Equipment
Ingredients
For the Salsa
- 2 garlic
- 1 chipotle chili
- ½ onion, small
- 30 g cilantro, fresh
- 1 tomato
- 50 ml mexican beer
- 300 g canned peeled tomatoes, drained
- 0 g fine sea salt, to taste
- 0 g black pepper, to taste
For the Molcajete Base
- 1 chicken breast
- 15 ml olive oil
- 0 g fine sea salt, to taste
- 0 g black pepper, to taste
- 200 g sirloin steak
- 150 g cooking chorizo
- 1 scallion
For the Refried Beans
- 60 ml vegetable oil
- ½ onion, small
- 800 g kidney beans, canned
- 75 ml chicken stock, low-sodium
- 0 g fine sea salt, to taste
- 0 g black pepper, to taste
To Serve
- 8 flour or corn tortillas
- 15 g cilantro, fresh
- 1 avocado
- 1 lime
Nutrition (per serving)
Method
In a pestle and mortar, combine the garlic, chipotle chili, chopped onion, and cilantro. Crush into a coarse paste.
Add the quartered tomato (seeds removed) to the paste and crush gently with the pestle. Stir in the Mexican beer and canned chopped tomatoes. Season with salt and pepper to taste.
Transfer the salsa to a saucepan. Heat over medium heat until it comes to a gentle boil.
While the salsa simmers, prepare the molcajete base. In a small bowl, toss the chicken strips with olive oil, salt, and pepper.
Heat a griddle pan over medium-high heat. Add the chicken strips and cook for 3-4 minutes per side, until fully cooked through.
Season the sirloin steak and chorizo with salt and pepper. Add the steak and sliced chorizo to the griddle pan and cook for 2-3 minutes per side, or until cooked to desired doneness.
Remove the cooked meats from the griddle and set aside to rest in a warm place. Add the trimmed scallions to the griddle pan and cook for 1-2 minutes, until slightly softened.
Prepare the refried beans: Heat a saucepan over medium heat. Add the vegetable oil and chopped onion. Fry until golden-brown.
Add the kidney beans (draining one can completely and using the liquid from the other), stir, add the chicken stock, and bring to a simmer. Reduce heat and simmer the beans for 5-8 minutes.
Remove beans from heat, let cool slightly, then purée with a hand-held blender. Season with salt and pepper. Reheat if necessary.
Toast the tortillas under the grill until lightly browned, about 1-2 minutes.
Serve the hot salsa in a molcajete or pestle and mortar. Slice the steak, chorizo, and chicken. Add these to the salsa.
Garnish the top with the grilled scallions, sliced avocado, and chopped cilantro. Serve the refried beans, lime wedges, and toasted tortillas on the side.
Chef's Notes
- A traditional molcajete is a mortar and pestle made of volcanic rock. The dish is usually served directly from this vessel, which retains heat.
- Adjust the amount of chipotle chili to your spice preference.
- For extra flavor, add some of the rendered chorizo fat to the beans while you're refrying them. This will also give them a richer color.
- If you don’t have a grill, use a griddle pan or large skillet to cook the meats.
Storage
Refrigerator: 3 days — Store salsa, refried beans, and cooked meats separately in airtight containers.
Reheating: Reheat refried beans and meats in a pan or microwave until heated through. Reheat salsa gently on stovetop.
