Embark on a culinary journey to savor the exquisite flavors of chicken molcajete, a traditional Mexican dish that tantalizes the taste buds with its bold and aromatic ingredients. This delectable dish, hailing from the heart of Mexico, is prepared using fresh, vibrant ingredients that come together to create a symphony of flavors. The star of the show is the molcajete, a volcanic rock mortar and pestle used to grind and blend the various spices, herbs, and ingredients that form the foundation of this dish. As you explore the depths of this culinary masterpiece, you'll uncover a world of textures, flavors, and aromas that will leave you craving more.
Here are our top 5 tried and tested recipes!
MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE
Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ingredient list bother you... although there are a lot of them, this recipe is actually quite easy to put together. Quick and easy!
Provided by Julesong
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
- Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
- In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
- Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
- Garnish, serve, and enjoy!
- Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
- Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.
GUACAMOLE DE MOLCAJETE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
- Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
CHICKEN MOLCAJETE RECIPE - (4/5)
Provided by á-3050
Number Of Ingredients 22
Steps:
- Start by Roasting the Garlic. You can have this going the whole time you are chopping, trimming and doing the other prep. Preheat the oven to 400 F. Chop only the top of the garlic off, exposing all the little "cells" of garlic cloves. Line a small pan with aluminum foil and place the garlic clove in the middle. Pour the olive oil over the garlic, allowing it to go down into the cloves. Close up the aluminum foil, and bake for about 45 minutes in the oven. The garlic will become almost as creamy as butter, and the flavor will mellow out tremendously. No longer will the caramelized roasted garlic have the "bite" associated with raw garlic. After baking and cooling, you can take the whole garlic head, turn it over and squeeze out the soft roasted garlic. While the garlic is in the oven, start on chicken and veggie prep. Trim the chicken of any fat and cut into strips if using whole breasts. Season the chicken with salt, pepper, ancho chili powder and lots of cumin. Watch the ancho chili powder - it's hot. Cut the veggies into strips, the tomatoes into wedges. Start the cooking. Cook bacon pieces until brown and crisp, then remove to another plate, leaving the drippings. Add canola oil to the bacon fat and then sear the chicken. Flip to the other side when golden brown for a total time of about 7-8 minutes. Next, add the veggies to the chicken, garlic last. Give it all a good stir. Add the tomato and enchilada sauces, then the chicken stock. Simmer for about 10 minutes, adjusting the seasoning and adding a bit of oregano. You can use Mexican oregano if you can find it. Put it all together. To the hot molcajete (put it in the oven if you don't routinely have use of an open fire like in Mexico), add the lime juice. Before serving garnish with a ripe avocado that has been sliced and drizzled with lemon juice and fresh chopped cilantro, sour cream or creme fraiche, limes and cheeses. Serve with charred tortillas. Serve with tortillas.
SALSA DE MOLCAJETE
Steps:
- On a comal, roast the serranos and tomatoes for 5 to 10 minutes or until they are charred. Discard the very black skin. In a molcajete, with a tejolote, grind the serranos and garlic and add salt and pepper. When they are roughly ground, add the tomatoes and continue grinding.
- Serve in the molcajete or a small bowl.
SALSA VERDE MOLCAJETE
Make and share this Salsa Verde Molcajete recipe from Food.com.
Provided by CunSwim
Categories Sauces
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Roast tomatillos, garlic and chile directly over flames on a grill (or if you do not have one, I use a cast iron fry pan).
- Turn often so as not to burn.
- When they are all soft, transfer to mortar and pestal (molcajete); mash all ingredients--the consistency should be chunky.
- Add salt or soup mix to taste.
- Olive oil can be added if you like, but is not necessary. Cilantro can be added as well.
- A variation of this recipe is to use tomatoes and grill them till charred and proceed with the rest of the ingredients.
Nutrition Facts : Calories 16.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 3.3, Fiber 0.8, Sugar 1.9, Protein 0.6
Tips:
- Choose the right chicken: Bone-in, skin-on chicken pieces are best for this recipe, as they will stay moist and flavorful during cooking.
- Use a variety of vegetables: The more vegetables you use, the more flavorful your molcajete will be. Some good options include bell peppers, onions, zucchini, corn, and tomatoes.
- Don't overcrowd the molcajete: If you overcrowd the molcajete, the chicken and vegetables will not cook evenly. Cook the chicken and vegetables in batches if necessary.
- Season the chicken and vegetables well: Use a variety of spices to season the chicken and vegetables, such as chili powder, cumin, garlic powder, and onion powder. You can also add some fresh herbs, such as cilantro or oregano.
- Cook the chicken and vegetables until they are tender: The chicken should be cooked through and the vegetables should be tender but still have a little bit of a bite to them.
- Serve the molcajete with your favorite toppings: Some popular toppings for molcajete include guacamole, salsa, sour cream, and cheese.
Conclusion:
Chicken molcajete is a delicious and easy-to-make dish that is perfect for a weeknight meal or a party. With its bold flavors and colorful presentation, chicken molcajete is sure to be a hit with everyone who tries it. So next time you're looking for a new and exciting way to cook chicken, give chicken molcajete a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love