I had it in Guadalajara. It consists of a tomato base, beef, chicken & or seafood. Cactus, onion, the meat, jalapeños & topped with queso fresco. Yummy.
Enjoy!!!
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 granules
15 ounces tomato sauce
16 ounces small mushrooms — cut in halves
1/2 cup chopped fresh sweet onions
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 your favorite hot sauce — to taste
salt & freshly ground black pepper — to taste
grated monterey jack cheese — for garnish
chopped scallions — for garnish
chopped jalapenos — for garnish (optional)
1 ripe avocado — pitted, peeled, & cut into slices, for garnish
Fry the bacon in a large skillet until crispy; remove from pan, reserving
drippings, cut into small pieces, & set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the
chicken & beef strips until browned, stirring occasionally, about 7
minutes.
In another large saucepan over medium heat, stir together the boiling
water & bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) & the cooked meat
strips, & simmer for 10 minutes.
Garnish, serve, & enjoy
NOTES : Note: to make the seafood version of Azteca’s Molcajete, omit the chicken/beef & instead have 1/2 pound shelled & deveined shrimp, 1/2 pound scallops, & as much skinned & 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.
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 granules
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onions
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 your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallions, for garnish
chopped jalapenos, for garnish (optional)
1 ripe avocado, pitted, peeled, & cut into slices, for garnish
Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, & set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the chicken & beef strips until browned, stirring occasionally, about 7 minutes.
In another large saucepan over medium heat, stir together the boiling water & bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) & the cooked meat strips, & simmer for 10 minutes.
Garnish, serve, & enjoy!
Note: to make the seafood version of Azteca’s Molcajete, omit the chicken/beef & instead have 1/2 pound shelled & deveined shrimp, 1/2 pound scallops, & as much skinned & 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.
July 30th, 2010 at 6:01 am
Molcajete is a mortar & pestle used in Mexican kitchens to grind the food.
July 30th, 2010 at 10:48 am
Join A Wine Club | Avanti Wine Refrigerators says:[...] Need A Recipe For Mexican Molcajete? | Recipe Answers [...]
July 30th, 2010 at 10:49 am
Enjoy!!!
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 granules
15 ounces tomato sauce
16 ounces small mushrooms — cut in halves
1/2 cup chopped fresh sweet onions
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 your favorite hot sauce — to taste
salt & freshly ground black pepper — to taste
grated monterey jack cheese — for garnish
chopped scallions — for garnish
chopped jalapenos — for garnish (optional)
1 ripe avocado — pitted, peeled, & cut into slices, for garnish
Fry the bacon in a large skillet until crispy; remove from pan, reserving
drippings, cut into small pieces, & set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the
chicken & beef strips until browned, stirring occasionally, about 7
minutes.
In another large saucepan over medium heat, stir together the boiling
water & bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) & the cooked meat
strips, & simmer for 10 minutes.
Garnish, serve, & enjoy
NOTES : Note: to make the seafood version of Azteca’s Molcajete, omit the chicken/beef & instead have 1/2 pound shelled & deveined shrimp, 1/2 pound scallops, & as much skinned & 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.
July 30th, 2010 at 12:02 pm
An Ancient Yogic Recipe — This Nerve Tonic Promotes Calmness and Clarity | Something To Cook says:[...] Need A Recipe For Mexican Molcajete? | Recipe Answers [...]
July 30th, 2010 at 12:55 pm
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 granules
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onions
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 your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallions, for garnish
chopped jalapenos, for garnish (optional)
1 ripe avocado, pitted, peeled, & cut into slices, for garnish
Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, & set aside.
Add the oil to the bacon drippings over medium temperature, then sauté the chicken & beef strips until browned, stirring occasionally, about 7 minutes.
In another large saucepan over medium heat, stir together the boiling water & bouillon granules until dissolved.
Add remaining ingredients (including reserved bacon) & the cooked meat strips, & simmer for 10 minutes.
Garnish, serve, & enjoy!
Note: to make the seafood version of Azteca’s Molcajete, omit the chicken/beef & instead have 1/2 pound shelled & deveined shrimp, 1/2 pound scallops, & as much skinned & 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.
July 31st, 2010 at 5:52 am
Indian Sweets: Kheer (Rice Pudding) Recipe by Manjula | Healthy Vegan Foods says:[...] Need A Recipe For Mexican Molcajete? | Recipe Answers [...]