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    You are in: Home / Recipes / Mexican Style Meat and Vegetable Stew - Azteca's Molcajete Recipe
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    Mexican Style Meat and Vegetable Stew - Azteca's Molcajete

    Mexican Style Meat and Vegetable Stew - Azteca's Molcajete. Photo by Julesong

    1/1 Photo of Mexican Style Meat and Vegetable Stew - Azteca's Molcajete

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Julesong's Note:

    Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ingredient list bother you... although there are a lot of them, this recipe is actually quite easy to put together. Quick and easy!

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    Units: US | Metric


    1. 1
      Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
    2. 2
      Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
    3. 3
      In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
    4. 4
      Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
    5. 5
      Garnish, serve, and enjoy!
    6. 6
      Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
    7. 7
      Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

    Ratings & Reviews:

    • on January 07, 2015


      Excellent. I love Molcajete and now I am so excited to be able to make it myself. This recipe is so good. I used low sodium bullion and the only other thing I did differently was to double the mushrooms. Thank you for the recipe!

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    • on November 09, 2008


      Different but good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 20, 2008


      This is my husbands ( and everyone else who we have made it for) favorite. We used turkey instead of the beef and turkey bacon . But is is also awesome with the beef and regular bacon. Everyone loved it and is asking for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (9)


    Nutritional Facts for Mexican Style Meat and Vegetable Stew - Azteca's Molcajete

    Serving Size: 1 (428 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 257.2
    Calories from Fat 116
    Total Fat 12.9 g
    Saturated Fat 2.5 g
    Cholesterol 49.0 mg
    Sodium 541.1 mg
    Total Carbohydrate 14.9 g
    Dietary Fiber 5.7 g
    Sugars 5.6 g
    Protein 22.0 g

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