Molcajete Mixto Caliente de Carnes y Mariscos
Molcajete Mixto Caliente de Carnes y Mariscos·(mohl-cah-HEH-teh MEEX-toh cah-lee-EN-teh)
La Despensa y El Comal (The Pantry & The Griddle)
Wednesday at six p.m., the kitchen fills with the crackle of rendering beef fat, the hiss of raw shrimp hitting hot metal, the sting of blistered tomatillos. It arrives at the table quite literally boiling—a molten caldera of charred salsa overflowing with smoky meats, plump shrimp, and ribbons of melting quesillo. The secret to reproducing this at home on a Wednesday night isn't magic; it's workflow. By superheating a screaming-hot cast-iron skillet while charring the salsa vegetables and searing marinated flank steak to mimic the mild cure of traditional tasajo, you build deep flavor fast. Warm the tortillas, carry the sizzling pan directly to the table, and let everyone fight over the crispy bits.
Before you start
Mimic the traditional cures for the beef and pork.
Rub the flank steak with 1/2 teaspoon of salt 20 minutes before cooking to draw out moisture and mimic traditional tasajo. Toss the pork loin with the adobo sauce and vinegar to replicate Oaxacan cecina enchilada.
Ingredients
- Roma tomatoes4 med
- tomatillos4 small
- white onion1/2 large
- garlic3 med clove
- jalapeño peppers2 med
- dried chiles de árbol3 med
- fresh cilantro1/2 cup
- kosher salt1 tsp
- flank steak1/2 lb
- kosher salt1/2 tsp
- thin sliced pork loin1/2 lb
- adobo sauce from canned chipotles1 tbsp
- apple cider vinegar1 tsp
- Mexican pork chorizo1/2 lb
- large shrimp1/2 lb
- cactus paddles2 small
- spring onions6 med
- Quesillo1 cup
- vegetable oil1 tbsp
- lime1 med
- corn tortillas8 med
Method
- 01
Superheat the molcajete in the oven.
Place a clean volcanic stone molcajete in the center of the oven and preheat to 450°F, letting it heat undisturbed for at least 30 minutes while you prepare the rest of the meal.
- 02
Char the salsa vegetables on a dry comal or skillet.
Heat a large dry cast-iron skillet over medium-high heat and blister the tomatoes, tomatillos, onion block, unpeeled garlic, and jalapeños until blackened in spots, about 10 to 12 minutes.
- 03
Toast the dried chiles briefly.
Remove the softened garlic from the skillet, then add the chiles de árbol for just 30 seconds until fragrant, being careful not to let them burn and turn bitter.
- 04
Blend the rustic salsa.
Peel the garlic and pulse it in a blender with the toasted chiles and 1 teaspoon of salt. Add the charred onion, tomatoes, tomatillos, jalapeños, and cilantro, pulsing just 4 or 5 times to maintain a chunky, hand-smashed texture.
- 05
Sear the garnishes and chorizo.
Wipe the skillet, add the oil, and sear the scored nopales and spring onions until tender and charred, then set aside. Add the chorizo, cooking until the fat renders, and remove to a plate.
- 06
Sear the remaining meats and seafood.
Using the leftover spiced chorizo fat, quickly sear the salted flank steak and adobo-marinated pork for 1 to 2 minutes per side. Follow with the shrimp for 1 minute per side until just opaque.
- 07
Carefully move the molcajete to the table.
Wearing heavy duty oven mitts, extract the superheated stone from the oven and set it on a heat-proof wooden board or trivet.
- 08
Assemble the boiling bowl and serve.
Immediately pour in the chunky salsa so it violently boils and caramelizes. Drape the cheese strings into the bubbling sauce to melt, arrange the seared meats, shrimp, and charred garnishes around the rim, and serve immediately with fresh limes and warm tortillas.
Notes
Only use a true volcanic stone molcajete.
Concrete imitations will crack under high heat and fail to retain the thermal energy necessary to boil the salsa at the table.
Pulse, do not purée.
The soul of the dish relies on the salsa maintaining a rustic, coarse texture as if it were pounded by hand.
Substitute the cheese if needed.
If authentic Quesillo isn't available, a 50/50 mix of low-moisture mozzarella and Monterey Jack effectively mimics its famous stringy melt.
From Cook Oaxacan in America.