Mixed Molcajete with Grilled Meats and Shrimp

For the Proteins

• 1 pound flap meat or carne ranchera, thinly sliced
• 1 pound large shrimp, peeled and deveined
• 1 pound boneless, skinless chicken thighs
• 1 tbsp soy sauce
• 1 tbsp fresh lime juice
• 1 tsp garlic powder
• 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1 tbsp neutral oil (for marinating and grilling)
• Salt, to taste

For the Salsa

• 4 Roma tomatoes
• 4 tomatillos, husked
• 4 garlic cloves, unpeeled
• 1/4 large white onion
• 2 chiles de árbol, stems removed
• 1 tsp ground cumin
• Salt, to taste

For the Vegetables and Cheese

• 6 oz queso panela
• 2 jalapeños, whole
• 2 cactus paddles (nopales), cleaned and thorns removed
• 2 large green onions, whole
• 1 tbsp neutral oil
• Salt, to taste

For Serving

• Fresh corn tortillas

• Prepare the grill and marinade: Heat the grill to high. In a large mixing bowl combine the sliced steak and chicken thighs with soy sauce, lime juice, garlic powder, cumin, smoked paprika, black pepper, a pinch of salt, and 1 tablespoon neutral oil. Toss until everything is evenly coated. Season the shrimp separately with a little oil, salt and pepper. Let the proteins marinate while you prepare the salsa vegetables.
• Char the salsa ingredients: Place the Roma tomatoes, husked tomatillos, and the quartered white onion directly on the grill grates. Wrap the garlic cloves and chiles de árbol together in a small piece of foil and set that on the grill as well. Close the lid and grill for about 8–10 minutes, turning occasionally, until the tomatoes and tomatillos are deeply blistered and the onion is soft and charred in spots. The garlic and chiles will roast and steam in the foil.
• Make the salsa: Remove the charred vegetables from the grill. Transfer the tomatoes, onion, garlic (squeeze from skins), and chiles into a blender. Add 1 teaspoon cumin and salt to taste. Blend until mostly smooth but still a little textured. Add the charred tomatillos last and pulse 5–6 times so the final salsa remains slightly chunky. Taste and adjust seasoning; set aside at room temperature.
• Grill the remaining ingredients: Brush the jalapeños, cactus paddles, green onions, queso panela, and all proteins lightly with oil. Grill each item until nicely charred and cooked through: shrimp for 1–2 minutes per side (they cook quickly), green onions for 2–3 minutes, queso panela 2–3 minutes per side until golden grill marks form, cactus paddles 3–4 minutes per side, and chicken and steak about 3–4 minutes per side depending on thickness. Grill jalapeños for 6–8 minutes, turning occasionally, until completely blistered. Remove each item as it finishes and keep warm.
• Heat the molcajete: Place the empty molcajete upside down on the grill or over a strong burner and heat it for at least 10 minutes until it is extremely hot. Use thick oven mitts or heatproof gloves to flip the molcajete upright and move it to a heatproof surface or wooden board.
• Assemble and serve: Pour a generous amount of the warm salsa into the hot molcajete — it should sizzle and bubble. Arrange the grilled steak, chicken, shrimp, cactus, jalapeños, queso panela, and green onions over the salsa. Serve immediately with fresh corn tortillas so everyone can build tacos straight from the sizzling bowl.

• Heat the molcajete thoroughly — at least 10 minutes on high — so the salsa sizzles when added and the dish stays warm while you eat.
• Pull proteins from the grill as they finish rather than trying to time everything exactly together. Shrimp can overcook in seconds; steak and chicken typically need different cook times.
• Wrapping garlic and chiles in foil lets them roast and steam without burning, producing a sweeter, less bitter charred flavor.
• Allow the steak to rest for a few minutes before slicing so juices redistribute and each bite remains tender.
• To make the salsa milder, remove seeds from the chiles before blending or reduce the number of chiles used. Taste and adjust salt after blending.
• If you don’t have a molcajete, a preheated cast-iron skillet or heavy ceramic bowl will also keep the salsa hot for serving.