Video: Spice up dinner with a Mexican molcajete feast
- 2 tsp ancho chile paste
- 1 tbsp flour
- 1 tsp pasilla paste
- 1/2 cup water
- 1/2 tbsp chicken base
- 1/2 cup chicken broth
- 1 tbsp Mexican oregano
- 1 tsp black pepper
- 1 tsp cumin, plus more for seasoning
- 1 chicken breast, cut into 3 strips
- 1/2 lb skirt steak
- 4 large tiger shrimp, shelled and deveined
- 1 Anaheim chile
- 1/4 cup queso rresco
- 3 green onions with stems
- 1 1/2 tbsp garlic
- 1 1/2 cup olive oil, plus 2 tbsp
- 1 large molcajete dish
- Serve with:
- Warm tortillas
- Sour cream
- Pico de gallo
Marinate the chicken, beef and shrimp (separately) in ½ cup oil, ½ tbsp chopped garlic and a pinch of cumin. Marinate for at least 30 minutes.
While the meats are marinating, start making the sauce in a medium-sized saucepan.
Add the 2 tbsp. of oil and warm for one minute. Add flour and cook for 1 to 2 minutes. Keep stirring.
Add both the pasilla and ancho chile paste, and continue to stir.
Next, add ½ cup of chicken broth and ½ cup of water, ½ tbsp chicken base and 1 tsp cumin.
Keep stirring and let it start to boil. Cook for 5 to 10 minutes. Tip: If the sauce is too heavy, add water, and if it is too thin, add a dash of flour.
Once finished, add the black pepper and Mexican oregano.
Place sauce to the side and start to cook the chile, chicken, meat and shrimp.
Cook the chile directly on the flame of the burner until its skin pops up and chars. In a pot of cold water, peel the skin completely off the chile, remove from water and pat dry with paper towel.
Slice one side of the chile and stuff the inside with queso fresco.
On a heated grill or grill pan, grill the chicken, beef, shrimp, chile and green onion. The chicken is done when the juice runs clear.
In your molcajete dish, add the sauce you just made until it’s half way full.
Remove beef from the grill and cut it into strips and place in molcajete.
Add the three strips of chicken around the dish, sticking half way up.
Next, add the chile on top, hang shrimp around the sides and place the onions on top of the molcajete.
Serve with warm tortillas, guacamole, sour cream and pico de gallo.
Recipe: Tortilla soup
- 2 oz canola oil
- 1/2 cup white onion
- 1 tbsp chile paste
- 1/2 tsp cumin, garlic powder, dried oregano and salt
- 1/4 tsp white pepper
- 2 cups diced, grilled chicken breast
- 1 cup tomato sauce
- 1 liter water
- 1/2 cup chicken broth
- 1 avocado, diced
- Tortilla chips or strips
- Crumbled cotija cheese
Heat oil in a pan.
Add onion and cook until translucent.
Add chile paste and spices.
Toss in diced chicken and tomato sauce.
Next, pour in water and chicken broth.
Top with diced avocado, tortilla strips and cotija cheese.
Recipe: Cadillac margarita
- 1 1/2 oz 1800 Tequila
- 1/2 triple sec
- 2 oz lime juice, fresh squeezed
- 1 teaspoon agave nectar
- Grand Marnier
- Kosher salt
- Lime wedge
- Ice, cubed or crushed
Prep: Pour salt onto flat plate; rim glass with lime wedge, then quickly, set rim in salt.
Fill glass to top with ice (important!).
Add tequila, triple sec, lime juice, agave nectar and ice into a shaker and shake vigorously for 30 seconds.
Pour margarita over ice.
Garnish with lime wedge.
Add a floater (swirl) of Grand Marnier.
© 2013 NBCNews
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