Salsa taquera en molcajete from Asada: The Art of Mexican-Style Grilling (page 193) by Bricia Lopez and Javier Cabral

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Carne asada clásica; Rib eye para taquear

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Baxter850 on March 14, 2026

    Great flavor. The volume of tomatillos was too much for my large molcajete. Tomatillos need to be soft to use molcajete so the Miller’s are definitely advised. Ended up blending because my non-Miller’s weren’t soft enough to crush in the molcajete. Mild spiciness.

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