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Serves
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Ingredients
Red spicy salsa
  • 3 tomatoes
  • 3 garlic cloves, crushed
  • 2 dried chillies, cayenne are good add more if you like a lot of heat (soak in a little hot water for a few minutes)
  • 4 rashers of smoked bacon, diced finely
  • 1 onion, diced finely
  • ½ a small red pepper, diced finely
  • 60 ml Mexican beer
  • 1 Bunch of fresh coriander
  • Olive oil for frying
Topping options:
Shredded beef:
  • ¼ kilo Beef skirt or brisket
  • 1 white onion, diced
  • 1 stick of celery, halved
  • 1 bulb of garlic, grated
  • 120 ml orange juice
  • 60 ml lime juice
  • 400 ml tin chopped tomatoes
  • 473 ml good quality beef stock (1 pint)
  • Dry rub spices mix all of this together in a bowl:
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp coriander powder
  • 1 tbsp cayenne pepper
  • 1 tsp garlic salt
  • 8 whole cloves, ground
  • ½ tsp all spice, ground
  • 1 tsp salt
  • 1 tsp black pepper
Shredded lime chicken
  • 1 chicken breast, whole
  • 1 lime
  • 200 ml water
  • salt & pepper
Griddled chicken
  • 2 chicken breast cut into strips
  • salt and pepper
Shrimp
  • Large fresh raw prawns, peeled and butterflied (enough for a few per person)
  • ½ fresh lime
Others
  • 1 Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips
  • 3 Spring onions halved lengthways, I used the white part of larger spring onions
  • 1 avocado sliced
  • mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways
  • Monterey Jack cheese cut into strips
  • 1 lime sliced into wedges
  • Tortilla wraps
Salsa Roja Picante en Molcajete Salsa Roja Picante en Molcajete
Salsa Roja Picante en Molcajete
True Mexican Fajitas

Traditionally served in a 'Molcajete' which is a stone tool similar to a pestle and mortar. We would call this the 'volcano'. When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity. It is similar to Fajitas but much better. The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies. There are other bases such as a Mole which is a deep rich sauce with a hint of chocolate, or Tomatillo which is my favourite, tomatillo is a Mexican green husk tomato.


On top you have your choice of meat, cheese, spring onions, chorizo, avocado and peppers. Eat as you would eat Fajitas, layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up! 


In the photo it is using Mexican shredded beef. But I have cooked this with many different options, griddled sliced chicken, or lime shredded chicken, the options are endless. I have included all recipes so don't be put off by the MEGA list, scroll through and select which topping you prefer.


Time scale does depend on which toppings you choose, there are many steps to this but it is worth it and is a great dish for dinner parties.

 

Prep 30 minutes
Total 2 hours

Salsa (can be made in advance and reheated)

  • Using a hand blender or smoothie maker, blend the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt. Set aside.
  • Heat a little oil in a wide sauté pan it is good to use which pan you would like to serve in. If you want to serve in a separate dish that is fine too, do this step in a frying pan.
  • Add the bacon and let this brown a little then add your onion and diced red pepper until soft. Pour in the tomato mix and stir. 
  • Let this simmer while you prep your toppings.

Topping options:

Shredded Beef (make in advance):

  • Pat the beef removing moisture then rub and pat over the dry rub ingredients making sure all sides are covered.
  • Heat a frying pan and add a little oil, brown the beef on all sides then remove and place either into a deep pan or into a pressure cooker if you have one.
  • Using the same frying pan add the onion cook for a few minutes before adding the garlic.
  • Add the lime juice, orange, salt and pepper and any left over dry spices. Keep stirring then add the tin tomatoes add half of the beef stock. Cook for a minute more.
  • Pour this over the beef then add more stock if needed, just need to make sure the beef is covered in liquid.
  • Cover and cook until tender. In a pressure cooker maybe an hour, if in a normal pan more likely 2 hours.
  • Once tender remove the celery and discard. Remove the beef and shred using two forks. If the liquid is quite runny place on the heat uncovered and let it boil a little to thicken, then add the beef and set aside until ready to use.

Shredded Chicken:

  • Place the breast in an ovenproof dish with the lime juice, season well and add the water. Cover with foil and place into an oven at around 200 degrees for 25 minutes or until tender.
  • Remove and shred, set aside.

Griddled Chicken:

  • Heat the griddle pan, season and oil the chicken strips and griddle until cooked, I often cook these after the chorizo using the chorizo oil.

Chorizo:

  • Heat your griddle pan, cook the chorizo until charred no need to add oil, remove, set aside and keep warm.

Onions/Peppers:

  • Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers set aside into an oven on lowest heat to keep warm. 

Prawns

  • Cook on this griddle ideally in the chorizo oil, again season the prawns first and cook through, add a squeeze of fresh lime juice at the end of cooking.

SERVE

  • Warm the tortillas in the oven wrapped in foil.
  • Layer and arrange each ingredient over the salsa, add the rest of the coriander and some more lime wedges.
  • Serve with the warm tortillas, this works well with re-fried beans, sour cream and jalapeños.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com


Salsa Roja Picante en Molcajete
True Mexican Fajitas

Traditionally served in a 'Molcajete' which is a stone tool similar to a pestle and mortar. We would call this the 'volcano'. When I travelled around Mexico I noticed this dish on many menus so it shows its true authenticity. It is similar to Fajitas but much better. The base can be of different variations; I have made this using a spicy tomato salsa with Spanish dried chillies. There are other bases such as a Mole which is a deep rich sauce with a hint of chocolate, or Tomatillo which is my favourite, tomatillo is a Mexican green husk tomato.


On top you have your choice of meat, cheese, spring onions, chorizo, avocado and peppers. Eat as you would eat Fajitas, layer up your soft tortilla; spread some of the salsa then take pieces of each of the ingredients and wrap it up! 


In the photo it is using Mexican shredded beef. But I have cooked this with many different options, griddled sliced chicken, or lime shredded chicken, the options are endless. I have included all recipes so don't be put off by the MEGA list, scroll through and select which topping you prefer.


Time scale does depend on which toppings you choose, there are many steps to this but it is worth it and is a great dish for dinner parties.

 

favorite
print
rate
Prep 30 minutes
Total 2 hours
Serves
US | Metric
Ingredients
Red spicy salsa
  • 3 tomatoes
  • 3 garlic cloves, crushed
  • 2 dried chillies, cayenne are good add more if you like a lot of heat (soak in a little hot water for a few minutes)
  • 4 rashers of smoked bacon, diced finely
  • 1 onion, diced finely
  • ½ a small red pepper, diced finely
  • 60 ml Mexican beer
  • 1 Bunch of fresh coriander
  • Olive oil for frying
Topping options:
Shredded beef:
  • ¼ kilo Beef skirt or brisket
  • 1 white onion, diced
  • 1 stick of celery, halved
  • 1 bulb of garlic, grated
  • 120 ml orange juice
  • 60 ml lime juice
  • 400 ml tin chopped tomatoes
  • 473 ml good quality beef stock (1 pint)
  • Dry rub spices mix all of this together in a bowl:
  • 1 tbsp paprika
  • 1 tbsp oregano
  • 1 tbsp coriander powder
  • 1 tbsp cayenne pepper
  • 1 tsp garlic salt
  • 8 whole cloves, ground
  • ½ tsp all spice, ground
  • 1 tsp salt
  • 1 tsp black pepper
Shredded lime chicken
  • 1 chicken breast, whole
  • 1 lime
  • 200 ml water
  • salt & pepper
Griddled chicken
  • 2 chicken breast cut into strips
  • salt and pepper
Shrimp
  • Large fresh raw prawns, peeled and butterflied (enough for a few per person)
  • ½ fresh lime
Others
  • 1 Chorizo sausage, cut in half, then cut each half lengthways, then cut in half lengthways again so you have long strips
  • 3 Spring onions halved lengthways, I used the white part of larger spring onions
  • 1 avocado sliced
  • mix of red/yellow baby bell peppers (I used around 4 of each) halved lengthways
  • Monterey Jack cheese cut into strips
  • 1 lime sliced into wedges
  • Tortilla wraps

Salsa (can be made in advance and reheated)

  • Using a hand blender or smoothie maker, blend the following up; tomatoes, garlic, dried soaked chillies, half of the coriander, beer, and a good pinch of salt. Set aside.
  • Heat a little oil in a wide sauté pan it is good to use which pan you would like to serve in. If you want to serve in a separate dish that is fine too, do this step in a frying pan.
  • Add the bacon and let this brown a little then add your onion and diced red pepper until soft. Pour in the tomato mix and stir. 
  • Let this simmer while you prep your toppings.

Topping options:

Shredded Beef (make in advance):

  • Pat the beef removing moisture then rub and pat over the dry rub ingredients making sure all sides are covered.
  • Heat a frying pan and add a little oil, brown the beef on all sides then remove and place either into a deep pan or into a pressure cooker if you have one.
  • Using the same frying pan add the onion cook for a few minutes before adding the garlic.
  • Add the lime juice, orange, salt and pepper and any left over dry spices. Keep stirring then add the tin tomatoes add half of the beef stock. Cook for a minute more.
  • Pour this over the beef then add more stock if needed, just need to make sure the beef is covered in liquid.
  • Cover and cook until tender. In a pressure cooker maybe an hour, if in a normal pan more likely 2 hours.
  • Once tender remove the celery and discard. Remove the beef and shred using two forks. If the liquid is quite runny place on the heat uncovered and let it boil a little to thicken, then add the beef and set aside until ready to use.

Shredded Chicken:

  • Place the breast in an ovenproof dish with the lime juice, season well and add the water. Cover with foil and place into an oven at around 200 degrees for 25 minutes or until tender.
  • Remove and shred, set aside.

Griddled Chicken:

  • Heat the griddle pan, season and oil the chicken strips and griddle until cooked, I often cook these after the chorizo using the chorizo oil.

Chorizo:

  • Heat your griddle pan, cook the chorizo until charred no need to add oil, remove, set aside and keep warm.

Onions/Peppers:

  • Heat your griddle pan, oil and season the spring onions then lay in the pan and griddle each side until charred, repeat with the peppers set aside into an oven on lowest heat to keep warm. 

Prawns

  • Cook on this griddle ideally in the chorizo oil, again season the prawns first and cook through, add a squeeze of fresh lime juice at the end of cooking.

SERVE

  • Warm the tortillas in the oven wrapped in foil.
  • Layer and arrange each ingredient over the salsa, add the rest of the coriander and some more lime wedges.
  • Serve with the warm tortillas, this works well with re-fried beans, sour cream and jalapeños.

I’m Lulu, and have been in love with food my whole life. I however took the route of fashion design and have worked within the industry for nearly 20 years, but I always shared recipes with friends and colleagues and dreamed of cooking full time. I am a previous Masterchef contestant which just confirmed I needed cooking to be part of my life plan. These days I am lucky to have a hand in both; being creative in any area is really what I enjoy.


I cook a lot of curries as my family have Indian roots, I also have a cookbook out called CURRY UP. But don’t get ‘curried’ away as I enjoy cooking most foods.


It just about sharing the food love really, nothing more. I hope what you see makes you hungry and entices you to try the recipes out!


Contact: info@lululemonandlace.com