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Mollejas, Fajiters and Shrimp Part 2

Good ole South Texas cookin. Mollejas and Fajitas on the BBQ Pit. Deep fried Shrimps. Do watch the Mollejas, Fajiters amd Shrimp Part 1 for complete recipe.
For the shrimps
  Shrimps 2 Pound, devein
  Cajun seasoning 2 Tablespoon
  Oil 3 Cup (48 tbs) (For deep frying)
  Cornmeal 2 Cup (32 tbs) (Louisiana fish fry)
For the mollejas
  Mollejas 600 Gram
  Sour orange juice 1⁄2 Cup (8 tbs)
  Fajita spice mix 2 Tablespoon (Mitchel con)
For the fajitas
  Skirt steak 1 Pound
For the salsa
  Seasoning mix 30 Gram (Suckle Busters, Bustin with flavors)
  Diced tomatoes and green chilies 1 Can (10 oz)
  Water 1⁄4 Cup (4 tbs)
For the onion
  Onion 2 Cup (32 tbs), slice
  Olive oil 2 Tablespoon
  Seasoning mix 1 Teaspoon (Suckle Busters, Bustin with flavors)
  Tortillas 2

1. Clean, shell and devein the shrimps and marinate with Cajun seasonings.
2. Marinate the mollejas with sour orange juice and fajita spice.
3. Clean and marinate the skirt steak with fajita seasoning.
4. Set aside all the meat and shrimps for 60 minutes.
5. In a bowl combine seasoning mix, can of diced tomatoes and water, keep it in the fridge for at least 30 minutes or until needed.
6. Prepare the grill.
7. Heat the jambalaya pot and pour the oil for deep frying. Bring it up to 350 degree.

8. Place the mollejas on the top rack of the grill, and let it cook.
9. Coat the shrimps with the corn meal in batches.
10. Once done fry them in the hot oil for 5 minutes or until golden brown.
11. Remove and drain in paper towel, keep it aside.
12. Check on the mollejas and place it on the bottom rack and grill them for 10-15 minutes, flipping it once in a while, place it back on the top rack later.
13. Place the skirt steak on the grill and grill it for 30 minutes.
14. In the meantime slice some onions and place it on the cast iron fajita pan and season them with seasoning mix and olive oil.
15. Once done place the pan on the grill and cook it along with the skirt steak shut the lid and grill.
16. Once the onions have softened, apply some of the onion oil on tortillas and warm them up on the grill.
17. Remove the skirt steak and the mollejas and let it rest for 10 minutes.
18. Slice the mollejas and skirt steak.

19. Serve the fajita steak along with the tortillas and grilled onions.
20. Serve the mollejas along with the tortillas and grilled onions.
21. Serve the salsa along with the tortillas chips.

Things You Will Need
Jumbo laya pot
Banjo burner
Cat iron fajita pan

Recipe Summary

Difficulty Level: 
Main Dish
High Fiber, High Protein
Preparation Time: 
90 Minutes
Cook Time: 
60 Minutes
Ready In: 
150 Minutes

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Average: 3.9 (4 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 902 Calories from Fat 284

% Daily Value*

Total Fat 32 g49.2%

Saturated Fat 6.7 g33.4%

Trans Fat 0 g

Cholesterol 728.4 mg242.8%

Sodium 1486.1 mg61.9%

Total Carbohydrates 67 g22.5%

Dietary Fiber 6.7 g27%

Sugars 8.3 g

Protein 69 g137%

Vitamin A 20.4% Vitamin C 54.5%

Calcium 15.6% Iron 41.9%

*Based on a 2000 Calorie diet

Mollejas, Fajiters And Shrimp Part 2 Recipe Video