Vegetarian Molcajete

Lorenza Ávila
This vegetarian molcajete has the great flavor of one with meat but is richer in vitamins, fiber, and minerals. It is an excellent dish to share on a weekend with family or friends and includes a delicious cuaresmeño chili sauce, along with grilled vegetables such as nopal, zucchini, green onion, bell pepper, tomato, and mushrooms, all accompanied by fresh cheese.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 1 tablespoon oregano, for the oil
  • salt, for the oil
  • pepper, for the oil
  • vegetable oil, for the oil
  • 6 baby nopales, for grilled vegetables
  • 2 zucchinis, in slices for grilled vegetables
  • 6 green onions, in halves, for grilled vegetables
  • 1 cup yellow bell pepper, in cubes for grilled vegetables
  • 1 cup orange bell pepper, in cubes for grilled vegetables
  • 3 tomatoes, in slices for grilled vegetables
  • 1 cup button mushrooms, sliced for grilled vegetables
  • 6 slices queso fresco, in rectangles for grilled vegetables
  • 1 clove garlic, for the sauce
  • 1/4 onions, for the sauce
  • 4 cuaresmeño chiles, for the sauce
  • 5 tomatoes, for the sauce
  • 1/4 cups fresh cilantro, (only leaves) for the sauce
  • 1 tablespoon lime juice, for the sauce
  • salt, for the sauce
  • 1 cup pinto beans, whole, cooked for accompaniment
  • avocado, for serving
  • fresh cilantro, for serving
  • corn tortillas, for serving
Preparation
15 mins
20 mins
Low
  • In a bowl, mix the oregano, salt, pepper, and oil until fully incorporated. Set aside.
  • In a hot grill pan, pour oregano oil, place the nopal and brush with a little more oil; cook until grill lines are marked; set aside. Repeat the process with the zucchini, green onions, yellow bell pepper, orange bell pepper, tomato, mushrooms, and panela cheese. Set aside.
  • For the sauce, in a hot comal, roast the garlic, onion, cuaresmeño chili, and tomato until cooked. In the molcajete, grind the garlic and onion until mashed, add the cuaresmeño chili and tomato without stopping to grind; incorporate cilantro, lime juice, and salt; mash until obtaining a smooth sauce. Set aside.
  • On the molcajete with sauce, place the grilled vegetables so that all are visible, add a bit of pinto beans and grilled cheese. Serve with corn tortillas, avocado, and cilantro. Enjoy!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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