Skip to Content

Molcajete Mixto with Homemade Tortillas

By Stephanie Engoy, @thisisavocado_

Ingredients

For the Proteins:

  • 1 lb flap meat (or carne ranchera)
  • 1 lb large shrimp, peeled and deveined
  • 1 lb boneless skinless chicken thighs
  • 1 tbsp soy sauce
  • 1 tbsp fresh lime juice
  • 1 tsp garlic powder
  • ½ tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tbsp neutral oil
  • Salt to taste


For the Salsa:

  • 4 Roma tomatoes
  • 4 tomatillos, husked
  • 4 garlic cloves, unpeeled
  • ¼ large white onion
  • 2 chiles de árbol, stems removed
  • 1 tsp cumin
  • Salt to taste
 

For the Vegetables and Cheese:

  • 6 oz queso panela
  • 2 jalapeños, whole
  • 2 cactus paddles, cleaned and thorns removed
  • 2 large green onions, whole
  • 1 tbsp neutral oil
  • Salt to taste
 

For the Tortillas:

  • 2 cups masa harina 
  • 1½ cups warm water, plus more as needed
  • ½ tsp kosher salt

Procedure

Prep Time: 35 minutes 

Cook Time: 40 minutes 

Total Time: 1 hour 15 minutes

-----
 

Heat the grill to high. In a large bowl, toss the steak and chicken with the soy sauce, lime juice, garlic powder, cumin, smoked paprika, black pepper, salt, and oil until evenly coated. Season the shrimp separately with a light sprinkle of salt, pepper, and a drizzle of oil. Set everything aside to marinate while you prep the salsa ingredients.

 

Place the tomatoes, tomatillos, and onion directly on the grill grates. Wrap the chiles de árbol and garlic cloves together in a small piece of aluminum foil and set on the grill alongside the vegetables. Close the lid and grill for 8–10 minutes, opening occasionally to turn everything, until deeply charred on all sides and cooked through.

 

Transfer everything except the tomatillos to a blender. Add the cumin and salt and blend until smooth but still slightly textured. Add the tomatillos and pulse 5–6 times so they break down but the salsa stays chunky. Taste and adjust salt. Set aside.

 

Brush the jalapeños, cactus, green onions, queso panela, and proteins with oil and place everything on the grill. Cook each item until charred and cooked through: the shrimp 1–2 minutes per side, the green onions 2–3 minutes, the queso panela 2–3 minutes per side until golden grill marks form, the cactus 3–4 minutes per side, the chicken and steak 3–4 minutes per side, and the jalapeños 6–8 minutes turning occasionally until fully blistered all over. Remove each item as it finishes and set aside.

 

To make the tortillas, whisk the masa harina and salt together in a large bowl. Pour in the warm water a little at a time, mixing with your hands until a smooth, pliable dough forms - it should feel like soft Play-Doh, not sticky or crumbly. Cover with a damp kitchen towel and rest for 10 minutes, then divide into 16–18 golf ball-sized portions, keeping them covered so they don't dry out.

 

Cut two pieces of parchment paper to fit your tortilla press. Place one on the bottom plate, set a dough ball in the center slightly toward the hinge, and cover with the second piece. Press the handle down firmly in one clean motion. Peel the top parchment off first, flip the tortilla onto your hand, and gently peel the bottom off.

 

Heat a comal or cast iron over medium-high heat, no oil needed. Cook each tortilla 45–60 seconds per side, flipping twice, until the edges lift and dry spots appear. On the final flip press lightly with a folded kitchen towel to help it puff. Stack in a clean kitchen towel as you go to keep them warm and pliable.

 

Place the molcajete upside down directly on the grill or stovetop over high heat for at least 10 minutes until screaming hot. Using thick oven mitts, carefully flip it right side up and transfer to a wooden cutting board or heat-safe surface.

 

Pour the salsa in, it should sizzle and bubble dramatically. Arrange the proteins, cactus, jalapeños, cheese, and green onions over the sauce and serve immediately with fresh corn tortillas on the side.