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Love this product. Made salsa with it, turned out delicious. Can’t wait to make guacamole!!
M
Michael Martin
Haven't used it yet, but it is exactly what I wanted!
A
Anonymous
Amazing quality
Q
Q
Authentic and Amazing!
I had been searching for an authentic molcajete for so long, and this is it! Beautiful, great size, and enhances the flavor of everything you prepare in it. Fast shipping to Hawaii!
Q
Q
Authentic and Amazing!
I had been searching for an authentic molcajete for so long, and this is it! Beautiful, great size, and enhances the flavor of everything you prepare in it. Fast shipping to Hawaii!
La Mexicana Molcajete Michoacán (Mortero y maja) – Piedra de basalto de 8"
Lleva el corazón de la cocina tradicional mexicana a tu cocina con este auténtico
Molcajete Michoacán de La Mexicana . Hecho a mano con piedra volcánica basáltica natural, este mortero de 20 cm es perfecto para moler especias, mezclar salsas, guacamole y adobos a la antigua usanza, logrando sabores ricos e intensos que no se obtienen con una licuadora.
Material: Piedra volcánica de basalto genuina
Tamaño: 8 pulgadas de diámetro
Diseño tradicional: utilizado durante siglos en las cocinas mexicanas
Uso versátil: perfecto para salsas, guacamole, pastas de especias y más.
Duradero y de larga duración: fabricado para soportar años de uso.
Experimente el encanto rústico y el sabor inigualable que sólo un verdadero molcajete puede brindar.
Video Cómo curar un molcajete por MexGrocer
Vídeo sobre cómo hacer un auténtico MOLCAJETE mexicano
EL MOLCAJETE MEXICANO
La palabra molcajete (mortero) deriva del náhuatl, la lengua de los aztecas: «molli» (condimento o salsa) y «caxitl» (cuenco). La palabra tejolote (maja) también deriva del náhuatl: «tetl» (piedra) y «xolotl» (muñeca). Entre los alimentos que tradicionalmente se preparan en el molcajete se encuentran las salsas y el mole (mohl-lay), así como el guacamole. También se utiliza para moler chiles, ajo u otras hierbas y especias para la preparación de alimentos.
Guía rápida: Cómo curar tu molcajete
Lavar bien con agua y jabón.
Muela el ajo hasta formar una pasta, extiéndala dentro del molcajete y déjela reposar durante la noche.
Enjuague bien al día siguiente.
Curado adicional (si la caída del pelo continúa):
Método de horneado: Untar una pasta de cebolla, ajo y aceite, hornear a 300°F durante 30 minutos, lavar.
Método de ebullición: Hervir con agua, sal gruesa y vinagre hasta que se evapore, luego moler el arroz crudo hasta que esté limpio.
Paso final: Muele la sal marina gruesa y el maíz hasta que no queden residuos. Enjuaga. ¡Listo para salsa y guacamole!
