Alright. Whoa, I was just doing a handstand hold to the interval of Dr. Izumi Tabata, and now I’m about to make my acorn squash molcajete with carne asada. I gotta go wash my hands. You guys gather these ingredients: 1 lb. peeled and deveined wild shrimp, 2 lb. thinly-sliced carne asada meat, diced, 8 cups tomatillos, peeled and quartered, 4 cups diced onion, 3 acorn squash, Cheechako Taco spice blend, 10 cloves minced garlic, cilantro, avocado, and red onion, to garnish, Now the molcajete is the mortar and pestle that’s made out of lava rock, and you’ll see it a lot in Mexican restaurants where they load it up with food, and they stick it in the oven and it comes out bubbling and boiling over I love the thing. Alright, there’s a place in Basalt, Colorado called El Korita. They have a great one. If you’re ever there try that one out. But I’m going to give you my version. We’re going to use acorn squash. Half of it’s going to be our molcajete. So we need a sauce to build into it. We’re going to start that right now with a little olive oil, and our garlic. Get that toasting up. We’re going to go in with our tomatillo, and you could boil this stuff from the start, but I’m going to try to caramelize it a little bit, bring a little more flavor and some color to our sauce. Now with our acorn squash, we’re going to cut these in half, and as best you can, go right down the middle, and try to get through the stem. Boom. Aw, I broke the stem with my finger. But that’s what we’re looking for. Next step is we’re going to scoop these out Just like that. You can save these seeds if you want. Toast them up. But we’re just looking for something like that, and set that on the pan here. Little oil, Cheechako Taco, Boom. Just like that. We’ll do that same process with the rest of them, get those in the oven at 350F, until they’re about halfway cooked. We’re getting some good color on our tomatillos here. Let’s see a good example. Look at this bad boy. As many of them as possible looking like that and we’re happy campers. I’m going to give this–actually, right now, I’m going to add some water, about right there, and then we’ll let these cook until they’re soft. Next up is our meat. We’re going to start with the beef, and the Cheechako Taco, about that much, maybe like 2-3 tablespoons, something like that, and then our shrimp, and then we’ve got some onions. So half of our onions are in here. The other half I’m going to add to my tomatillos, and then these are just about to the point where we’re going to blitz them up and make our sauce. You can see here, they’re kind of giving out their seeds, and are just soft to the touch. You could transfer this to the blender if you don’t have one of these, but just an easier way to do it. You have fewer dishes, and it’s just convenient. Alright. I’m good with that. We’re keeping that chunky you guys. You could puree it all the way, but I like to have a few chunks of the tomatillo still in there. It’s kind of a hearty salsa. Here we are. We’ve got–four of the squash halves were ready. The other two are still going. But what we’re looking for is something you know, you wouldn’t eat it at this point, but it’s got some give to it, right? It’s softening up. Something like that, and then it’s going to finish cooking with all this stuff in the middle. Now we’ll add our sauce to our meat. Now we’ll transfer this into our molcajetes. So there we have it guys. Piled high, Make sure we’re not dripping over the edge. Now what’s going to happen is it’s all going to cook together. We hope to get some bubbling, kind of some overflowing juices. I’m going to get these back in the oven. Bubbly, bubbly, bubbly. Here we go guys. Boom. Nailed it. They’re bubbling over. Everything’s hot. I cooked them to about 140F in the middle. The mixture that we made actually filled 10 halves. 10 halves, so you’ll need five squash. When you but a squash, you don’t know how much room there’s going to be on the inside, so we were just estimating. We have six more of these in the oven. So the only thing missing right now is a fork and a spoon. Let’s dig in. I’ve gotta get back to my Tabata intervals, but I want you guys to get in the kitchen and give my molcajete a try. You’ll be happier if you do.