Molcajete Pig Head - Black Lava Stone Bowl - 8"
La Mexicana
Better Together
Description
Painted Pig Head Molcajete Black Lava Stone
Mexican Molcajete with painted pig head. Volcanic Stone bowl with mortar and pestle to grind chiles and spices. Molcajete's size may vary because of the stone, but it's usually between 7 to 8 inches in diameter and 4 inches high. The Molcajete (MÕL-CA-HÉT-Ã) it's hand carved stone.
Our Pig Head Molcajete is imported from Puebla Mexico, made from basalt stone that is easy to maintain for its smooth surface. Basalt is a volcanic stone that comes from the Latin word meaning "Very hard stone".
THE MEXICAN MOLCAJETE
The word molcajete (mortar) derives from Nahuatl, the language of the Aztecs: “molli” (seasoning or sauce) and “caxitl” (bowl). The word tejolote (pestle) also derives from Nahuatl: “tetl” (stone) and “xolotl” (doll)."Foods traditionally prepared in the molcajete include salsas and mole's (mohl-LAY), as well as guacamole. It is also used for grinding chilies, garlic or other herbs and spices for food preparation.
Molcajete cure recipe.
This recipe will serve you as a guide to prepare (cure) your first molcajete (stone & pestle) on which you will prepare those delicious salsas and enticing guacamoles.
Recipe Ingredients:
1 Molcajete (Stone & Pestle)
1 Whole garlic bag
Recipe Instructions:
1.-Thoroughly clean the 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 salsas and guacamoles.
Video Salsa Mexicana hecha en Molcajete receta de Chef Ana Martorell
DESCRIPCIÓN EN ESPAÑOL
Molcajete de Cochinito Pintado - Grande - Molcajete con Cabeza de Piedra Negra Volcánica
Molcajete de piedra - recipiente de piedra o mortero para triturar chiles y especias. Su tamaño varia entre 18 y 20 cms. Molcajete Mexicano.
El molcajete es un mortero de piedra con tres pies, en el cual se muelen especias, chiles y hierbas. Generalmente ayudándose con un poco de líquido. Para moler, se usa mano, también de piedra, llamada TEJOLOTE o TEMACHIN. La licuadora sustituye eficientemente al molcajete. No faltan quienes afirman que pueden distinguir una salsa molida en molcajete de una preparada con licuadora.
Hay muchas formas de curar el molcajete antes de usarlo.
Antes de usar molcajetes y metates se muele en ellos: sal marina gruesa y después maíz quebrado, hasta que salgan limpios. Enseguida se lavan y frotan con una escobeta y agua.
Otra forma de curar los molcajetes:
1.- Limpiar muy bien el molcajete con agua y jabón.
2.- Moler ajo adentro del molcajete hasta que se haga una pasta que se impregne en todos los poros de la parte interior.
3.- Dejar reposar el molcajete toda la noche una vez hecho el paso anterior.
4.- Al día siguiente enguajar muy bien el molcajete y ya quedó listo.
PRODUCT REVIEWS
I'm just beginning the seasoning process and enjoying every minute of it. There is nothing like sitting on the back porch, watching the world go by, grinding rice into flour. So far I have only done one small batch of rice. My neighbor saw me out and stopped to ask what I was doing. Needless to say, we chatted far longer than I worked, so seasoning is going to take awhile. I must admit, I am looking forward to the many, many bowls of guac and salsa this is going to help me make. Here's to summer, sitting on the back patio with some ice cold beverages, yummy salsa and great friends.
Thank you MexGrocer.com for such a great molcajete!
