Steak Molcajete with Chorizo and Queso Fresco

Steak Molcajete with Chorizo and Queso Fresco ingredients

• 3 Roma tomatoes
• 1 jalapeño pepper
• 1 serrano pepper
• 3 garlic cloves
• 1/4 small white onion
• 1/4 cup fresh cilantro
• 1/2 tsp salt
• 1.25 lbs sirloin or ribeye steak
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 8 oz Mexican chorizo
• 4 green onions
• 1 cup nopales (cactus paddles)
• 4 oz queso fresco
• 1 avocado
• 2 lime wedges
• 12 warm corn tortillas

How to make Steak Molcajete with Chorizo and Queso Fresco

1. Preheat the oven to 400°F (200°C) and place your molcajete (or an oven-safe heavy bowl) inside to heat thoroughly, for at least 30 minutes, to ensure it stays sizzling hot for serving.
2. Prepare salsa ingredients: On a baking sheet, arrange the 3 Roma tomatoes (halved), 1 jalapeño pepper, 1 serrano pepper, 3 unpeeled garlic cloves, and 1/4 small white onion (cut into wedges). Drizzle lightly with olive oil.
3. Roast the vegetables: Broil the vegetables under a high broiler for 10-15 minutes, flipping halfway, until the skins are charred and blistered. Alternatively, you can use a hot cast-iron skillet for charring. Once roasted, peel the garlic cloves.
4. Make the Molcajete Salsa: In the heated molcajete (use tongs and oven mitts!) or a food processor, combine the roasted tomatoes, jalapeño (remove seeds for less heat if desired), serrano, peeled garlic, roasted onion, 1/4 cup fresh cilantro, and 1/2 tsp salt. Grind or pulse until it forms a chunky salsa; aim for a rustic texture if using a molcajete.
5. Cook the Chorizo: In a large skillet, cook 8 oz Mexican chorizo over medium heat, breaking it up with a spoon, until fully browned and cooked through, about 8-10 minutes. Drain off any excess grease and set the chorizo aside.
6. Cook the Steak: Season the 1.25 lbs sirloin or ribeye steak strips with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in the same skillet (or a clean one) over medium-high heat. Add the steak strips in a single layer and sear for 2-3 minutes per side until beautifully browned and cooked to your desired doneness (medium-rare will be slightly pink in the center). Remove steak from the skillet and set aside.
7. Sauté remaining components: In the same skillet, add the 4 green onions (cut into 1-inch pieces) and 1 cup diced nopales (if using) and sauté for 3-5 minutes until tender-crisp. Set aside.
8. Assemble the Molcajete: Carefully remove the hot molcajete from the oven using thick oven mitts. Pour a generous amount of the prepared salsa into the base of the molcajete. It should sizzle immediately.
9. Artfully arrange the cooked steak strips, chorizo, sautéed green onions, and nopales on top of the sizzling salsa. Crumble 4 oz queso fresco over the top.
10. Garnish and Serve: Garnish with sliced or diced 1 avocado and serve immediately, accompanied by 2 lime wedges and warm corn tortillas for building your own tacos or scooping up the delicious contents.

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