Seafood Molcajete Recipe

I believe this to be one of the most gaurded secrets on the internet. I have had this recipe at a local mexican restuarant and found the dish to be unbelievable and extrememly delicious. It seems to be shrimp, scallops and a white fish in a probably chicken based broth? I have gone as far as to try to bribe the waiter $50 just to get it for me with no luck. Does anyone have this recipe? Any searches on the web only show it as a menu item and not a recipe. I am at my wits end...please help?

Brandon

Shrimp and Scallop Molcajete

I found this recipe online, so I am not taking credit for it, but I added a few ingredients...

Ingredients

Shrimp and Scallops (Organic Chicken Sausage)
Cut up Muenster cheese
Green Onions
Cilantro
roasted Jalapeno Peppers, tomatoes and onions
The amount of peppers and tomatoes depends on the heat you can handle
My ratio usually is 4-5 peppers (more for hubby) 2 tomatoes, one one onion
1-2 cloves of garlic
Comino (cumin seeds) if you like
Salt (for grinding garlic) to taste

Equipment (this, you don’t have to plug in)just use a little muscle.
Molcajete (stone Mortar)
Tejolote (stone Pestle)

"Roast Jalapeno peppers, tomatoes and onion) on a COMAL (griddle) on a medium-high heat until all sides of the peppers, tomatoes and onion skins are blackened or slightly charred. Let cool just enough to handle. Now in your Molcajete (mortar) grind with theTejolote (stone pestle) a clove of raw garlic, salt and if you like the flavor, a few comino ( cumin seeds) until you have a paste ( in my family I’m the only one who likes the flavor, the rest don’t, so I hardly ever get to use it) . Now, to the Molcajete, skins and all add your peppers, grind, add onions, grind and tomatoes and I think you know by now GRIND. You will get a chunky or pulpy salsa with a smoky flavor but that’s the way it is supposed to be. At this point you can add a few sprigs of chopped fresh cilantro and salt to taste, but remember you’ve already added a bit of salt when grinding the garlic. Now enjoy with any Mexican meat dish (Beef or Chicken Fajitas or Carnitas. Or just like that with a squeeze of lime and salt on a freshly made Corn Tortilla,spoon on,roll it up and eat it.
Yeah, that’s hot but sooo Good. A cold Mexican beer always helps. Not really, but good excuse."

Mexican DIsh

We lived in Mexico just South of gualajara and hd molcajete in Chapala Jalisco Mexico at least once a month down on the water front and it was the best in all of Mexico . Huge shrimp,chicken,chunks of white fish onions,garlic,tomatoes, cilantro , chicken stock and lots of cumin and Mexican cheese .It is baked in the tritional lava bowls for 20 or 25 minutes . Oops I omitted the peppers jalapeño chopped . W reside in Florida now and our local Mexican restaurants does not prepar this dish What a shame .

What I think is in the Molcajete, from careful research!!!

Ingredients

Shrimp and Scallops (Organic Chicken Sausage)
Cut up Muenster cheese
Green Onions
Cilantro
roasted Jalapeno Peppers, tomatoes and onions
The amount of peppers and tomatoes depends on the heat you can handle
My ratio usually is 4-5 peppers (more for hubby) 2 tomatoes, one one onion
1-2 cloves of garlic
Comino (cumin seeds) if you like
Salt (for grinding garlic) to taste

Equipment (this, you don’t have to plug in)just use a little muscle.
Molcajete (stone Mortar)
Tejolote (stone Pestle)

Roast Jalapeno peppers, tomatoes and onion) on a COMAL (griddle) on a medium-high heat until all sides of the peppers, tomatoes and onion skins are blackened or slightly charred. Let cool just enough to handle. Now in your Molcajete (mortar) grind with theTejolote (stone pestle) a clove of raw garlic, salt and if you like the flavor, a few comino ( cumin seeds) until you have a paste ( in my family I’m the only one who likes the flavor, the rest don’t, so I hardly ever get to use it) . Now, to the Molcajete, skins and all add your peppers, grind, add onions, grind and tomatoes and I think you know by now GRIND. You will get a chunky or pulpy salsa with a smoky flavor but that’s the way it is supposed to be. At this point you can add a few sprigs of chopped fresh cilantro and salt to taste, but remember you’ve already added a bit of salt when grinding the garlic. Now enjoy with any Mexican meat dish (Beef or Chicken Fajitas or Carnitas. Or just like that with a squeeze of lime and salt on a freshly made Corn Tortilla,spoon on,roll it up and eat it.
Yeah, that’s hot but sooo Good. A cold Mexican beer always helps. Not really, but good excuse.

Seafood Molcajete Recipe

I've tried to get this recipe as well here in Medford, Or at a restaurant called Si Casa Flores. It is awesome. If you find it, please post! We got some of the main ingredients from the waiter, so I am going to attempt it.

seafood molcajete

I live in Grants Pass, and love the seafood molcajete, please share the recipe if you get it

Seafood Molcajete

http://www.recipezaar.com/Mexican-Style-Meat-and-Vegetable-Stew-Aztecas-...

The last sentence in the recipe tells you how to substitute
seafood for the meat.

Seafood Molcajete Recipe

Me too! I eat this soup at Don Pedros in St. George, UT every chance I get. It is muy delicioso and so healthy and fresh tasting. It does have a chicken/tomato base, and loads of yummy seafood, mushrooms, onions and cheese. I haven't been able to get the recipe either. I am a pretty darn good cook, but I can't seem to nail down all of the ingredients (spices)in this soup. Have you had any luck finding the recipe yet? Thanks!

Same here in Green River

Same here in Green River Wyoming. Love that stuff but can't find anything close.

Seafood Molcajete Recipe

I have here in Medford as well, and would love to have the recipe if anyone can find it. We tried to bribe the waiter as well, with no luck!