MOLCAJETES
Source of Recipe
the web
Recipe Introduction
traditionally served in the stone bowl from which it takes its name
List of Ingredients
Vegetable oil
8 oz. chicken breast, sliced fajita-style
16 shrimp, peeled
Salt
1 cup each: chopped onion and tomato
1 cup tomatillo salsa (from recipe below)
Garnish:
4 green onions
1/2 avocado, cut into fourths
2 tomatoes, sliced
1/4 cup chopped onion
1/4 cup chopped cilantro
1 cup shredded cheese
Tomatillo salsa:
1 1/2 chile de arbos (dried chiles)
2 cans (11 oz. each) tomatillos, with liquid from one can reserved
1/4 onion, chopped
1/4 bunch cilantro, chopped
1 large clove garlic, chopped Recipe
Place ovensafe serving dish in 250-degree oven. Make tomatillo salsa by
following recipe below. Heat to simmering and pour 1 cup into serving dish;
return serving dish to oven.
Heat vegetable oil in skillet set over medium heat. Saute chicken and shrimp
until done; season to taste with salt.
Remove mixture from skillet and add to serving dish in oven.
Add a bit of vegetable oil to skillet and quickly saute 1 cup onion and 1
cup tomato until onion is soft. Add to serving dish.
Lay green onions, avocado slices and tomato slices on top of meat and
vegetables. Top with chopped onion, cilantro and cheese.
Serve with warm tortillas.
TO MAKE TOMATILLO SALSA: Toast chile de arbos in skillet until fragrant.
Combine with other ingredients in a blender or food processor; process until
well blended.
Source: El Torrero
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