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Molcajete

A festive Mexican dish featuring grilled chicken, steak, and charred vegetables, topped with queso fresco and served in a traditional molcajete.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Mexican
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 lb. boneless chicken thighs
  • 1 lb. steak cut into strips
  • 2 medium tomatoes
  • 1 onion quartered
  • 2-3 jalapeños skewered
  • 1 cup crumbled queso fresco
  • 1 bunch fresh cilantro chopped
  • 1-2 avocados sliced
  • Salt to taste
  • Lime wedges for serving

Equipment

  • Molcajete or heavy mortar and pestle
  • Grill or grill pan
  • Cutting board
  • Knife
  • Mixing bowl

Method
 

  1. Wash the tomatoes, onion, and jalapeños under cold running water to remove any dirt.
  2. Preheat a grill or grill pan to medium-high heat (about 400°F) and grill the tomatoes, onion quarters, and jalapeños for 10–15 minutes, turning occasionally, until charred and softened.
  3. Season the chicken thighs and steak strips with salt on all sides to enhance their flavor.
  4. Grill the seasoned chicken for 5–7 minutes per side until it reaches an internal temperature of 165°F, and grill the steak for 5–7 minutes per side or until desired doneness; then let the meats rest for 5 minutes.
  5. Transfer the grilled tomatoes, onions, and jalapeños to a molcajete or blender and mash or blend into a chunky salsa texture.
  6. In a heated molcajete or serving bowl, layer the sliced chicken, steak strips, and prepared salsa to allow flavors to meld.
  7. Top the mixture with crumbled queso fresco and chopped cilantro for creaminess and freshness.
  8. Garnish with sliced avocados and serve with lime wedges on the side for a bright, acidic finish.

Notes

Don’t rush the grilling process; a good char adds layers of flavor!