If you like fajitas and Mexican spices, get ready to start craving a new funny-sounding meal called "molcajete." Molcajete is actually the Mexican version of the mortar and pestle. Inside the mortar -- served bubbly hot -- is what Chef Ken Stevens of Rocco's Tacos Tequila Bar describes as "kind of a play off our fajitas."
Chef Ken took us inside the kitchen of the Sand Lake Road restaurant. To make this version of molcajete, he starts by sauteeing chicken (with Rocco's signature 26 spice blend) and then adds in the skirt steak.
"And that is marinated, of course, in some tequila," Chef smiled. Then, looking down at the pan, said, "you can hear the food's talking to us."
For even more protein, Chef tosses in some shrimp and Mexican chorizo.
The medley of veggies includes calabaza squash (or sweet potatoes if you can't find them), oven roasted Roma tomatoes, green chilies, verde sauce, and more. They, too, require that good ol' splash of silver tequila.
As far as what to wash it down with, is triple-fisting possible? A margarita at Rocco's is almost mandatory, but Sangria -- both white and red -- would also pair quite well, according to Vino Vino host, Elliott.
"The white's a little sweeter and that works well with the fish. [Molcajte] works well with the red, so put it together. I would say, drink both!" Elliott advised.
Let's get cooking!
ROCCO'S TACOS MOLCAJETES
3 Tbsp. Extra Virgin Olive Oil
3 ounces Skirt Steak
3 ounces 21/25 White Shrimp
3 ounces Chicken Breast
3 ounces Chorizo
2 ounces Cooked Yams
1 ounce Kosher Salt
1 ounce Tequila
3 ounces Roasted Tomatoes
6 ounces Salsa Verde Cucida
8 each Small Flour Tortillas
2 ounces Sour Cream
2 ounces Guacamole
2 ounces Pico de Gallo
¼ ounce Shredded Iceburg Lettuce
¼ ounce Queso Blanco
Heat oil in a pan. Cook meat to almost done then add seafood. Add the tequila, roasted tomatoes, salsa, and kosher salt to the pan then bring to a boil.
Serve with Flour tortillas, Sour Cream. Guacamole, Pico de Gallo, Shredded Iceburg, and Queso Blanco as garnishes.