Molcajete de Piedra Volcanica / Lava Stone Mortar & Pestle Molcajete - 7/8" D x 4/6" H Approx
MexGrocer
Better Together
Description
Molcajete de Piedra Volcanica / Lava Stone Mortar & Pestle Molcajete 7/8" diameter x 4/6" high Aprox.
Molcajete's size may vary because of the stone and they are handmade.
Molcajete de Piedra Volcanica, Your molcajete may have minor variations to the one shown on the picture and it can be slightly different on size, color, and porosity of stone each piece is handcrafted by an artisan. M744
The Molcajete is an original, essential, practical kitchen utensil that was first used 3500 years ago during the pre-Hispanic era to make salsas, and very little has changed since then. The Molcajete is a volcanic stone carved mortar in a concave shape, like a bowl with three legs, in which chiles, spices and herbs are grinded to make salsas as well as guacamole. The word Molcajete derives from the Nahuatl Molli (Sauce) and Caxitl ((Cajete) Bowl) and it can be either of porous stone (best) or glazed earthenware. The pear shaped, porous stone that comes with the Molcajete, the pestle that is used to grind the food is called texolotl or Tejolote from the Nahuatl Tetl (Stone) y xocotl (grind or pulverize); also known as temolote o telmalchin.
The Molcajete or mortar is still used in food processing today in the states of central and southern Mexico. Spices can be crushed in molcajete like no other and most of the time molcajetes are used in making a salsa due to the fact that a special texture and flavor are obtained when made in them. Salsas or Guacamole can be served or presented on the table after being elaborated in the same mortar, giving your table a rustic look. Usually recipes are not stewed or cooked in the molcajete, it does stay hot for a long time, so don't be surprised if you find your food bubbling hot a half hour after serving. Molcajetes make excellent decorations in your kitchen giving it an authentic Mexican look and they also make an excellent present for those salsa lovers in your list.
How to cure a Molcajete:
To cure a Molcajete all you need is to do is grind garlic with salt and water until it no longer gives off sand or dirt. Another way to get your molcajete broken in because small grains of stone can be loosed from the surface when first used is to grind rice in the molcajete, a handful at a time. When the crushed rice has no visible black grains of stone in it, the molcajete is ready to use. Don't worry if some rice flour remains ground into the surface of the molcajete, it will cause no problem.
How to cure a Mexican lava stone molcajete by Ancient Cookware (English)
Video Como curar un molcajete, how to season a molcajete por Ricky Receta Facil
DESCRIPCIÓN EN ESPAÑOL
Molcajete de Piedra con Tejolote incluido - 20 cm diametro x 15 cm alto
El Molcajete es un utensilio de cocina original, indispensable y muy practico que fue usado por primera vez en la era pre-hispanica hace 3500 anos, para hacer salsas y moler hierbas y especias. El Molcajete de Piedra Negra es un mortero de piedra volcanica con tres patas, tallada en forma de tazon, que sirve para moler chiles, especias y hierbas para hacer salsas y guacamole. La palabra Molcajete viene del Nahuatl Molli (Salsa) y Caxitl (Cajete) y puede ser de piedra porosa (la major) o de barro vidriado. La mano del molcajete, tambien de piedra porosa en forma de pera que acompana al molcajete, se llama tejolote o texolotl del Nahuatl Tetl (piedra) y xocotl (machacar o pulverizar). El Tejolote tambien es conocido como temolote o telmalchin.
El Molcajete or mortero se sigue usando en la elaboracion de alimentos hasta el dia de hoy en los estados del centro y sur de Mexico. Los alimentos se pueden machacar en un molcajete como de ninguna otra manera. Muchas de las veces, el Molcajete es utilizado en la realizacion de una salsa por la textura muy especial y el sabor que estas adquieren al ser elaboradas en un molcajete. Las salsas y guacamole pueden ser servidas en la mesa en el mismo molcajete donde fueron preparados, ya que este le da a la mesa un toque rustico. Aunque la comida no hierve o cocina en un molcajte, cuando este se calienta se mantiene caliente por mucho tiempo, asi que no te sorprendas si encuentras tu comida caliente aun despues de media hora de haberla servido.
Tips para curar el Molcajete
Para curar un molcajete lo unico que necesitas es moler ajo con sal y agua hasta que este deje de desprender tierra o arena. Otra forma de curar su molcajete, ya que pequenos granos de piedra pueden ser liberados de la superficie cuando se utiliza por primera vez, es machacar o moler arroz en el molcajete hasta que el molcajete no desprenda mas color Negro. No se preocupe si queda algo de arroz molido en la superficie del molcajete, no causara problemas.
Video Salsa Mexicana hecha en Molcajete receta de Chef Ana Martorell
PRODUCT REVIEWS
It is perfect and exactly what I was looking for!
It came in a very well done package and arrived intact
Thanks!
I love this, it is exactly what I needed and just like the one that I used in Mexico.
When you get it, expect to spend some time “seasoning” it. I found lots of help in the internet and the Mexgrocer site has instructions as well. I did a bunch of dry grinding the bowl and lip and pestle (both ends with nothing in it. This doesn’t make the bowl smooth but it does break away stone that would loosen with use. Then I took my power sprayer to it for 15 minutes or so. Any loose material in the crevices and texture. I followed this by grinding some rice as recommended just to see if there was any dust in the crushed rice – there wasn’t. I finished by smashing some salt and garlic in with the rice and worked it in throughout the bowl and let it sit overnight before cleaning it. The bowl was very useable at this point. Probably overkill for seasoning but it was sort of fun.
Using the molcajete is great. I find that I don’t have to peel the tomatoes or tomatillos as I would if using a food processor since the skin is ground up completely by the rough texture of the bowl. The same for chiles. Garlic onions become a paste. The molcajete does a far better job of grinding and mixing ingredients than a food processor but it does so at the expense of your muscles! After three batches of salsa in one day I really felt it later that night! I later used the molcajete only as a serving dish for guacamole ( I don’t care for pureed avocado so I smashed it with a fork) with the other salsas beside it. All in all, a great product. You will not be disappointed with this one!
By the way...It works perfectly well as a simple mortar and pestle for grinding spices though you may lose some because of the texture.
