A molcajete is a Mexican mortar bowl made from basalt, a volcanic stone. It is traditionally used with a basalt grinding pestle known as a tejolote. The molcajete's use has been documented since the traditional native cultures, such as the Aztecs and Mayans. Historically, the molcajete has had an animal head carved on one side of the bowl, with a pig appearing most frequently.
Instructions
Preparing Your Molcajete
1. To prepare your molcajete after purchasing it, grind some rice in the molcajete to remove any loose parts and to smooth out the inside of the bowl a bit. You will know that your molcajete is ready when rice ground within remains white instead of turning gray.
2. Season your molcajete. Molcajetes retain some flavor from foods previously prepared in them, similar to cast iron skillets, and will benefit from some use before you prepare your first dish. Grind a mixture of a few garlic cloves as well as basic spices such as salt and pepper.
3. Discard your seasoning mixture, wash the molcajete and tejolote with warm water, and air dry. Your molcajete is now ready to use.
Using Your Molcajete
4. Use your molcajete to produce excellent hand-ground salsas and guacamoles. The texture of a molcajete-ground salsa or guacamole is notably different from one prepared in a food processor.
5. The molcajete can also be heated and used to keep dishes warm. It retains heat for long periods of time
6. Grind items in the molcajete by pressing down onto the food with the tejolote and then twisting. This emits the maximum amount of oils and essences from the food.
7. Wash your molcajete with warm water. Do not use soap, as it will remain within the porous basalt. Allow your molcajete to air dry before using it again.
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