MOLCAJETES

Don't be intimidated by the long list of ingredients. This fajita-like recipe is actually very easy to assemble, and the tomatillo salsa is so good, it can be served on its own as a warm dip.

Ingredients

Vegetable oil

8 oz. chicken breast, sliced fajita-style

16 shrimp, peeled

Salt

1 cup each: chopped onion and tomato

1 cup tomatillo salsa (from recipe below)

Garnish:

4 green onions

½ avocado, cut into fourths

2 tomatoes, sliced

¼ cup chopped onion

¼ cup chopped cilantro

1 cup shredded cheese

Tomatillo salsa:

1 ½ chile de arbos (dried chiles, found in Mexican aisle)

2 cans (11 oz. each) tomatillos, with liquid from one can reserved

¼onion, chopped

¼ bunch cilantro, chopped

1 large clove garlic, chopped

DIRECTIONS

Place ovensafe serving dish in 250-degree oven. Make tomatillo salsa by following recipe below. Heat to simmering and pour 1 cup into serving dish; return serving dish to oven.

Heat vegetable oil in skillet set over medium heat. Saute chicken and shrimp until done; season to taste with salt. Remove mixture from skillet and add to serving dish in oven. Add a bit of vegetable oil to skillet and quickly saute 1 cup onion and 1 cup tomato until onion is soft. Add to serving dish.

Place green onions, avocado slices and tomato slices on top of meat and vegetables. Top with chopped onion, cilantro and cheese. Serve with warm tortillas.

TO MAKE TOMATILLO SALSA: Toast chile de arbos in skillet until fragrant. Combine with other salsa ingredients in a blender or food processor; process until well blended.