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Gregg

Nov 30, 1919, 12:00 AM

Post #1 of 5 (1653 views)

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molcajete confusion

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I have a new molcajete which I was wisely advised to season or cure before use. I perused the Kitchen forum and found several different ways of curing it. The first method seems to include grinding raw, dry corn or rice until it no longer gets dirty gray. This is followed by rinsing and baking out in the oven/over a flame. The second method includes grinding large amounts of garlic (with or without additional spices) into the molcajete.

I have begun the rice method since I have a bunch of rice on hand, but I have a few questions. After four batches of rice, my arms are giving out and it's still turning grey. Any idea of how much longer this takes. According to Vic, I will lose a few fingers. I haven't lost any yet, but I have ground a few knuckles.

My second question is this... After I finish the rice cure ¿Can I do the garlic & spce cure as will to give the molcajete a flavor, or is this not recommended?

Gracias,

Gregg

Jorge Noguez

Nov 30, 1919, 12:00 AM

Post #2 of 5 (1652 views)

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molcajete confusion

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I think all is about the stone the Molcajete is maded.

The right material is Volcanic Stone (Basalt).

If your Molcajete is not maded from Basaltic Stone, you can made a hole in it in a grind that never end, and always you will get the rice dirt (or whatever you grind in it)
because of the weakness of the other stones.

We still have my Abuelita's Molcajete, It is in good Health, my Abuelita passed away.

Saludos from Mexico City!!!

jennifer rose

Nov 30, 1919, 12:00 AM

Post #3 of 5 (1647 views)

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molcajete confusion

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Jorge's absolutely right. A good molcahete should not be deeply pitted, and it should hold water. It should be very heavy and not very porous. Unfortunately, in many Mexican markets catering to the tourist trade (which includes Mexican nationals as well as foreigners), molcajetes are sold which have been painted or are made of nonstandard material. If you've bought one of those, you've just bought yourself an art object!

Do a test run on one before buying it. While it's obviously tacky to dump out a little rice, simply grind it a bit, and if it turns up a great deal of grit and dust, take a pass on it.

I, too, still have my grandmother's molcajete, which she bought sometime in the 1930s. And its only utility is as a decorative object.

Chacha

Nov 30, 1919, 12:00 AM

Post #4 of 5 (1646 views)

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molcajete confusion

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I remember my sister in law grinding her molcajete for months!

As for the spice cure why not? My mom is constantly making chile in her molcajete so it always gives a nice spicy flavor to anything else you grind in it.

Carron

Nov 30, 1919, 12:00 AM

Post #5 of 5 (1645 views)

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molcajete confusion

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Soak your uncooked rice in warm water for half an hour before adding to your molcajete. This seems to combine the scrubbing effect of the rice while absorbing the loose sandy grains of the molcajete. Do this over several days. You might also try grinding with lots of fresh garlic cloves and salt. Smash in onions and jalapeños if available. Or try sesame seeds. Toss out the first few applications. Wipe and repeat. This will certainly help flavor the molcajete. ¡Buena suerte!