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    Home » Learn » How to Season a Molcajete + VIDEO

    How to Season a Molcajete + VIDEO

    Last Updated March 30, 2020. Originally Posted July 10, 2018 By Maggie Unzueta

    This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Watch the VIDEO or follow the step-by-step tutorial on how to season a molcajete. Once you’re done, it will be ready to make delicious Mexican food.
    Jump to Recipe Print Recipe
    Watch the VIDEO or follow the step-by-step tutorial on how to season a molcajete. Once you’re done, it will be ready to make delicious Mexican food. by Mama Maggie's Kitchen

    Watch the VIDEO or follow the step-by-step tutorial on how to season a molcajete. Once you’re done, it will be ready to make delicious Mexican food.

    Salsa Verde in a Molcajete

    In short, a molcajete is a Mexican mortar and pestle. It dates back … wayyyyy back… to thousands of years ago when the Aztec and Mayans were the main guys in Mexico. It’s used to crush spices and make salsas, but first, you need to “cure” or “season” it.

    How to Season a Molcajete

    Molcajetes are made of volcanic basalt. That’s why new molcajetes need to be seasoned or “broken in.” If not, loose volcanic basalt will get in your food. Rocks in your tummy are not good! Just saying.. 😉

    Mortar and Pestle on blue towel

    Here’s what you do..
    Start by placing a towel underneath the molcajete. This will help prevent it from moving around and scraping your table.

    Tablespoon Rice over Molcajete

    The traditional and most common way to season a molcajete is by using white rice. You can also use cumin seeds, dried corn, or dried beans. White rice, I find, is cheap, and it is far easier to tell if it’s ready with a white substance.

    Rice in Molcajete

    To season a molcajete involves A LOT of grinding. Don’t be afraid to get in there. Grind away! Just don’t bump and grind. Wink. Wink.

    Crushing Rice in Molcajete, or Mexican Mortar and Pestle

    You also want to work your way up the sides of the molcajete and not just the bowl.

    Mixing water and rice in a molcajete

    Once the rice is powdery, add a little water. Mix it up and do more grinding. Again, make sure to get the sides. It’s a side job, not your full time job. LOL.

    Whole garlic cloves in a molcajete

    Rinse and repeat. This molcajete did not have a lot of dirt. Thank goodness!! Some are very, very dirty, and the rice will turn gray. If that’s the case, keep grinding until the rice is white and not gray.

    Crushed garlic in a molcajete

    The volcanic basalt is porous. That means that it has little holes in it. By seasoning a molcajete with garlic, you’re doing two awesome things – curing it and adding flavor. Win. Win.

    Pestle

    Don’t forget to turn the pestle and use the other side. The pestle is made of the same volcanic basalt and also needs to be seasoned. Add some more rice to the garlic and keep going.

    Mixing garlic and rice in a molcajete

    Now add some water. The water helps in creating a paste. If the paste is murky and gray, repeat this step over and over again. I know. I know.. It can be a pain, but soooo worth it!

    NOTE: You might be tired of grinding at this point, but if it needs another round of grinding, do it! You don’t want to feed your family “volcanic” salsa. Talk about explosive food! Haha.

    Seasoned molcajete on a blue towel

    See how it changed colors? This is exactly what you want! To season a molcajete is hard work. It’s a labor of love for good Mexican food. They also make great heirlooms that you can pass down from generation to generation. Happy Grinding!

    Read More on the History of the Molcajete

    Salsa Verde in a Molcajete

    How to Season a Molcajete + VIDEO

    Watch the VIDEO or follow the step-by-step tutorial on how to season a molcajete. Once you’re done, it will be ready to make delicious Mexican food.
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    Course: Appetizer
    Cuisine: Mexican
    Prep Time: 1 hour
    Total Time: 1 hour
    Servings: 1
    Calories: 356kcal
    Author: Maggie Unzueta

    Ingredients

    • 1 unseasoned molcajete
    • 1/2 cup rice
    • 1/2 cup water
    • 4-5 garlic cloves
    • Water

    Instructions

    • Add ¼ cup rice to a molcajete
    • Grind until the rice is powdery.
    • Add a few tablespoons of water to the molcajete.
    • (Enough to create a paste).
    • Using the mortar, mix the water and rice and grind the entire bowl.
    • Make sure you also get the sides of the bowl.
    • Rinse.
    • Add the garlic cloves to the molcajete.
    • Grind the garlic with the mortar.
    • Add the remaining rice to the molcajete.
    • Grind to mix the rice and garlic to create a thick paste.
    • Add some more water.
    • (Enough to create a paste)
    • Mix with the mortar and grind, scraping the sides.
    • If the mixture is gray, rinse and repeat this step.
    • If not, rinse and air dry.
    • It will take 24 hours before it’s ready to use.

    Notes

    You need a molcajete. I place a towel underneath for a sturdier grip. You don’t want it to move around while you’re grinding.
    Get firm, green tomatillos that are slightly coming out of the husk.
    You also want green ones, not overly white ones. Those are not ripe and will take some time to ripen.

    Nutrition

    Calories: 356kcal | Carbohydrates: 78g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Sodium: 13mg | Potassium: 155mg | Fiber: 1g | Sugar: 1g | Vitamin C: 4mg | Calcium: 48mg | Iron: 1mg
    Tried this recipe?Mention @MamaMaggiesKitchen or tag #MamaMaggiesKitchen!

    Disclosure: This post contains affiliate links.

    For Mexican Salsa Recipes:

    Chile de Arbol Salsa
    Salsa Borracha
    Chipotle Salsa
    Hatch Chile Salsa Verde
    Avocado Mango Salsa
    Roasted Tomatillo Salsa Verde
    Roasted Tomato Salsa
    Avocado Salsa
    Mexican Red Salsa
    Pineapple Salsa

    Filed Under: Learn

    About Maggie Unzueta

    Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.

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