I have been wanting one for years, but I have resisted as the only thing I would probably end up making in it is guacamole. True, it would be more authentic guacamole, but I find that a bowl and a fork work just as well. (
for the most part) Sadly, my resolve cracked, and I now find myself sitting here looking at a big bowl that has been chiseled out of the very same type of rock that surrounds my Columbia River Gorge home.... Basalt.
In the grand scheme of things, I am sure it would have been a brighter idea for me to buy one while in San Diego being closer to the border and all. But then again, no one has ever accused me of being a mental giant either. Thus, 1600 miles from the Mexican border, I have broken down and added YET another "gadget" to my kitchen. (
sigh)
OK, that is enough of the buyers remorse.... at least until later. (
you'll see)
One of the reasons I have resisted the purchase of said Molcajete (
mole-ka-HET-tey) is that I kind of knew what I was going to be in for, before I could even use the thing. But, being iced in and unable to get out of your driveway gives you plenty of time for something like seasoning a Molcajete. Cause that is exactly what it takes.... Time. (
I will get to the blood, sweat and tears in a little bit)
Being made of a gas bubble filled lava rock, the Molcajete has the extraordinary ability to fill your food with sand and/or small bits of gravel. On some level this will happen even
if it's properly seasoned, after all you are grinding rock against rock... It stands to reason that you will end up with some sort of sand in your food, right? Think of it as a natural mineral enrichment to your dish. BUT, if the Molcajete is properly seasoned, this sand will be minimized greatly. (
Unless you have mistakenly purchased one of those fake ones made in China out of concrete laced with quartz bits - They are worthless, making better doorstops than actual grinding implements for they will never "season" properly/ The concrete is just too soft)
So, how do you season a Molcajete? Well, it
does take awhile, so we better get started.....
First, you need to soak it in a big pot of water for about 12 hours. (
The water surface will bubble as the tiny holes fill with water and displace the air)
You will notice, upon removing the Molcajete from the water, that there is a bunch of sand in the bottom of the pot. This will be the easiest part of seasoning, just so you know. ;)
Next, scrub it really well with warm water; a wire brush helps but a stiff bristle brush will work as well. Then you need to let it air dry... completely. Mine took 2 days to dry out. Oh, the inside was dry in about 3 hours, but the outside was still damp so I waited.
Now comes the blood sweat and tears part.
You will need --
1 cup Dried Beans (
I used Pinto)
1 cup Dry White Rice
1/2 cup Soaked White Rice
1 Serrano Pepper
3 cloves of Garlic
1 Green Onion
1 TB Cumin seeds
1 TB Rock Salt
First you are going to grind 1/4 cup of the beans in the Molcajete and avoid smashing with the Tejolote (
pestel), simply turn the Tejolote around and around, until you have reduced the beans to a fine powder.
You will notice that the color has become sort of grayish. That is the sand you are trying to wear off... So dump the bean powder and repeat with another 1/4 cup of beans, and again, and again.
That is the Blood....
Now for the Sweat....
Move to the Dry rice. Grind the dried rice, 1/4 cup at a time until it becomes "rice flour", and dump each batch....
You will notice that each consecutive batch of rice will not be as gray as the previous one.
When you are about to grind the final batch of Dry Rice, go ahead and begin soaking the additional 1/2 cup of white rice, in some water.
When you have finished the last batch of Dry Rice, add 1/4 cup of the soaked rice. (
Please drain your rice better than I did)
Grind this into a paste, scoop it out and repeat with the last bit of soaked rice.
Rinse the molcajete (
scrub with a brush if necessary) to remove the final batch of rice paste and allow it to dry (
since you have not soaked it, it will not take very long to dry this time)
And finally, the tears.....
Add the Serrano Chile, Garlic, Green Onion, Cumin and Rock salt to the bowl.
Grind the whole mess into a paste and let it sit in the molcajete for 12 hours. (
And the intoxicating aroma will find it's way into every nook and cranny of your home, making you EVER so hungry for some good guacamole that it will bring a tear to your eye) ;)
Then rinse, scrubbing if necessary, and allow it to air dry..... Again....
Now your Molcajete is ready for your first batch of Guacamole... or Salsa, or even better, a Mole.... YUM!
From now on, just like a cast iron skillet, you will only wash out your Molcajete with warm water and a brush.... NEVER use soap of any kind to clean your Molcajete, or everything you mix, grind or crush will taste like dish soap. Not tasty.
Me? I am fixin' to make me some Guacamole tomorrow. Woo Hoo!
¡Come!
~~
A delectable cold Avocado soup which is even better when swirled with Creme Fraiche, dotted with Shrimp and sprinkled with Chives. Sounds pretty good doesn't it? Yeah, I thought so too, so I actually had to make a 2nd a batch of Guacamole just so I could make this quick and simple soup. (Cause the other full batch didn't survive) Honestly, it worked out better, since I dropped the Tabasco and Cumin from this second batch. 
1 cup Guacamole (about 1/2 batch, minus the Cumin and Tabasco)
Puree until smooth.
Pour into bowls and swirl with Creme Fraiche, then place sauteed Shrimp on top.
Sprinkle with Chives if desired.
