Seafood Mexican Stew Molcajete De Mariscos

SEAFOOD MOLCAJETE

Steps:

• Cut up tomatillos, onion into quarters and place on baking sheet. Drizzle a little olive oil on top and sprinkle some salt on the veggies. Add poblanos to the sheet.
• Roast at 350° for 20 minutes
• 1/2 way through turn flip over the poblanos
• When done, pull veggies out of the oven and set them aside.
• Turn the heat in the oven up to 500°; Turn the molcajete upside down and place it in the oven on a tray. You want the molcajete blazing hot, so keep in over 30 minutes or more.
• Take poblanos and blister them over your burner on your stove.
• When you have blistered both chiles, put them in a plastic supermarket bag or ziplock and let them steam in the bag for a good 10 minutes.
• Peel the skin off the chiles and set them aside. You can cut the tops off the poblano and remove the seeds.

SEAFOOD MEXICAN STEW (MOLCAJETE DE MARISCOS)

Steps:

• email me for preparations please at [email protected].
• Thanks!

MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE

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.