Molcajete of Mixed Meats
Sophia Rivera
A traditional recipe in Mexican restaurants and canteens, mixed meat molcajete is a preparation of different types of meat (chorizo, beef rib, chicken breast, panela cheese and vegetables (nopal, chiles and onion), presented in a molcajete of stone This preparation is perfect as a snack to watch a sporting event.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
  • 3 beef ribs
  • 1 boneless chicken breast
  • 5 chorizos
  • 350 grams panela cheese
  • 5 baby nopales
  • 1 bunch green onion
  • 5 serrano chiles
  • 3 tablespoons vegetable oil
  • 5 soy sauce
  • 3 tablespoons lime juice
  • 250 grams pinto beans, Cooked
  • 1 avocado
  • 1 bunch fresh cilantro
  • 12 flour tortillas
  • salt and pepper
Preparation
15 mins
30 mins
Low
  • Marina breast and rib with soy sauce, lemon and salt and pepper. Once they are well marinated (let the meat rest for 2 hours) roast the meat, preferably use a charcoal grill for this procedure. Cook the chorizo.
  • Marina el nopal, onion and cambray serranos chiles in lemon, soy sauce, salt and pepper. Once spent 2 hours, roast the vegetables.
  • Grill the panela cheese.
  • Place the meat (chorizo, breast and rib) in the molcajete, add the cooked vegetables, cheese, beans, avocado, cilantro and a few slices of lemon. Presents accompanied by tortillas of hatina and a homemade sauce.

Nutritional Information

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