Introducing the Molcajete
Soak the molcajete overnight (and "Tejolote" or pestle). Grind 1/2 cup dry corn with the pestle, grinding the corn in a circular motion and moving up the sides of the molcajete bowl, discarding the dark grey corn powder. Grind 1/4 cup rice with 2 Tbsp of coarse rock salt, again in a circular motion up the sides of the bowl.
Molcajete Roasted Salsa
Cut onion half into quarters. Heat a skillet over medium-high heat. Add onion, chiles, tomatoes, and garlic; cook 5 minutes or until blackened, turning frequently. Cool. Trim root from onion wedges; discard root. Core tomatoes. Finely mince onion, chiles, and tomatoes together until mixture is almost pastelike. Sprinkle with salt; stir well.
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Dry rice. Dry beans (or dry maize kernels) Coarse salt. 3-5 garlic cloves. Water. Step 1: Fill a large container with water and fully submerge your molcajete (bowl facing down) and tejolote. Soak them for about 3-5 hours. You will start to see the loose volcanic debris fall to the bottom.
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Allow to evenly char or blacken on all sides. Remove the vegetables as they're ready. Place the roasted garlic cloves with a sprinkling of salt, in the molcajete and grind until completely broken down. Next add the serrano chiles (remove the stems first) and grind them with the garlic until broken down.
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Pour in just enough salsa to go up 1/2 of the way up the molcajete. Add the previously cooked meat or seafood in the center. If adding longanizo or chorizo, add it to one side. Fill spots with semi soft cheese (panela or queso fresco or melting cheese), cebollitas, drape nopales over the side.
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The bowl measures 10 to 9.5-inches wide and 3.5-inches deep, and the fine finish makes it easy to cure and retain flavor. Each molcajete purchased helps support a local artisan community in Michoacán while also preserving a centuries' old tradition.
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1. To pulverize ingredients thoroughly. Pressing and grinding ingredients with a heavy tejolote against the rough surface of the molcajete stone bowl helps to crush ingredients completely. A heavy pestle comes in handy when turning a firm avocado into creamy guacamole or pulverizing a habanero pepper into salsa. 2.
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6 jalapenos if you like spicy you can add 1 or 2 serrano peppers. 3 garlic cloves. 2 Roma tomatoes. 1 teaspoon sea salt. ¼ cup water. ¼ onion *only if you want a mild spiciness. Spicy Molcajete Sauce: Use 10 jalapenos or 6 jalapenos and 2 serranos. Mild Molcajete Sauce: Use 3 jalapeño peppers, get rid of the seeds, and ¼ onion.
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Curing a Molcajete through Baking. Clean the molcajete with water. Mash a paste of garlic, onion and oil into the mortar with the pestle, as above. Make sure to cover all the pores on the inner mortar. Bake the molcajete at 300 degrees for 30 minutes. Cool and wash thoroughly.
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Instructions. Using a comal or frying pan without oil, add the tomatoes, tomatillos, habaneros, garlic, and half of the onion cut into 4 pieces, and heat over medium-high heat. Turn the ingredients every 2 minutes and roast until the tomatoes and tomatillos start to have dark spots and the skin starts to peel.
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Instructions. Add minced shallots, jalapeno, half of the cilantro, half of the lime juice, and a pinch of salt to molcajete with cumin and chili powder. Mash the ingredients together well into a rough paste. Scoop the ripe avocado into the molcajete and mash together with the other ingredients.
Mexican Molcajete 20 cm
In a saucepan, combine all of the ingredients for salsa, minus garlic and salt. Bring to a boil, reduce to a simmer and continue cooking for 10 minutes or until skins from tomatoes beging to tear open. Set aside to cool. After a while, peel the skins off of the tomatoes and cut out the core.
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11. Grilled Beef Flank Steak and Vegetable Molcajete. Combining the robustness of grilled beef flank steak with the freshness of crisp vegetables, this molcajete recipe is a symphony of flavors and textures. The unique grinding and mixing process brings out the richness of each component, creating a well-balanced dish.
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Make a Paste. Place about 3 to 5 tablespoons of diced onions in the molcajete or in the bowl of a large mortar and pestle. Add the jalapeños, garlic cloves, cilantro, lime juice, and salt. Use the pestle (tejolote) to grind and smash the mixture into a paste.
Molcajetes La Patria
Because the molcajete is made with porous volcanic rock, the smoothing process, also known as amansar, involves polishing its surface with a few common kitchen ingredients and the tejolote, or the hand held grinding tool it is accompanied with. The method is easy to follow but does require a little bit of patience and elbow grease.
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Coarsely chop the onions, tomatoes, tomatillos, and serrano chiles. Add the garlic to the molcajete and grind to a paste. Add the onion and grind until it starts to break apart. Add the cilantro. Add the Roma tomatoes and tomatillos and grind until desired consistency is reached. Salt to taste.
