Molcajete

Preparation

Baking Directions:

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.