, ground cumin, dried oregano, chipotle in adobo, adobo sauce or extra olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Reserve 1/3 cup of this mixture for basting shrimp; divide the remainder to marinate chicken and ribeye.

Marinate chicken

Place chicken thighs in a resealable bag or bowl and pour half of the remaining marinade over them. Toss to coat thoroughly. Marinate in refrigerator for 30–45 minutes (up to 2 hours).

Marinate ribeye

Place ribeye slices in a separate bowl and coat with the remaining marinade. Marinate at room temperature for 20–30 minutes (or refrigerated up to 1 hour).

Season chorizo

Crumble fresh chorizo into a small bowl and season with remaining 1/2 tsp kosher salt and 1/4 tsp black pepper. No long marination needed; chorizo will be cooked to render fat.

Prepare shrimp

Pat shrimp dry, toss with reserved 1/3 cup marinade, 1/2 tsp salt and a pinch of pepper. Let sit 10–15 minutes while other proteins hit the heat.

Cook proteins

Heat a grill or heavy skillet to medium-high and oil the grate/pan. Add chicken and sear 4–5 minutes per side until internal temperature reaches 165°F (74°C). Remove and let rest 5 minutes, then slice into bite-sized pieces. Sear ribeye slices over high heat 1–2 minutes per side for medium-rare (adjust to preference); rest 3–4 minutes and slice against the grain. In a skillet over medium heat, cook crumbled chorizo, stirring, until browned and cooked through, about 6–8 minutes; drain excess fat if desired. Finally, in a skillet or on the grill, cook shrimp 1–2 minutes per side until opaque; optionally baste with 1 tbsp butter and reserved marinade during cooking.

Prepare nopal

If using fresh nopales: trim edges, remove glochids, dice into strips, then sauté in 1 tbsp vegetable oil with pinch of salt over medium-high heat 6–8 minutes until tender and lightly charred. If using canned nopal: rinse well and warm quickly in skillet for 2–3 minutes with a drizzle of oil and a pinch of salt. Keep warm.

Fry jalapeños

Slice jalapeños into rounds (remove seeds if you prefer less heat). Heat neutral oil in a small saucepan to 350°F (175°C) or until shimmering. Fry jalapeño slices in batches 20–30 seconds until blistered and slightly crisp. Drain on paper towels and sprinkle a small pinch of salt.

Prepare green onion & onion

Slice green onions on the bias and slice the white onion into thin rings. Keep raw for garnish or lightly char rings on the grill for 30–45 seconds per side if desired.

Make the special sauce

In a bowl combine 1 cup creamy salsa dip (or 1/2 cup mayo + 1/2 cup crema), 1 tbsp salsa roja, 1 tbsp lime juice (from reserved), 1 tsp lime zest, and 1 tbsp finely chopped chipotle in adobo. Whisk until smooth and taste for seasoning; add salt to taste (about 1/4–1/2 tsp). Chill until ready to serve. This sauce will be used as the molcajete dip and for drizzling.

Preheat molcajete

If using a real volcanic stone molcajete or heavy cast-iron skillet, preheat in a 375°F (190°C) oven for 10 minutes or heat on the grill briefly so it is hot but not smoking. This keeps the proteins sizzling when served.

Arrange proteins

Carefully place sliced ribeye in one quadrant of the hot molcajete, sliced chicken in another quadrant, cooked chorizo in the third, and cooked shrimp in the fourth. Spoon a few tablespoons of the special sauce in the center or in a small ramekin placed in the molcajete if you prefer to keep sauce from getting too warm. Scatter warm sautéed nopal around or between protein sections.

Add toppings

Sprinkle crumbled queso fresco and optional cotija over proteins, scatter sliced green onions and chopped cilantro, add fried jalapeño rounds and raw or charred onion rings. Place lime wedges around the edge for squeezing.

Final touches

Serve immediately with warm corn tortillas and extra special sauce on the side. Provide tongs or serving forks so guests can assemble tacos from the sizzling molcajete. If desired, garnish with an extra drizzle of crema or salsa roja.

Serve the molcajete on a heatproof board or trivet. Warn diners that the stone/iron will be hot. Leftovers should be refrigerated within 2 hours and stored separately (proteins and sauce) for up to 3 days.