- by Laura Muller
Cooking for Día de los Muertos is one of Laura Muller’s most cherished traditions. This year, she’s honoring her loved ones with a special molcajete that’s prepared on the Xolo Sugar Skull Griddle. The beef, shrimp, and nopal pads get a great sear on the griddle and come together perfectly served in warmed tortillas.
Level
Intermediate
Prep Time
10 minutes
Cook Time
30 minutes
Serves
4-6
Cook it With Our
Directions
- Start by cooking the beef. Melt the pork lard on the griddle over medium heat. Season the thin steak with salt, pepper, and minced garlic, then cook in the lard until browned and cooked through. Set aside.
- Prepare the shrimp. Using the same griddle and the remaining beef juices, add the cooking oil. Sauté the sliced chile ancho and minced garlic for a minute. Then, add the shrimp and cook until they turn pink and are fully cooked. Set aside.
- Place the nopal cactus paddles on the griddle. Sprinkle with salt and cook for a few minutes on each side, until they change color. Flip and cook for an additional 2 minutes. Set aside.
- Place the slices of queso fresco on the griddle and cook for 2 minutes on each side, until they are lightly browned.
- Place all the cooked ingredients—beef, shrimp, nopales, and queso fresco—into a molcajete or back onto the griddle. Serve warm and let everyone build their own tacos.
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