Surf and Turf Molcajete
This is a simple dish with an impressive presentation, and it works with any combination of grilled meat, fish, poultry, or vegetables. A molcajete is a mortar made of lava rock that is usually used with a pestle (also made of lava rock) to make fresh salsas. Because it is made with a natural rock, it has an excellent ability to preserve heat and keep a dish hot, and that’s how I use it in this recipe. If you do not have two molcajetes, ovenproof earthenware bowls (about the size of cereal bowls) are an acceptable substitute.
Recipe information
Yield
makes 2 molcajetes; serves 4
Ingredients
Preparation
Step 1
Prepare a grill or grill pan to medium-high heat.
Step 2
Sprinkle the chicken, flank steak, and shrimp with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side. Transfer the chicken to a platter and cover with aluminum foil to keep warm.
Step 3
Grill the flank steak to the desired doneness, about 5 minutes per side for medium. Add it to the platter.
Step 4
Grill the shrimp until just cooked through, about 3 minutes per side. Add them to the platter.
Step 5
Grill the scallions until brown, about 3 minutes per side. Add them to the platter.
Step 6
Heat 2 tablespoons of the oil in a large heavy saucepan over medium-high heat. Add the onion, tomatoes, and garlic and cook for 8 minutes, or until the onion is golden. Add all three kinds of chiles, the oregano, cumin, and bouillon, and stir for 2 minutes, or until fragrant. Add 1 cup water to the saucepan and bring to boil. Reduce the heat to medium-low and simmer for 2 minutes, or until the chiles are soft. Let the mixture cool slightly. Transfer the mixture to a blender, add 1 cup water, and blend until smooth. Strain the sauce into a medium bowl.
Step 7
Heat the remaining 1 tablespoon oil in the same saucepan over medium heat. Return the sauce to the pan and simmer for 2 minutes, or until slightly thickened. Season the sauce to taste with salt and pepper. (The sauce can be made 1 day ahead. Cool, cover, and refrigerate. Bring to a boil before continuing.)
Step 8
Preheat the oven to 350°F.
Step 9
Place 2 molcajetes in the oven and heat them for 10 minutes. Using oven mitts, remove them from the oven and transfer them to a heatproof surface (be careful, as the molcajetes get extremely hot).
Step 10
Cut the chicken and flank steak into 3/4-inch-wide strips. Arrange the grilled chicken and steak strips, shrimp, scallions, and cheese slices around the edges of the molcajetes. Pour the boiling sauce into the center. Serve very hot, with tortillas to make tacos.
