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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 thou-

sands of years and likely evolved from the

metate, a primitive grinding slab. A ceramic

version was used by pre-Hispanic Meso-

american 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

and rinse thoroughly.

Put a few handfuls of raw white rice into

the molcajete, add some cold water and

grind the rice using the tejolote.

Repeat several times, making sure you

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

no loose bits

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.

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.

Fresh Tomato Salsa FOR THE MOLCAJETE

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.

Guacamole FOR THE MOLCAJETE

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.

1 4-oz. can diced green chiles

1 tbsp. olive oil

1-3 tsp. lime juice

Salt to taste

2 avocados, peeled, pitted

and cut into large chunks

(save one pit)

1 tbsp. mayonnaise, optional

2-3 tbsp. lime juice

Salt to taste

ITEM #GUAC-2 / INSTRUCTION BOOKLET

Dimensions (accordion folded): 74.25 x 105mm (A4)

AUTHENTIC

MOLC AJETE

GUAC-2_insert.indd 1 2/23/2009 2:58:47 PM

MOLC AJETE 1

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About This MolcajeteThis authentic 8.5" dia. molcajete is the traditional Mexican version of the mortar, with a rounded shape set on three shor

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