Post by majorminor on Jul 7, 2022 8:21:57 GMT -5
I think Molcajete is probably Spanish for stone bowl. It's also what a local restaurant calls my favorite dish on their menu. Think spicy hearty tomato stew with chunks of onion and mushrooms and whatever meat you want - chicken, beef, shrimp - served in a huge hot stone bowl. We talked about it enough that a cousin bought us a set of stone bowls. This last weekend I finally got the chance to attempt to make the dish. Since I was sort of making it up as I went I may never be able to exactly replicate but it was one of the top 3 things I've ever made. Just fantastic. Below is from memory but should be very close. Based on the recipe below it came out pretty spicy - like forehead sweat spicy - but still packed full of rich flavor. If you like spicy give it a go. If not cut back on the pepper flake and maybe blend in some straight tomato sauce instead of the spicy El Pato sauce.
Marinate 3 hand size flat iron steaks in olive oil, taco seasoning and cumin. Let marinate for 2-3 hours at room temp
Start the soup:
5ea 7 3/4 0z cans El Pato hot tomato sauce
1ea little can(4oz)Hunts tomato paste
1ea 14 Oz can petite dice tomatoes
1 cup beef broth
1 medium chopped sweet onion
1 produce section container raw mushroom sliced in thirds
2 raw Aneheim chilis chopped(use 1 for milder)
2 heaping table spoon minced garlic
1 table spoon vegetable base "Better Than Bullion" paste
1-2 glugs apple cider vinegar
1 tablespoon Black pepper and cumin to taste
1-2 table spoons Mercan smoked pepper flakes (omit or reduce for milder)
Slow boil/simmer above for about an hour until it starts to reduce/thicken slightly.
While that is simmering cut the marinated room temp steaks in to bite size strips across grain and brown in a big cast iron pan. Dump the meat and all sear juices in the soup and simmer another 30 minutes.
Garnish with cheese and/or green onion
Marinate 3 hand size flat iron steaks in olive oil, taco seasoning and cumin. Let marinate for 2-3 hours at room temp
Start the soup:
5ea 7 3/4 0z cans El Pato hot tomato sauce
1ea little can(4oz)Hunts tomato paste
1ea 14 Oz can petite dice tomatoes
1 cup beef broth
1 medium chopped sweet onion
1 produce section container raw mushroom sliced in thirds
2 raw Aneheim chilis chopped(use 1 for milder)
2 heaping table spoon minced garlic
1 table spoon vegetable base "Better Than Bullion" paste
1-2 glugs apple cider vinegar
1 tablespoon Black pepper and cumin to taste
1-2 table spoons Mercan smoked pepper flakes (omit or reduce for milder)
Slow boil/simmer above for about an hour until it starts to reduce/thicken slightly.
While that is simmering cut the marinated room temp steaks in to bite size strips across grain and brown in a big cast iron pan. Dump the meat and all sear juices in the soup and simmer another 30 minutes.
Garnish with cheese and/or green onion