Surf and Turf Molcajete

Name: Surf and Turf Molcajete
Yield: makes 2 molcajetes; serves 4
Ingredients: 1 boneless skinless chicken breast half; 4 ounces flank steak; 8 raw jumbo shrimp, peeled but tails left intact, and deveined; Salt and black pepper; 6 scallions; 3 tablespoons olive oil; 1/4 onion; 1 1/2 whole tomatoes; 2 garlic cloves; 2 California chiles, stemmed, seeded, and torn into pieces; 2 ancho chiles, stemmed, seeded, and torn into pieces; 2 dried árbol chiles, stemmed, seeded, and cut into pieces; 1 tablespoon crumbled dried oregano; 1 tablespoon cumin seeds; 1 teaspoon tomato bouillon; 2 slices panela cheese; Six to eight 6-inch corn tortillas, warmed (see page 59)

December 20, 2011

This is a simple dish with an impressive presentation, and it works with any combination of grilled meat, fish, poultry, or vegetables. A molcajete is a mortar made of lava rock that is usually used with a pestle (also made of lava rock) to make fresh salsas. Because it is made with a natural rock, it has an excellent ability to preserve heat and keep a dish hot, and that’s how I use it in this recipe. If you do not have two molcajetes, ovenproof earthenware bowls (about the size of cereal bowls) are an acceptable substitute.

Recipe notes

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