This is one of my favourite recipes. It uses the molcajete, a pre-Hispanic tools used by the Aztec and Maya that is a must-have item in all Mexican kitchens. Don’t let the long ingredient list put you off, this recipe is actually quite easy to put together, and I promise you will WOW your friends and family with its flavours and presentation.
INGREDIENTS
Sauce
- 1 bottle of KanKun chipotle sauce
- ½ onion chopped
- 1 bunch coriander
- 1 tomato peeled and quartered
- salt and black pepper
- Molcajete meat base
- 200g free-range chicken breast sliced into strips
- 200 g fillet steak sliced into strips
- 150g cooked prawns
- 1 tbsp olive oil
- salt and black pepper
- 1 bunch spring onions trimmed
- To serve
- 8 corn tortillas
- ½ bunch coriander roughly chopped
- 1 large avocado, peeled and sliced lengthways
- 200 g hot refried beans
- Mexican cheese
- METHOD
- For sauce, place the garlic, KanKun Sauce, onion, coriander and tomato into a molcajete and crush together.
- Season to taste with salt and black pepper.
- Transfer this mixture to a pan (or continue cooking in the molcajete if you can), place over a high heat and bring to the boil. Reduce the heat and simmer for 5-8 minutes.
- For the molcajete Heat a pan until hot. Toss the chicken strips with olive oil and salt and pepper in a small bowl. Place the chicken onto the hot pan to start cooking. Meanwhile, repeat the seasoning procedure with the steak.
- Add the steak and the shrimps to the hot pan.
- Cook the meat for 5-8 minutes until cooked.
- Remove the meat from pan and place it into the sauce. Set aside to rest and keep warm.
- Add the whole spring onions to the griddle pan and griddle for 1-2 minutes.
- To serve, toast the tortillas under the grill.
- Serve the dish in the molcajete .
- Garnish the top with the grilled spring onions, avocado, Mexican cheese and chopped coriander.
- Serve with the toasted tortillas and refried beans alongside.
ENJOY IT!
Recipe published at Good Things Magazine