Molcajete with Fresh Pineapple Juice
Are you looking for a great appetizer for a party…well, look no further. This appetizer has something for everyone from beef to vegetables.
Ingredients
Molcajete:
1 New York cut steak
1 chicken breast, flattened to 1/2 inch
12 shrimp, peeled and deveined
1 green bell pepper, sliced
1 red bell pepper, sliced
1 cups chopped string cheese
1 1/2 cups tomatillo salsa (I used Salsa Queen brand on air)
Stone bowl (optional)
Pineapple Juice
1 whole pineapple
2 cups water
sugar to taste
Instructions
1
To make the molcajete, salt and pepper the steak and chicken. Grill the steak to medium rare and and fully cook the chicken and shrimp.
2
Just before the meat is cooked, add the bell pepper slices and grill them for about 3-5 minutes.
3
If using a stone bowl (can use a fondue pot or heat the cheese and tomatillo salsa before putting in a bowl), heat the stone bowl to about 350 degree’s.
4
Add the chopped string cheese into the hot bowl and pour the tomatillo salsa over the cheese.
5
Once the steak, chicken, shrimp and bell pepper slices are done, remove from the heat and slice the steak and chicken into slivers.
6
Place the steak and chicken slices into the bowl along with the shrimp and grilled bell pepper slices. Serve and enjoy.
7
To make the pineapple juice, cut the top and bottom off of the pineapple. Slice down the sides of the pineapple to remove the “husk” of the pineapple.
8
When ready to make the pineapple juice, slice the pineapple into equal size pieces and blend with the water and sugar until well blended. Taste for sugar and adjust as needed. Serve over ice with the molcajete and enjoy!
