Intro
We probably all know what a molcajete is or have seen one in a store, but have yet to use one. Today, there are many people who love to cook and use this ancient tool on a daily basis. Since it is New Year's Day, it is either a common practice in my family to eat leftover tamales the family made for Christmas dinner or we have a dish in a molcajete. For those who have never seen or used a molcajete before, let me start by giving you a little history.
Molcajete
The molcajete is predated to the Mesoamerican civilization era over several thousands of years. The traditional shape is round and carved out of a block of basalt and supported by three legs. During the Mesoamerican period, the molcajete had a lid and believed to be used for the burial of the elite members of society. The matching grinding tool is a temolote (derived from the Nahuatl word texolotl) is also made from basalt.
Molcajetes are used to crush and grind spices, prepare salsas and guacamole. The rough surface of the basalt stone creates the perfect grinding surface that maintains itself over time and a succulent taste to all dishes. This includes serving hot meals in the molcajete.
Molcajete Recipe
Unfortunately, the food was slightly eaten since I forgot to take the photo prior to attacking the molcajete first. You get the idea though, there is a lot of meat (shrimp, steak, and pork) and green onions, jalapenos and sour cream served on top with many added ingredients. Enjoy the following recipe:
Ingredients
2 cactus leaves
2 jalapeno peppers
1/4 bunch of cilantro
1/2 lb. boneless chicken breast
5 large shelled shrimp
4 1/2 oz Mexican sausage
2 green onions
1 large tomato
1/2 teaspoon salt
1/2 teaspoon pepper
1 lime, quartered
1 avocado
1/4 lb. Mexican cheese
1 16 oz Salsa Verde
Directions:
Using oven mitts, heat the molcajete over the grill or stove
Grill the steak for five minutes.
Add and grill chicken and cactus on one side for five minutes and turn over.
Also, add jalapenos turning every two minutes to soften
Sprinkle salt and pepper over meats.
Add and grill chorizo and shrimp.
Add green onions and rotate to cook on all sides, about two minutes.
While meat cooks, slice the tomatoes, avocado and cheese into 1/2 inch wedges.
Using oven mitts, pour half of the salsa into the heated molcajete.
Remove the meats and slice in long, thin strips.
Place the beef, chicken, shrimp, cactus, and cheese around the inside edge of the bowl.
Add the chorizo to the center of the bowl.
Add the tomatoes, green onions, avocados and jalapenos around the chorizo.
Pour remaining salsa over ingredients.
Place the cilantro over the cactus.
Place limes on top, to be squeezed when served.
Use small tortillas to serve.
Side Dishes
The meal is not complete without a side of Mexican rice and beans, guacamole, lettuce, salsa, and sour cream.
Flan Dessert
If you have never tried the traditional flan then I highly recommend you at least have a taste. If you are not open to different foods, I guarantee you will love this one.
Enjoy the following recipe:
Ingredients
1 can of Condensed Milk
1 cup of Regular Milk
1/2 cup of Sugar
1 Tspn of 100% Pure Vanilla Extract
Directions
In a non-stick flan mold you add the sugar and you leave it to cook on the stove until it reaches a dark color. Heat oven to 350 degrees. When you see this reaction, remove the mold from the stove and make sure that it is evenly spread so that you can leave it to cool off.
Mix 3 eggs in a blender, the Condensed Milk, the regular milk and the tea spoon of vanilla extract. After it is well mixed, place it in the flan mold where the cold caramel had rested. To cook, fill baking pan with 1/2 inch of warm water, and cover with a tent of aluminum foil. Bake until custards are just set, 30 to 40 minutes. Remove pan from the oven and remove custards from the pan.
Serve when cooled, or cover flans with plastic wrap and refrigerate until ready to de-mold. To de-mold, run a knife carefully around the edge of each custard. Invert onto a plate, and drizzle 1 teaspoon of coffee liqueur over each flan.
Happy New Year 2018! Peace.
Camera: iPhone 6+
Photographer: @eaglespirit
Date: January 1, 2018
Location: Colorado
