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I had it in Guadalajara. It consists of a tomato base, beef, chicken and or seafood. Cactus, onion, the meat, jalapeños and topped with queso fresco. Yummy.
I found these recipes on the net, was hoping for a homegrown recipe.
While a molcajete is a stone bowl to grind up salsas or guac, it is also a dish served in some Mexican restaurants.
Need a recipe for Mexican Molcajete?
August 17th, 2012 
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2 boneless skinless chicken breasts, cut into strips
8 ounces beef, such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onions
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallions, for garnish
chopped jalapenos, for garnish (optional)
1 ripe avocado, pitted, peeled, and cut into slices, for garnish
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.
Molcajete is a mortar and pestle used in Mexican kitchens to grind the food.
Enjoy!!!
2 boneless skinless chicken breasts — cut into strips
8 ounces beef — such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granules
15 ounces tomato sauce
16 ounces small mushrooms — cut in halves
1/2 cup chopped fresh sweet onions
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or your favorite hot sauce — to taste
salt & freshly ground black pepper — to taste
grated monterey jack cheese — for garnish
chopped scallions — for garnish
chopped jalapenos — for garnish (optional)
1 ripe avocado — pitted, peeled, and cut into slices, for garnish
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
NOTES : 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.