1.-Thoroughly clean the Mexican Molcajete with soap and water.
2.-With your pestle, grind some garlic up to a paste and spread all over the inside of the mortar.
3.-Leave it to rest, through a whole night.
4.-The next day rinse away the garlic from the mortar and presto! your on your way to prepare your delicious Mexican salsas and guacamoles.
5.- This Mexican recipe also can be used to prepare(cure) you cast iron plate or comal, where you can warm up your tortillas, quesadillas, sopes and Mexican tamales.
2 MORE RECIPES TO CURE MOLCAJETES
Baking the Molcajete:
Inside the molcajete itself, create a paste using onion, garlic, and cooking oil as the base. Spread the paste and be sure to cover all the pores on the inner part of the molcajete. Then place it inside the oven and bake it for 30 minutes at 300 degrees so that the paste thoroughly permeates the stone. Once the molcajete has cooled off, wash it thoroughly with soap and water.
Boiling the Molcajete:
Place the molcajete on the stove grill and fill it with water and a lot of grain salt and vinegar. Allow the water to boil and let it be thoroughly consumed. Now let it cool off and cover any left over pores with uncooked rice, using the tejolote (pestle) to grind.
Finally, as a test:
Before using a Molcajete for your first salsa: grind up some sea salt (thick) then some crushed corn until they come out clean and free of debris. Finally, clean the molcajete with a scrub and water and the molcajete is ready for use.
Try one of the two curing methods and do a test. This should take care of the shedding problem and you will be ready to make your salsas.
Video How to Season a Molcajete and Tejolote by Yardsnaker
Cómo Curar el molcajete por JaujaCocinaMexicana
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Distintas formas de Cómo Curar un Molcajete en tu casa
Molcajete - Julieta's How to Cure a Molcajete Recipe
2 Stars based on 1 Review(s)
April 29, 2013
NEVER use soap in your molcajete - the soap will remain in the porus rock and taint the flavor of any food made in it going forward. Simply wash using hot water and a stiff vegetable brush to loosen any remaining food particles. Put back into a 250 degree oven to dry it for 15 minutes, let cool and then store.