Best Mexican Molcajete Shrimp Recipes

Seafood Molcajete image

Provided by David Frank

Time 1h20m

Number Of Ingredients 19

Steps:

Cut up tomatillos, onion into quarters and place on baking sheet. Drizzle a little olive oil on top and sprinkle some salt on the veggies. Add poblanos to the sheet.
Roast at 350° for 20 minutes
1/2 way through turn flip over the poblanos
When done, pull veggies out of the oven and set them aside.
Turn the heat in the oven up to 500°; Turn the molcajete upside down and place it in the oven on a tray. You want the molcajete blazing hot, so keep in over 30 minutes or more.
Take poblanos and blister them over your burner on your stove.
When you have blistered both chiles, put them in a plastic supermarket bag or ziplock and let them steam in the bag for a good 10 minutes.
Peel the skin off the chiles and set them aside. You can cut the tops off the poblano and remove the seeds.

Nutrition Facts :

Mexican Style Meat and Vegetable Stew - Azteca's Molcajete image

Provided by Julesong

Categories Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into strips
8 ounces beef, such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onion
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallion, for garnish
chopped jalapeno, for garnish (optional)
1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Steps:

Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
Garnish, serve, and enjoy!
Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.