Need a recipe for Mexican Molcajete?

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.

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.

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Molcajete is a mortar and pestle used in Mexican kitchens to grind the food.