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
  1. For sauce, place the garlic, KanKun Sauce, onion, coriander and tomato into a molcajete and crush together.
  2. Season to taste with salt and black pepper.
  3. 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.
  4. 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.
  5. Add the steak and the shrimps to the hot pan.
  6. Cook the meat for 5-8 minutes until cooked.
  7. Remove the meat from pan and place it into the sauce. Set aside to rest and keep warm.
  8. Add the whole spring onions to the griddle pan and griddle for 1-2 minutes.
  9. To serve, toast the tortillas under the grill.
  10. Serve the dish in the molcajete .
  11. Garnish the top with the grilled spring onions, avocado, Mexican cheese and chopped coriander.
  12. Serve with the toasted tortillas and refried beans alongside.

ENJOY IT!

Recipe published at Good Things Magazine

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