🥘 Molcajete mixto

Name: Molcajete mixto
Total time: 45 min
Yield: 3
Cuisine: Mexico
Ingredients: 300 g beef flank or skirt steak; 300 g chicken breast; 150 g chorizo; 2 nopal pads, cleaned; 150 g fresh melting cheese (queso fresco or panela), sliced; 4 tomatoes, 2 dried guajillo chilies, 1 garlic clove, 1/4 onion for the salsa; 1 tbsp oil, salt

Origin: Mexico

1012kcal

per serving · 450 g

225kcal

per 100 g

81 gProtein18 g / 100 g

58 gFat13 g / 100 g

32 gCarbs7 g / 100 g

A molcajete mixto is a sizzling Mexican platter served in the heavy volcanic-stone mortar it is named after. Strips of grilled steak and chicken, chorizo, grilled nopal cactus and slices of melted cheese sit in a bubbling red salsa made from roasted tomatoes and chilies. The stone keeps everything hot at the table, and it is usually shared between two or more people.

Diets

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Low-carb7 g carbs per 100 g

✓

High protein18 g protein per 100 g — 32% of the calories

Not vegetarianbecause of: grilled steak, chicken, chorizo

Not veganbecause of: grilled steak, chicken, chorizo, cheese

Contains porkbecause of: chorizo

Contains dairybecause of: cheese

Allergens

Contains (in a typical recipe):

⚠ Milk

What it is made of

grilled steakchickenchorizonopal cactuscheesemolcajete salsa

Recipe

3 servings45 min

Ingredients

300 g beef flank or skirt steak
300 g chicken breast
150 g chorizo
2 nopal pads, cleaned
150 g fresh melting cheese (queso fresco or panela), sliced
4 tomatoes, 2 dried guajillo chilies, 1 garlic clove, 1/4 onion for the salsa
1 tbsp oil, salt

Method

Roast the tomatoes, onion, garlic and soaked chilies, then blend with salt into a salsa.
Season and grill the steak, chicken, chorizo and nopal, then slice into strips.
Heat the molcajete in the oven at 250 °C for 20 minutes (or use a cast-iron pan).
Pour in the hot salsa, arrange the meats and nopal, and top with the cheese.
Serve sizzling at the table.

How to make it lighter

Skip the chorizo or use less of it; it is the fattiest part of the platter.
Use more nopal and grilled vegetables and less cheese.
Share one molcajete between three people and log your share of the meat.

History

The molcajete, a basalt mortar, has been used in Mexico since pre-Hispanic times to grind chilies and make salsas. Serving a mixed grill bubbling inside a heated molcajete is a much more modern restaurant style, popular today in Mexico and in Mexican restaurants in the United States.

Count it in one photo

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →