Molcajete MixtoFeatured by Lucas & Lewellen Vineyards - Toccata Wines in the Gold Wine Club.
Try your hand at this delicious Mexican recipe that will pair best with the Riesling in your recent Wine Club box!Yield: 4
Prep Time: 15 Minutes
Cook Time: 15 Minutes
• 1/2 lb thinly sliced carne asada
• 1/2 lb boneless chicken breast
• 5 large, shelled shrimp
• 4 1/2 oz chorizo
• 2 nopales (cactus leaves) or zucchini and yellow squash
• 2 jalapeño peppers
• 1/4 bunch cilantro
• 2 green onions
• 1 large tomato
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 lime, quartered
• 1 avocado
• 1/4 lb queso fresco
• 1 (16 oz) jar salsa verde
• 1 (8 oz) package small tortillas
• Stone molcajete (mortar & pestle)
Using oven mitts, heat the molcajete over the grill or stove. Grill the carne asada for 5 minutes. Add and grill the chicken and nopales on one side for 5 min., then turn over. Also, add the jalapeños, turning every two minutes to soften. Sprinkle salt and pepper over meats. Add and grill the chorizo and shrimp. Add green onions and rotate to cook on all sides, about 2 min.
While meat cooks, slice the tomatoes, avocado and cheese into 1/2 inch wedges. Using oven mitts, pour half of the salsa into the heated molcajete. Remove the meats and slice in long, thin strips. Place the beef, chicken, shrimp, nopales and cheese around the inside edge of the bowl.
Add the choizo to the center of the bowl. Add the tomatoes, green onions, avocados, and jalpeños around the chorizo. Pour remaining salsa over ingredients. Place the cilantro over the nopales. Place limes on top, to be squeezed when served. Use small tortillas to serve.
Recipe provided by Lucas & Lewellen.