How to Use a Molcajete
The Pre-hispanic blender and food processor.
A Pre-hispanic Food Processor
A molcajete is a large mortar and pestle made from volcanic stone used to prepare food in Mexico, particularly salsas. Think of the molcajete as a Pre-hispanic blender and food processor.
There are two parts to a molcajete the mortar or base which is called the molcajete and the pestle or grinder which is called the mano or hand in Spanish.
A molcajete is an integral part of a well-equipped Mexican Kitchen. You certainly can make great salsa without one, but it is a nice addition to your kitchen utensil collection if you cook Mexican food often.
Why Use a Molcajete Instead of a Blender?
The grinding action of the molcajete releases the essential oils of the ingredients you are processing which adds depth of flavor to your food. Preparing food in a blender chops the food instead of grinding it which releases less flavor and gives it a different texture.
If you need to be convinced that there is a difference in flavor, do a taste test by making two batches of the same salsa, one in the blender and one in the molcajete. I guarantee that you will be able to see and taste the difference. Full disclosure - I don’t always make everything in the molcajete. The need for speed or an easier cleanup wins many times. But, I really should :)
How to Use a Molcajete
Chop any ingredients that you plan on preparing in the molcajete. It makes processing easier and gives your food a more uniform texture. The finer you chop the ingredients before adding them the smoother your food will be.
Start adding the ingredients in small batches. Don’t dump all of the ingredients in at once. Using the “mano” press and then twist the food to break it down. Add more until all ingredients are fully incorporated and blended to the desired texture.
If it feels awkward at first, you will get the hang of it after a few uses. Don’t worry.
How to Choose
Molcajetes come in many sizes or shapes. The smaller sizes are used to make portions for one or two people and the larger ones to make family-sized portions.
Molcajetes have personalities. If you can, try a few out. Hold the mano in your hand and practice grinding with it. Do the same in another and then another until you find one that feels most comfortable. There is no right or wrong when choosing. Choose the one that feels most comfortable to you and the size is appropriate for the amount of food you want to make with it.
Readying Your Molcajete for Its First Use
Most new molcajetes need to be “cured” before you use them. Curing doesn’t mean oiling it and heating it the oven like you would with a cast-iron skillet. Curing means smoothing out the interior and removing and grit.
To cure a new molcajete, add a few tablespoons of rock salt or dry white rice. Use your pestle or “mano” to grind it thoroughly. As you grind, the salt or rice will turn gray and you will notice some grit. Discard the ground mixture and then add a few more tablespoons of salt or rice and grind again. When the salt or rice no longer turns gray when you grind it the molcajete is now “cured.” Rinse the molcajete and mano under running water and it is ready to use.
How to Clean
Molcajetes are easy to clean. Just scrape out any remaining food and then rinse it under hot running water. Use a kitchen brush to remove any food that is stuck. Add a couple of drops of dish soap and then scrub some more with your kitchen brush. Rinse again thoroughly with hot water to ensure no soap residue remains. Pat dry with a kitchen towel and allow it to dry completely before putting it away.
A molcajete will last nearly forever. If you clean it regularly and don’t drop it on a hard surface you will be able to pass it on to the next generation. And, they should be able to pass it on to the next.
