Seafood Mexican Stew Molcajete De Mariscos Recipes

SEAFOOD MOLCAJETE

Steps:

• Cut up tomatillos, onion into quarters and place on baking sheet. Drizzle a little olive oil on top and sprinkle some salt on the veggies. Add poblanos to the sheet.
• Roast at 350° for 20 minutes
• 1/2 way through turn flip over the poblanos
• When done, pull veggies out of the oven and set them aside.
• Turn the heat in the oven up to 500°; Turn the molcajete upside down and place it in the oven on a tray. You want the molcajete blazing hot, so keep in over 30 minutes or more.
• Take poblanos and blister them over your burner on your stove.
• When you have blistered both chiles, put them in a plastic supermarket bag or ziplock and let them steam in the bag for a good 10 minutes.
• Peel the skin off the chiles and set them aside. You can cut the tops off the poblano and remove the seeds.

RICH'S SOPA DE MARISCOS (MEXICAN SEAFOOD SOUP)

Steps:

• With a mortar and pestle (or molcajete if you have one!), crush cumin seed. Add chopped garlic and chopped jalapeño and crush into a paste. Add a little water to free the spices.
• Add olive oil to a heavy-bottom cooking pot or Dutch oven. Saute onions. Add tomatoes and peppers and continuing sauteing until tender.
• Add all the rest of the ingredients except seafood and cilantro. Bring to full boil, cover, and simmer gently for 40 minutes.
• Add fish and cilantro, and gently simmer an additional 15-20 minutes. Serve hot with chips and salsa.

SEAFOOD MEXICAN STEW (MOLCAJETE DE MARISCOS)

Steps:

• email me for preparations please at [email protected].
• Thanks!