Curing a Molcajete

This is a molcajete and tejolote, the traditional stone mortar and pestle of Mexico.

It has been used for thousands of years to crush and grind spices, and to prepare things such as salsas and guacamole.

Traditionally made of basalt, a volcanic rock, they are porous, and need to be “broken in” in a process call “seasoning”. This is done by grinding uncooked rice in the molcajete. When no particles of stone can be seen in the white rice, then the molcajete is ready for use.

In Mexican families, molcajetes are often inherited, passed down from parents to children for generations. In many ways it is a symbol of both the rich Mexican food traditions and the importance of the family.

What else do you know about molcajetes?

Ingredients:

1. 1 brand new molcajete

2. ½ - 1 cup of uncooked rice

3. 5 garlic cloves

4. 1 tbsp salt

Instructions:

1. Add the rice to the molcajete and grind until it breaks down and looks like salt. The goal is to get bits of rice inside the little wholes of the molcajete

2. Discard the rice and rinse the molcajete with water

3. Add the garlic cloves and a pinch of salt and grind until the garlic becomes a paste.

4. Discard the garlic and rinse the molcajete with water

5. Add 1 tbsp of salt and grind until it covers the molcajete

6. Give the molcajete a final rinse.

7. Repeat steps 1-6 if needed. Again the goal is to cover all or most of the holes in the rock