Molcajete Fajitas

Molcajete Fajitas has come about from eating at two different restaurants on opposite sides of the country. Since I make it in my home from leftovers. It’s a everything but the kitchen sink fajitas.

First time I had Molcajete Fajitas was at Kay N Daves Catina in Culver City, California. It was the most amazing Mexican dish I ever had! It came to the table bubbling hot! I tried to savor every bite and remember the flavors I tasted. I remembered some.

Then my husband and I went to our local Mexican restaurant and they had a Molcajete Fajitas at Salsa’s Mexican Restaurant in Palm Coast, Florida. It was very similar to the one I had in California. I liked their addition of more vegetables. I ate it numerous times over about 6 months.

I then decided to make it at home. I had a leftover steak from dinner the night before and a chicken breast from a few nights prior. I decided these leftovers needed to be used and it would make the perfect Molcajete Fajitas. This is why my recipe varies in the amounts of the meats below. Use what you have is close to the amounts below. I highly suggest cleaning out your fridge to make this!

When you make this amazing recipe (or any of my recipes) tag me on social media using the #MyWorldSimplified

Molcajete Fajitas

Ingredients:

1 tablespoon oil
1 large onion, diced
2 large bell peppers, diced
1/4 teaspoon salt
1 medium zucchini, cut into about 1 inch cubes
8 ounces mushrooms, sliced
2 large tomatoes, diced
1-2 cups cooked beef, sliced or cubed (see above about why the various amounts for proteins)
1-2 cups cooked chicken, sliced or cubed
About 1/2 pound cooked shrimp
1/4 cup Mole Poblano

Directions:

Place oil in a large pot. Add the onion, bell peppers and salt. Cook until the onion becomes translucent.

Add the zucchini and mushrooms. Cook about 5 minutes.

Add the remainder of the ingredients, stir gently, and cover. Simmer for about 15 minutes, stirring twice in that time.

Optional: Top with Montery Jack cheese. Serve with warm tortillas and Enjoy!