"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Molcajete Recipe

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This recipe for Chicken Molcajete, by , is from Garden Valley Relief Society Cookbook 2018, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Casie Hileman


2 slices of bacon, cut into 1 inch pieces
1 1/2 Tbsp vegetable or canola oil
1 pound chicken tenders or boneless skinless chicken breasts trimmed and cut into strips
1/2 of a large onion (a sweet variety), sliced into strips
a handful of colored bell pepper slices (green, red, orange, yellow - your choice)
1 large tomato, cut into about 8 wedges
1 large head of garlic (still in the paper skin)
1 1/2 Tbsp extra virgin olive oil
8 oz can of tomato sauce
2 - 3 cups of beef stock/broth
1/2 can (about a cup) of mild red enchilada sauce
seasoning - salt, pepper, cumin, ancho chili powder, oregano
1 ripe avocado
1 - 2 limes, juiced
queso fresco Mexican crumbling cheese
shredded Mexican "quesadilla" cheese (could substitute mozzarella)
flour tortillas (corn tortillas are more authentic to this recipe, but we prefer the flour tortillas)
optional additions for garnishing and serving.... chopped cilantro and sour cream (with added lime zest)

Please see this website for directions.





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