Salsa Roja Picante en Molcajete

Hola,

It has been a while since I shared a recipe, I have been away for a week and now I am on a detox of juices; so not overly exciting to share 😉

This is something I made the other day…PRE detox ha!

I first tried this dish in a restaurant in London called ‘Mestizo’, one of the best authentic Mexican restaurants I have visited in the UK.  This is my version 🙂

Traditionally served in a ‘Molcajete’ which is Mexican Spanish and is a stone tool similar to a pestle and mortar.  We use to call it the ‘volcano’.  When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity.

This is similar to Fajitas but much better.  The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies.  In Mestizo’s restaurant they serve this with 4 different bases including Mole which is a deep rich sauce with a hint of chocolate and Tomatillo; which is my favourite (tomatillo is a Mexican green husk tomato).

Then on top you have your choice of griddled meat cut into strips, cheese (Monterey Jack is good), whole spring onions, chorizo sausage, avocado, I also added some sweet baby peppers. 

To eat as you would with Fajitas you layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up!  I also made some re-fried beans as they work so well with this dish find my recipe here:

https://lululemonandlace.com/recipes/lentilsbeans/refried-beans/

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Ingredients:

Salsa

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Olive oil for frying

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt.  Set aside.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa and stir.  

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Let this bubble away on a medium heat while you griddle your meat and vegetables.

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Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

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2016-02-28 18.27.47

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

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Click the link for Mestizo Restaurant here:

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Enjoy!!

I hope to share more recipes soon ❤

Lulu xxxx

PRINTER FRIENDLY VERSION BELOW

salsa roja picante en molcajete

  • Servings: 4
  • Difficulty: easy
  • Print

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by Lululemonandlace

Ingredients:

Salsa Roja Picante (spicy tomato sauce)

3 garlic cloves crushed

2 dried picante chillies (soak in a little hot water for a few minutes)

1 onion diced finely

1/2 a small red pepper diced finely

3 tomatoes

4 rashers of smoked bacon chopped finely

60ml Mexican beer

Bunch of fresh coriander

Toppings:

2 chicken breast cut into strips

Large fresh raw prawns (enough for a few per person)

Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips

Spring onions (if in Spain buy the slim onions) halved lengthways

1 avocado sliced

A mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways

Monterey Jack cheese cut into strips

Sea salt

To Serve:

Tortillas

Re-fried beans (optional)

Jalapenos (optional)

Method:

It is a simple recipe, in a hand blender blitz the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, the beer, good pinch of salt.

Heat a little oil in a pan and pop in the bacon, let this brown a little then add your onion and diced red pepper until soft.

Pour in the salsa you have blitzed up and stir.  Let this bubble away on med heat while you griddle your meat.

Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers.  Then griddle the chorizo, chicken and lastly the prawns…. but without adding oil as the chorizo gives enough oil to cook all of these, I did however season the chicken and prawns.

Now you are ready to serve, warm the tortillas in the oven wrapped in foil.

Layer and arrange each ingredient over the salsa, then sprinkle over the remaining coriander, as you can see I did not have a Molcajete or a big enough pestle and mortar so I used a skillet which worked fine.

Serve with the warm tortillas, re-fried beans and jalapenos.

🙂

Lulu xxx

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