Molcajete with Rice, Skirt Steak, Chicken, Nopales, and Green Sauce
Molcajete with Rice, Skirt Steak, Chicken, Nopales, and Green Sauce
ingredients
500 g Extra long grain rice Verde Valle®
500 ml kitchen oil
100 g onion, chopped
800 g steak, chopped in pieces of 1 cm
5 tomato pieces, roasted, blended and strained
5 lts chicken soup
2 garlic cloves, chopped to your liking
Cilantro, chopped to your liking
Parsley, chopped to your liking
Chile serrano to your likin
1 cup Super Extra Rice, Verde Valle
2 cups filtered water
250 g skirt steak
½ boneless chicken breast
2 nopales (cactus paddles)
4 Mexican spring onions (cebollitas cambray)
3 serrano chiles
Olive oil, as needed
Salt, to taste
Pepper, to taste
5 cooked tomatillos
2 cooked chiles
¼ piece of cooked onion
1 cooked garlic clove
Cilantro
Salt, to taste
PREPARATION
- Rinse and drain the rice. In a saucepan, bring 2 cups of water to a boil. Add the rice, cover, and cook over low heat for approximately 25 minutes or until all the liquid has been absorbed.
- Blend the ingredients for the green sauce and set aside. (cooked tomatillos, cooked chiles, cooked onion, garlic clove, cilantro)
- On a grill with a bit of oil, cook the skirt steak, chicken, nopales, spring onions, and chiles. Season with salt and pepper. Meanwhile, keep the molcajete hot on the stovetop burner.
- To serve, pour the green sauce into the molcajete, add the cooked rice and grilled ingredients. Enjoy.
