Molcajete

Ingredients

  • 1 tsp black pepper
  • 4 large tiger shrimp, shelled and deveined
  • ½ tsp cumin, garlic powder, dried oregano and salt
  • 1 cup tomato sauce
  • Ice, cubed or crushed
  • 2 tsp ancho chile paste
  • 1 tbsp flour
  • + 35 more ingredients
    • 1 tsp pasilla paste
    • ½ cup water
    • ½ tbsp chicken base
    • ½ cup chicken broth
    • 1 tbsp Mexican oregano
    • 1 tsp cumin, plus more for seasoning
    • 1 chicken breast, cut into 3 strips
    • ½ lb skirt steak
    • 1 Anaheim chile
    • ¼ cup queso rresco
    • 3 green onions with stems
    • 1 ½ tbsp garlic
    • 1 ½ cup olive oil, plus 2 tbsp
    • 1 large molcajete dish
    • Warm tortillas
    • Guacamole
    • Sour cream
    • Pico de gallo
    • 2 oz canola oil
    • ½ cup white onion
    • 1 tbsp chile paste
    • ¼ tsp white pepper
    • 2 cups diced, grilled chicken breast
    • 1 liter water
    • ½ cup chicken broth
    • 1 avocado, diced
    • Tortilla chips or strips
    • Crumbled cotija cheese
    • 1 ½ oz 1800 Tequila
    • ½ triple sec
    • 2 oz lime juice, fresh squeezed
    • 1 teaspoon agave nectar
    • Grand Marnier
    • Kosher salt
    • Lime wedge

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 ...

View full recipe at SpringPad

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