Recipe by Herdez
"This mixed grill of carne asada, nopales, chicken, shrimp, jalapenos, and chorizo sausage is served in a heated molcajete with queso fresco, salsa, avocado and lime for a delicious Mexican feast."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
thinly sliced carne asada (beef steak)
boneless chicken breast
large, shelled shrimp
4 1/2 ounces
chorizo (Mexican sausage)
nopales (cactus leaves) or zucchini and yellow squash
queso fresco (Mexican cheese)
1 (16 ounce) jar
HERDEZ® Salsa Verde
1 (8 ounce) package
Stone molcajete (mortar and pestle)
I didn’t use the nopales or the molcajete because we couldn’t find nopales at the store and I only have one small molcajete that wouldn’t fit the quantity of food here. I have cooked with nopales before and it is wonderful (if you are able to find it – be sure to scrape the outside of any tines and I season with a squeeze of lime juice and olive oil). I substituted two small zucchini and one yellow squash cut diagonally and sautéed for the nopales. Another good substitute for it is artichoke hearts which I didn’t try this time but I bet it would be good.
I cooked the chorizo first, removed it from the pan and then cooked the meats separately in the drippings. To serve I used a regular large frying pan heated up. I dry grilled the corn tortillas until a bit brown but soft. I also squeezed a couple of limes into the finished dish before serving. I seasoned the meats separately – for the chicken I used Chicken BBQ seasoning, for the shrimp, I used fish BBQ seasoning and the carne asada came pre-seasoned. I also added garlic (4 heads diced) and white onion (Half) diced. Then I mixed everything together at the end. This makes an awesome Cinco de mayo dish.
It was outstanding!!!
I've had this EXACT dish at a Mexican restaurant in Madison Mississippi. I've been a Californian for 16 years and lived in Mississippi for 2 years. Let me tell you, the Mexican food here, differs by a ton! The food here is just more authentic, yada yada...BUT, I have to say, I tried that Molcajete once and I was hooked for life! Now I can't find anywhere in California that serves em, so I'm glad to have stumbled upon the recipe myself and find out how awesome it was, exactly like the one in MS!! Thanks Herdez :)
* Percent Daily Values are based on a 2,000 calorie diet.
Rudy's Molcajete Mixto
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 197
Dozens and dozens of appetizers perfect for the winter season.
Complete the meal with your favorite holiday side dishes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!
Tri-tip steak hits the grill with a rave-worthy spices-and-herb rub.
See how to make grilled sirloin steak with a luscious garlic and butter sauce.
Tender, juicy, grilled chicken skewers with Mexican-inspired flavors.