What is a Molcajete?
Molcajete is not an ingredient; it’s a utensil used to make many of the beautiful Mexican foods we enjoy. Constructed of volcanic rock, which dates back centuries, it is essentially a prehistoric food processor (manual, of course). Nearly every well-appointed Mexican kitchen has one. Of course, you can use a modern food processor to get a similar result, but there is something special about a molcajete.
How it Works
A traditional molcajete consists of volcanic rock; its abrasive texture easily breaks down when crushed and mixed. Once you’ve tasted guacamole or salsa made in a molcajete, you may never go back to making it in a mixing bowl. I never have. The molcajete has a unique magic that crushes onions, chili’s, cilantro, and garlic into a mash that releases each ingredient’s essential oils and flavors. Not only does it perform this task better than just about any other method, but it also doubles as a great serving dish. I serve my guacamole with warmed corn tortilla chips or fresh-cut vegetables. This recipe is your go-to recipe for basic, authentic guacamole.
Special Equipment
*You may need special equipment: A good quality molcajete and pestle made in Mexico, blender or a blender.
Healthy as it is delicious homemade molcajete guacamole.
This image is an authentic molcajete made in Mexico from volcanic rock. Almost every stone-age culture has a version of this type of mortar and pestle. The molcajete is the original food processor. In specific applications, it is still the best way to process food.
The interior has rough ridges to assist in breaking down whatever you put in the bowl.
Some light prep will assist when processing the molcajete. Prepare the onions, chili, and garlic first.
Add the onion, chili, and garlic to the molcajete.
I always add a pinch or two of salt before I start grinding. Course salt helps with the initial grind.
Be patient and start grinding the onion mixture into the bowl. This dish is all about layering the flavors. The onions, chili’s, peppers, and salt are the first layer, so grind these ingredients down before adding anything else.
At this point, the onions, chili’s, and peppers have ground down to a paste-like consistency. The juices from the onion, chili’s, and garlic have been released and mixed.
Roughly chop a small handful of cilantro (about 1/8th of a bunch). It’s OK to include the stems since they are full of flavor.
Once you start to process the cilantro into the onion mixture, it will look like there isn’t any room for the avocado, but the cilantro will break down.
After the first grind
Next, add the lime and lemon juice. You can use only one kind of citrus if you prefer. I like both flavors. The lemon juice brightens the dish.
Depending on the size, use 4-5 avocados for this dish. I started with four and ended up using all 5 to make enough for the molcajete.
With a knife, carefully slice the avocado around the pit. Discard the hole and use a spoon to scoop out all of the avocado meat. Next, work your way around the sides and pop out the half avocado.
A whole half of avocado.
To dice the avocado, begin by making two horizontal slices.
Next, make thin vertical slices down into the avocado half.
Now make thin slices across the avocado. This style of cut will yield small cubes.
Add the first two avocados to the cilantro/onion mixture. Crush these into the mixture using the pestle.
This image shows one avocado processed into guacamole.
By processing in layers, this will add flavors and complexity.
Add the last 2-3 avocados. Make sure the avocado chunks are evenly cut. These you will not process as before. Instead, using a rubber spatula or large spoon, gently fold the diced avocado into the mixture. Again, this will layer the flavors and add large chunks of avocado into the dish.
Tomatoes are optional. (I add them to mine because I like the flavor and color contrast.) Slice a tomato in half on the horizontal. This cut will open up the sacks of (bitter) seeds all at once.
Squeeze out all of the seeds, but keep as much of the tomato meat as possible. Chop the tomato into small cubes.
Gently fold the tomato (if desired) into the guacamole. At this time, check flavors for salt and lemon/lime juice.
The molcajete makes a great serving dish for guacamole. In this image, I’ve topped it with crumbled Queso Fresco (simple, fresh farmer’s cheese) and freshly sliced radish, which is very traditional. Cold beer and warm corn tortilla chips are great for eating guacamole with friends.
Beer pairings: Dos Equis (Lager or Ambar), Sol or Tecate
Tequila: Clase Azul Reposado, Esperanto Selección Anejo, Don Julio Anejo 1942
Molcajete Guacamole
Ingredients
- 4-5 whole avocado, ripe, pitted, and skin removed (Only store fully ripe avocados in a refrigerator, if they are hard, allow them to ripen on a counter.)
- 1/2 whole onion, preferably white or sweet (Maui/Texas)
- 2 cloves garlic, large smashed or roughly chopped
- 1-2 whole serrano or 1/2 jalapeno, seeded, stemmed, and chopped
- 1/4 cup cilantro, roughly chopped
- 1 tsp lime juiced
- 1 tsp lemon juiced
- 1 tsp salt, kosher
- 1/2 whole tomato, seeded and chopped (optional)
- 1/3 cup queso fresco, crumbled (optional)
- 1-2 dashes of hot sauce (optional)
Instructions
- Roughly chop the onion, serrano or jalapeno, and garlic. Add to the molcajete.
- Add a pinch or two of salt. Then, using a pestle or grinder, process the vegetables down to a mush-like consistency.
- Roughly chop clean cilantro and pulverize into the onion mixture.
- Add fresh, seedless lime and lemon juice to the cilantro/onion mixture. Stir to mix in the liquid.
- To start processing the avocado, sliced lengthwise long the center around the pit. Next, twist the two avocado halves apart. Finally, remove the pit and discard.
- Using a large spoon, work around the edge of the avocado and underneath to pop out the avocado half.
- To dice, slice the avocado first along the horizontal in thirds or two slices as shown in the image above.
- As shown above, keeping the avocado in place makes long thin vertical slices down into the avocado.
- Now slice down across the avocado, and this will cut the avocado into cubes.
- Process the cilantro/onion mixture as before with a pestle or grinder to make a smooth paste with the first two avocados.
- With the last two or three avocados, dice and fold them into the guacamole mixture instead of pulverizing them.
- (Optional) Add seeded and diced tomato to the guacamole. Check to see if the guacamole needs salt or extra citrus juice.
- With a rubber spatula, smooth out the appearance of the guacamole and top with queso fresco/radish slices (optional).
- Serve with warmed corn tortilla chips or fresh-cut vegetables.