2 tablespoons of fajita mix Mex-Al (seasoning for making fajitas)
700g of beef (e.g. sirloin or tenderloin)
5 nopales leaves (cactus leaves)
1 bunch of spring onions
1 chorizo sausage
3 tomatoes
2 tablespoons of salsa verde
½ onion
1 clove of garlic
¼ cup fresh coriander leaves
Salt and pepper to taste
White or blue corn tortillas “taqueras” 4"
1. roast the tomatoes with the onions, garlic and chilies for 7 minutes. Grind the ingredients in the molcajete until a homogeneous paste is obtained. Add the salsa verde and cilantro, mix and season with salt and pepper if necessary. Set aside.
2. season the meat with the fajita mix.
3. grill the nopales, meat, panela cheese, onions, chorizo and nopales.
4. place the molcajete on the grill, on the side with the lower heat, so that it warms up slowly while you grill the rest of the ingredients.
5. heat the tortillas. For best results, we recommend thawing them in the refrigerator before heating them on the grill.
To serve, pour the previously prepared salsa into the preheated molcajete, add the remaining ingredients.
Serve with tortillas and enjoy!
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