Aztec Molcajete Recipes

MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE

Steps:

• Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
• Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
• In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
• Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
• Garnish, serve, and enjoy!
• Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
• Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

AZTEC MOLCAJETE

Steps:

• For the salsa, place the garlic, chilli, onion and coriander into a large pestle and mortar and crush to a paste.
• Add the tomato and crush together, before adding the beer and canned tomatoes. Mix to combine.
• Season to taste with salt and freshly ground black pepper.
• Transfer this mixture to a pan (or a traditional Mexican lava stone pestle), place over a high heat and bring to the boil - take care if you're using a stone pestle as it will get very hot.
• Reduce the heat and simmer for 20 minutes. Add more salt and freshly ground black pepper, to taste, and keep warm.
• For the molcajete base, heat a griddle pan until hot. Toss the chicken strips with olive oil and salt and freshly ground black pepper in a small bowl. Place the chicken onto the griddle pan to start cooking while you season the steak.
• Season the steak with salt and freshly ground black pepper, to taste, and add the steak and chorizo to the griddle pan.
• Cook the meat for 2-3 minutes, then turn over and cook for a further another 2-3 minutes, or until cooked all the way through. Remove the meat from the griddle and set aside in a warm place to rest.
• Add the whole spring onions to the griddle pan and griddle for 1-2 minutes. Remove and set aside in a warm place.
• For the refried beans, heat a saucepan until hot and add the sunflower oil and onions and fry until golden-brown.
• Add the beans, along with the water from one of the cans. Stir, add the chicken stock and bring to the boil.
• Reduce the heat and simmer for 5-8 minutes.
• Remove the beans from the heat and allow to cool slightly. Purée with a hand-held blender and season with salt and freshly ground black pepper. Reheat the beans if necessary.
• To serve, toast the tortillas under the grill.
• The salsa should either be served hot in the lava stone pestle, or, if using a saucepan, pour into a normal kitchen pestle and mortar and serve from there.
• Slice the steak and place into the salsa in the pestle, along with the chorizo and chicken. Garnish the top with the grilled spring onions, avocado and chopped coriander. Serve the refried beans and toasted tortillas alongside.