Quick Beef Tacos Molcajete Dinner
This recipe is one of the most fun I have ever made, why? because it looks like you worked hours on it when you actually spent under 30 minutes total and are delivering a total beauty. This Beef tacos molcajete dinner is perfect for when you want to impress without having to work to hard on it. The presentation is the star here. I would say that it is perfect for a date night at home or a small group dinner party. My molcajetes are large and one can even feed 2 people but you can use smaller molcajetes to reduce the portion size.
Where can I find a Molcajete?
I buy my molcajetes on Amazon but if you have a Mexican market or Asian market near you, you are likely to find some there. This is the affiliate link to Amazon my store, where you will find the molcajete I used and others I recommend.
What is a molcajete?
A molcajete is a traditional Mexican tool used for grinding and blending foods. It is similar to a mortar and pestle and is typically made from basalt, a type of volcanic rock. The molcajete (mortar) is a bowl-shaped container that can hold the food items to be ground, and the tejolote (pestle) is a hand-held stone that is used to grind the food in the molcajete.
Molcajetes are commonly used to make a variety of Mexican dishes, such as salsas and guacamole. Before the first use, a new molcajete needs to be seasoned, a process that removes any loose grit or rock dust and prepares it for food preparation. This is usually done by grinding rice or dry corn in the molcajete until the resulting powder comes out white, indicating the molcajete is clean and ready for use.
What kind of foods can be made or served in a molcajete?
Molcajetes are most commonly used for making and serving salsas, guacamole, and other Mexican dishes, but they can also be used for a wide variety of other foods. Here are a few examples:
- Salsas
- Guacamole
- Molcajete Salsa
- Spices
- Pesto
- Molcajete Mixto
- Aioli
The rough texture of the molcajete helps to release the flavors of the foods being ground, which can make dishes prepared in it particularly flavorful. However, it’s also important to note that because molcajetes are porous, they can absorb flavors from the foods prepared in them, so it’s often recommended to have separate molcajetes for savory and sweet dishes.
Can I make this Beef tacos molcajete dinner ahead of time?
Yes! All you have to do is prepare the entire meal and add to the molcajete. You will leave out the guacamole, chips for garnish and the lime wedges. Cover lightly with aluminum foil. This I would recommend no more than 1 hour in the “warmer” setting of your oven. When ready to serve, add the guacamole and top with the chips. Then add the lime wedges.
If you don’t have warmer, heat oven to 180° F degrees.
Make sure to be careful when taking the molcajete out of the oven as it could be hot. Use gloves.
Quick Beef Tacos Molcajete Dinner
Equipment
- air fryer This is my model
- 2 molcajetes or more depending on how many people you are entertaining
Ingredients
- 1 1/2 lbs beef tenderloin tips or sirloin tip cut into thin and small strips
- 1 tbsp olive oil
- 2 to 3 tbsp Spanglish Asadero all-purpose seasoning or your favorite Mexican seasoning. Taco seasoning is ok too. You can add the 3rd tbsp after cooking if you want more flavor
- 1/2 lb Panela cheese cut into small cubes
- corn or canola oil for frying panela cheese
- 2 cups prepared guacamole one cup for each molcajete
- 2 bags microwavable Mexican or Spanish rice
- 13 oz container of prepared guacamole of choice I used Good Foods Chunky Traditional Guacamole
- 2 8.8oz packs Microwave ready Mexican or Spanish style rice I used Ben's Original Ready Rice Spanish Style
- 10 oz pack of panela cheese I used El Mexicano brand
- 1 can ready-made refried beans or Mexican black beans I used Rosarita brand
- Tortilla chips for garnishing the guacamole
- Corn street tacos
Instructions
- Slice and chop meat into slices and small chunks.
- Season beef with oil, Spanglish Asadero All Purpose or your preferred Mexican seasoning. set aside.
- Prep cheese by cutting into small pieces. Set aside.
- Place the beef in the airfryer in one single layer.
- Airfry at 210°F degrees for 18 minutes or longer if you'd would like it well done.
- While the beef cooks, fry the panela cheese in corn or canola oil. I fry at medium heat and sometimes the cheese will stick a little and break up a bit. If this happens, as it did when I shot the video, just chop it up a bit as it fries and it will be like a fried cheese hash. I love it like that as well.
- While both the beef and cheese are cooking, place the rice and then the beans in the microwave to heat up.
- Once the beef and cheese are done cooking, assemble in the molcajete as desired.
- If you are making a bit ahead, I recommend no more than one hour before, leave out the guacamole, chips and lime wedges. Set oven to warmer or at 180°F degrees if you don't have a warmer setting. Then you can go get ready to look fabulous for your dinner.
- When ready to serve, remove carefully from the oven. The molcajete will be hot. Add the guacamole, chips and limes wedges.
