Amazing.

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 :)

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!!!