Page 1
AUTHENTIC
MOLCAJETE
About This Molcajete
This authentic 8.5" dia. molcajete is the
traditional Mexican version of the mortar,
with a rounded shape set on three short legs
and carved of natural volcanic stone. The
molcajete is used with the included tejolote,
or pestle, which is carved from the same
material. Together they are a must-have tool
for rustic salsas, guacamole and mole.
History & Usage
Evidence of the molcajete goes back thousands of years and likely evolved from the
metate, a primitive grinding slab. A ceramic
version was used by pre-Hispanic Mesoamerican cultures. In Nahuatl, the language
of the Aztecs, molcajete and tejolote literally
translate as “sauce bowl” and “stone doll.”
Molcajetes are used to crush and grind
spices and herbs as well as blend salsas and
pastes. The rough, porous volcanic stone
offers a superb grinding surface that renews
itself as the pores are ground down.
They also make attractive and practical
serving vessels, for the volcanic stone helps
to insulate hot or cold foods.
Like other heirloom cooking tools such
as woks or cast iron pans, molcajetes benefit
from an initial cure and seasoning before
entering a lifetime of service.
Step #1: Initial Cure
Place the molcajete and tejolote in a sink
1.
and rinse thoroughly.
Put a few handfuls of raw white rice into
2.
the molcajete, add some cold water and
grind the rice using the tejolote.
Repeat several times, making sure you
3.
have ground the entire interior surface
of the bowl. Rotate the tejolote as you
grind, so its surface is cleaned also.
The molcajete is cured when
4.
of stone or grit are present in the rice and
the water runs clear. Proceed to Step #2
and choose a seasoning method.
Normal Cleaning
Simply scrub the molcajete with a brush and
warm water. If necessary, unscented detergent
may be used, provided you rinse thoroughly.
Made in Mexico for R.S.V.P. International, Inc. Seattle, WA © 2009 Item # GUAC-2
no loose bits
Step #2: Initial Seasoning
Choose Method A or B
Method A: Clean the molcajete with soap
and water, rinsing thoroughly. Using the
tejolote, create a paste in the molcajete
with the cloves from 6-8 large heads of
garlic. Spread the paste over the inside of
the bowl, making sure the paste gets into the
stone’s pores. Let it sit overnight. The next
day, rinse the paste off with water.
Method B: With the tejolote, create a paste
in the molcajete with one chopped onion,
the cloves from one head of garlic and 3-4
tbsp. cooking oil. Spread the paste over the
inside of the bowl, making sure to cover all
the pores. Bake in an 300°F oven for 30
minutes. Let cool, then rinse with water.
TIPS: The more you use your molcajete, the
better it will grind and add flavor to whatever
is prepared in it. Best results are achieved by
using short pounding and grinding motions,
rather than long scraping motions.
Guacamole FOR THE MO LCAJE TE
2-3 jalapeño or serrano chile
peppers, finely chopped
1 clove garlic
1/2 onion, finely chopped
1 plum tomato, chopped
2 tbsp. cilantro, chopped
Place the chile peppers and garlic into the molcajete and pound with the
tejolote until a paste forms. Add the chopped onion, tomato, cilantro, avocado
and optional mayonnaise. With the tejolote, lightly mash and blend the
mixture, which should remain slightly chunky. Season to taste with the lime
juice and salt. To prevent discoloring, place the saved avocado pit back into
the guacamole and adhere plastic wrap to the surface of the guacamole. Let
sit for 30 minutes to allow the flavors to blend. Remove both the plastic wrap
and avocado pit and serve the guacamole right from the molcajete. Makes a
wonderful dip or topping for chips, raw vegetables, tacos and enchiladas.
2 avocados, peeled, pitted
and cut into large chunks
(save one pit)
1 tbsp. mayonnaise, optional
2-3 tbsp. lime juice
Salt to taste
Fresh Tomato Salsa FOR THE MO LCAJE TE
6 plum tomatoes
3 large garlic cloves, unpeeled
1 Anaheim chile pepper
2 jalapeño chile peppers
3 green onions, finely chopped
1/3 cup cilantro, chopped
Roast the tomatoes, garlic, and chile peppers on a foil-lined baking sheet
under an oven broiler (or roast briefly on a gas grill or stovetop cast iron pan),
until the skins are blackened and the pulp is soft. Cool and peel the garlic;
peel the tomatoes if desired. Combine the garlic and chile peppers in the
molcajete and pound with the tejolote until a paste forms. Add the tomatoes
and crush coarsely. Blend the remaining ingredients into the tomato mixture
and season to taste with the lime juice and salt. Cover the molcajete and let
sit for one hour to allow the flavors to blend and develop. The salsa may be
thinned with ice water if desired. Serve the salsa right from the molcajete.
1 4-oz. can diced green chiles
1 tbsp. olive oil
1-3 tsp. lime juice
Salt to taste
Loading...