Recipe(tried): Molcajetes with Tomatillo Salsa

I was FINALLY given this recipe for MOLCAJETES by one of our local Mexican Restaurants in Ponce. I hope the lady that was interested in them still visits our RECIPELINK!

MOLCAJETES:
Although this dish is traditionally served in the stone bowl from which it takes its name, it can be placed in the oven and heated.

Vegetable oil
8 oz. chicken breast, sliced fajita-style (there are beef, chicken & seafood Molcajetes)
16 shrimp, peeled
Salt
1 cup each: chopped onion and tomato
1 cup tomatillo salsa (from recipe below)

Garnish:
4 green onions
1/2 avocado, cut into fourths
2 tomatoes, sliced
1/4 cup chopped onion
1/4 cup chopped cilantro
1 cup shredded cheese ( it is a white native cheese similar to our Queso Blanco)

Tomatillo salsa:
1 1/2 chile de arbos (dried chiles)
2 cans (11 oz. each) tomatillos, with liquid from one can reserved
1/4 onion, chopped
1/4 bunch cilantro, chopped
1 large clove garlic, chopped

Place ovensafe serving dish in 250F-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.

Lay 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 ingredients in a blender or food processor; process until well blended.

Source: Maria Bonita Mexican Restaurant, Ponce, PR