Molcajete

2 boneless skinless chicken breasts, cut into strips
1 lb beef, such as flank steak, cut into strips
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onion
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallion, for garnish
chopped jalapenos, for garnish (optional)
1 ripe avocado, pitted, peeled, and cut into slices, for garnish

makes 6 servings

Directions
- Sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
-In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
-Add remaining ingredients and the cooked meat strips, and simmer for 10 minutes.
-Garnish, serve, and enjoy!

Number of Servings: 6

Recipe submitted by SparkPeople user LIFECHANGENOW.