Molcajete de Mar y Tierra
This Molcajete de Mar y Tierra is a true showstopper, bringing together the best of land and sea in one bold, sizzling spread. Snow crab, lobster tail, octopus, and shrimp are each seasoned and cooked to perfection with Spanglish Asadero seasonings, while tender steak and pork ribs round out the feast with smoky, savory flavor. A charred, homemade salsa ties everything together with bright, spicy depth.
Perfect for a special occasion or a show-stopping family feast, this surf and turf molcajete delivers an unforgettable combination of flavors and textures in every bite.
This Molcajete de Mar y Tierra is a true showstopper, bringing together the best of land and sea in one bold, sizzling spread. Snow crab, lobster tail, octopus, and shrimp are each seasoned and cooked to perfection with Spanglish Asadero seasonings, while tender steak and pork ribs round out the feast with smoky, savory flavor. A charred, homemade salsa ties everything together with bright, spicy depth.
Perfect for a special occasion or a show-stopping family feast, this surf and turf molcajete delivers an unforgettable combination of flavors and textures in every bite.
Ingredients
2 snow crab legs
2 lobster tails
Octopus tentacles (pre-cooked)
1 lb shrimp
1 lb skirt steak
Pork ribs
2 sticks of butter
½ Cup minced garlic
3 lemons
Instructions
Crab Legs
Place the pre-thawed crab legs in the oven or smoker at 250°F, basting in a garlic butter mixture every 5 minutes.
Cook for about 25 minutes. The smoker will add a rich, smoky flavor.
Lobster
In a pan over medium heat, add 2–3 Tbsp of oil and place the lobster tails meat-side down.
Add butter and minced garlic.
Season with Spanglish Asadero Golden Garlic seasoning and baste the lobster as it cooks. Add rosemary for a fresh hint of flavor if desired.
Cook until it reaches 140°F, then remove.
Octopus Tentacles
Drizzle the pre-cooked tentacles with olive oil and season with Spanglish Asadero Chipotle Chicken seasoning.
Grill over medium-high heat for 3 minutes per side.
Finish with a squeeze of lemon juice.
Shrimp
Season the shrimp with Spanglish Asadero All Purpose seasoning and grill over medium heat.
Cook about 2–3 minutes per side, then remove.
Finish with a squeeze of fresh lemon.
Steak
Drizzle the steak with olive oil as a binder and season with Spanglish Asadero Carne Asada seasoning.
Grill over high heat to your desired temperature (pull at 125°F for medium-rare).
Chain-Cut Pork Ribs
Season with Spanglish Asadero All Purpose seasoning and grill over medium heat, flipping every two minutes.
Once the ribs reach 190°F, drizzle with Spanglish Asadero Pineapple Chipotle BBQ sauce and cook 5 more minutes before removing.
Salsa
In a pan over medium heat, add the tomato, tomatillo, jalapeño, dried red chiles, onion, and garlic. Cook until nicely charred.
Transfer everything to a blender along with the beer (or water).
Add fresh cilantro and your favorite Spanglish Asadero seasoning.
Blend to your desired consistency.
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