Forums > Specific Focus > Mexican Kitchen

LindaM

Nov 30, 1919, 12:00 AM

Post #1 of 5 (304 views)

Shortcut

Mocajete

Can't Post |

Does anyone know how to season a mocajete in order to be able to use it in the oven for serving meats,cheese, onions and nopales in it? I've heard there are several steps necessary to "condition" it for the heat. Also, does anyone know what kind of sauce restaurants put in it when it's served bubbling hot with all those yummy things described above?

Dorothy

Nov 30, 1919, 12:00 AM

Post #2 of 5 (294 views)

Shortcut

Mocajete

Can't Post |

Hi LindaM,

Thanks. Showing my ignorance ;-) Sounds interesting. I hope someone comes up with the ingrediants... I have a mocajete and it would be fun to try it.

Thanks!

LindaM

Nov 30, 1919, 12:00 AM

Post #3 of 5 (289 views)

Shortcut

Mocajete

Can't Post |

I know you can use them for grinding but what I'm talking about are the ones used for serving a very very hot bubbly liquid with meats, cheeses, etc.in them. The molcajete is about 6-7 inches in diameter, comes to the table extremely hot and stays hot with the sauce bubbling throughout the entire meal. There are restaurants who specialize in this dish in Guadalajara.

Dorothy

Nov 30, 1919, 12:00 AM

Post #4 of 5 (290 views)

Shortcut

Mocajete

Can't Post |

Jeesh! That's a new one. I think the restaraunt was trying to be cute! Interesting idea though.

Mocajetes are for grinding things, mainly spices.
The reason new ones are 'seasoned' is to remove and little bits of pebble and dirt so it doesn't get into the food.

There are many ways to season it. I bet your going to get a lot of responses on favorite methods.

One way is to grind raw rice again and again until the rice you grind comes out white.

Maybe you can ask at the restaurant what kind of sauce they are serving in it. There are many different salsas.

Provecho!

Carmen

Nov 30, 1919, 12:00 AM

Post #5 of 5 (290 views)

Shortcut

Mocajete

Can't Post |

They don't bake the food in the mocajete. They invert the bowl over a lit burner on the stove until the mocajete is very hot. When hot, they remove from the burner, fill it with the precooked ingredients and serve. The restaurant/hotel in our town puts a homemade tomato sauce on the bottom and then fills with their ingredients. The dish is very hot and the ingredients bubbling when served. The mocajete is served on a wood board so it can be carried and not burn the table.