Best Molcajete Mexican Stew 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.
MOLCAJETE (MEXICAN STEW)
"This dish is a Mexican Stew. The name is derived from the bowl that it is served in. A Molcajete (mole ka het a) is a stone carved bowl with small legs. It's like a mortar & pestle. I first had it at a restaurant in Aberdeen Idaho on recommendation from a close friend. It's a great dish served in the cooler months to warm you up inside but can be served anytime because it's just delicious!"
Provided by Douglas Womack
Yield 8
Number Of Ingredients 19
Steps:
- Preheat oven to 400. Slice top off of garlic head enough to expose garlic cells. Form a cup with aluminum foil in a muffin tin & place garlic in center of foil cup. drizzle with olive oil & let it seep into the cells. Carefully tent garlic. Roast for 45 minutes. Set aside & cool.
- While garlic is roasting, cut peppers & onions into 1" squares. Chop cilantro & juice limes & set it all aside.
- Arrange meat on large piece of aluminum foil, or wax paper & season meat with salt & pepper & liberal amounts of chili powder, & cumin.
- Set up large crock pot now & warm it up on low. Heat a large pan on medium high heat & fry bacon until crisp then set bacon aside, leaving the grease in the pan. Add remaining oil. Slide meat into heated pan & discard foil/wax paper. Brown meat on all sides to seal in flavor. Add tomato sauce, beef stock, & enchilada sauce & stir. Carefully squeeze roasted garlic paste into pan & discard unusable skin & paper with foil. Add cilantro, lime juice, 1 tsp cumin, & bacon to pan & stir. Bring to a slow boil stirring frequently. Carefully transfer to crock pot & cover.
- Saute' onions, peppers, & tomato wedges in butter on medium high just enough to seal in the flavor. Add vegetables to crock pot. Cover crock pot & cook on low 4-5 hours or until veggies & meat are tender. Mix water & corn starch in small bowl. Add 1 T. at a time & stir until it thickens to desired consistency (like a stew).
- Serve hot in bowls & sprinkle with queso fresco & shredded mexican cheese. Garnish with fresh cilantro if desired & Serve with corn or flour tortillas. Enjoy!
MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE
How to make Mexican Style Meat and Vegetable Stew - Azteca's Molcajete
Provided by @MakeItYours
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.
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