Molcajete, is a pre-Hispanic mortar and pestle made from volcanic stone used in Mexican cooking. The name hails from the Aztec word meaning seasoning. Made from volcanic stone the rough surface helps when blending, breaking down ingredients with the tejolote easier. A Molcajete contains two pieces, one the molcajete/mortar and two the tejolote/pestle. Ingredients are ground by pressing down with the tejolote in a circular motion until finely ground. Before you first use a molcajete, make sure to cure or season the molcajete by grinding rice with the tejolote. The seasoning process helps to smooth out the molcajete and remove any grit/debris from production. A Molcajete is used to make salsa, sauces, guacamole and to blend pastes for cooking. However, this version below is simply grilled meats served in a hot molcajete. After grilling your ingredients:
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Carefully place molcajete on grill. Allow to heat for 5- 8 minutes.
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While molcajete heats through, slice flank steak.
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Carefully remove molcajete from grill. Pour salsa into molcajete. Arrange grilled vegetables and panela in molcajete then add sliced flank steak, pour additional salsa if desired.
A new restaurant opened in the Bonnie Brae area of Denver https://nituyo.com/ which focuses on molcajetes, which is one of my favorite Mexican dishes. They offer the following versions:
CIELO MAR Y TIERRA**
Steak, chicken, shrimp, spicy tomato sauce, cheddar
panela cheese, green onions, nopales, tortillas
Most recipes for this are chicharron de ribeye have the meat cut larger and served in a molcajete over guacamole. It’s big in south Texas, Nuevo Leon and that part of the world generally. And for the leftovers, there is a style of ribeye tacos that is a specialty of a fantastic taqueria in Hermosillo, Sonora, called Tacos de Armando. Or, Hank Shaw does it with venison at https://honest-food.net/ribeye-tacos-recipe/
MARISCOS
Mussels, tilapia, shrimp steamed with tomato. Onions, garlic, butter, white wine, red pepper flakes, cotija cheese. Served with toasted bread
MORISQUETA
Pork ribs braised in tomato garlic sauce, black beans, rice, green onions, cotija, panela cheese, tortillas
NI TUYO
Ribeye steak, chicken, longaniza in roasted tomatillo sauce, cactus, roasted onions, panela cheese, tortillas
VEGETARIAN
Spicy tomato sauce, roasted zucchini, turnips, carrots, onions, mushrooms, corn, chayote squash, Campari tomatoes, poblano peppers, Panela cheddar cheese, tortillas
Perfect for summer entertaining, a molcajete is served with plenty of warm tortillas, rice, and beans.