• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexican Food Journal logo
  • Recipe Index
    • Salsas & Sauces
    • Tacos
    • Enchiladas and Enmoladas
    • Soups
    • Desserts
    • Fish & Seafood
    • Chicken
    • Beverages
    • Pork
    • Beef
    • Tamales
    • Salads
    • Eggs
  • About
  • Contact
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Salsas
  • Tacos
  • Enchiladas
  • Beef
  • Pork
  • Chicken
  • Eggs
  • Seafood
  • Soups
  • Drinks
  • Chiles
×
You are here: Home / Cooking Techniques / How to Use a Molcajete

How to Use a Molcajete

Douglas Cullen, This blog generates income via ads and affiliate links which earn us a small commission.

Molcajete
Molcajete – A Mortar and Pestle Made of Volcanic Stone Used for Food Preparation

A Prehispanic Food Processor

A molcajete is a large mortar and pestle made from volcanic stone used to prepare Mexican food, particularly salsas. Think of the molcajete as a Prehispanic blender or food processor.

There are two parts to a molcajete the mortar or base which is called the molcajete and the pestle or grinder which is called the “mano” or hand in Spanish.

A molcajete is an integral part of a well-equipped Mexican Kitchen. You certainly can make great salsa without one, but it is a nice addition to your kitchen utensil collection if you cook Mexican often. If you can’t find one locally, they are available online.

Rustic Salsa Made in a Molcajete
Rustic Tomato Salsa Prepared in a Molcajete

Why Use a Molcajete Instead of a Blender?

The grinding action of the molcajete releases the essential oils of the ingredients you are processing which adds depth of flavor to your food. Preparing food in a blender chops the food instead of grinding it which releases less flavor and gives it a different texture.

If you need to be convinced that there is a difference in flavor, do a taste test by making two batches of the same salsa, one in the blender and one in the molcajete. I guarantee that you will be able to see and taste the difference. Full disclosure – I don’t always make everything in the molcajete. The need for speed or an easier cleanup wins many times. But, I really should. :)

Are they Hard to Use?

Molcajetes are simple to use but do require more physical effort than blenders or food processors. You may think, “I don’t want to make any extra effort when I cook. Cooking is enough effort.” But, I promise you the extra effort is worth it.

How to Use a Molcajete

 

Chop any ingredients that you plan on preparing in the molcajete. It makes processing easier and gives your food a more uniform texture. The finer you chop the ingredients before adding them the smoother your food will be.

Start adding the ingredients in small batches. Don’t dump all of the ingredients in at once. Using the “mano” press and then twist the food to break it down. Add more until all ingredients are fully incorporated and blended to the desired texture.

If it feels awkward at first, you will get the hang of it after a few uses. Don’t worry.

How to Choose

Molcajetes come in many sizes or shapes. The smaller sizes are used to make portions for one or two people and the larger ones to make family-sized portions.

Molcajetes have personalities. If you can, try a few out. Hold the “mano” in your hand and practice grinding with it. Do the same in another and then another until you find one that feels most comfortable. There is no right or wrong when choosing. Choose the one that feels most comfortable to you and the size is appropriate for the amount of food you want to make with it.

Readying Your Molcajete for Its First Use

Most new molcajetes need to be “cured” before you use them. Curing doesn’t mean oiling it and heating it the oven like you would with a cast-iron skillet. Curing means smoothing out the interior and removing and grit.

To cure a new molcajete, add a few tablespoons of rock salt or dry white rice. Use your pestle or “mano” to grind it thoroughly. As you grind, the salt or rice will turn gray and you will notice some grit. Discard the ground mixture and then add a few more tablespoons of salt or rice and grind again. When the salt or rice no longer turns gray when you grind it the molcajete is now “cured.” Rinse the molcajete and “mano” under running water and it is ready to use.

How to Clean

Molcajetes are easy to clean. Just scrape out any remaining food and then rinse it under hot running water. Use a kitchen brush to remove any food that is stuck. Add a couple of drops of dish soap and then scrub some more with your kitchen brush. Rinse again thoroughly with hot water to ensure no soap residue remains. Pat dry with a kitchen towel and allow it to dry completely before putting it away.

A molcajete will last nearly forever. If you clean it regularly and don’t drop it on a hard surface you will be able to pass it on to the next generation. And, they should be able to pass it on to the next.

Buy a Molcajete

You can get a great molcajete from our friends at HERNÁN. They are hand-carved in Mexico from 100% volcanic stone. Your molcajete can also be used to serve pre-prepared salsas and dips. Sure to be a conversation starter around any party table.

Try This Molcajete Recipe

Rustic Salsa Made in a Molcajete
Print Pin
4.31 from 13 votes

Salsa Molcajeteada

"Salsa Molcajeteada" a handmade roast tomato and tomatillo Mexican salsa prepared in a traditional stone molcajete.
Course Salsa
Cuisine Mexican
Keyword molcajete, salsa, serrano peppers, tomato
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3 cups
Calories 48kcal
Author Douglas Cullen

Ingredients

  • 4 Roma tomatoes
  • 4 to tomatillos or green tomatoes
  • 1 medium white onion quartered
  • 2 serrano chiles
  • 2 cloves of garlic
  • 3 tablespoons finely chopped cilantro
  • 1 teaspoon salt or to taste

Instructions

  • Char all the vegetables except the cilantro well.
  • Coarsely chop the onions, tomatoes, tomatillos, and serrano chiles.
  • Add the garlic to the molcajete and grind to a paste.
  • Add the onion and grind until it starts to break apart.
  • Add the cilantro.
  • Add the Roma tomatoes and tomatillos and grind until desired consistency is reached.
  • Salt to taste.

Notes

Where to Get a Molcajete
You can get a molcajete through HERNÁN, specialists in authentic Mexican foods and cookware.
Substitutions
  • You can substitute jalapeños for the serrano chiles. You can make the salsa with just Roma tomatoes or just tomatillos.
Preparation
  • If you prefer a less chunky salsa, chop the ingredients finer before grinding them in the molcajete.
  • Really charring the ingredients adds lots of flavor to the salsa.
  • You do not need to remove the seeds and veins from the chiles.
  • Be sure to add enough salt to the salsa so that all of the flavors really pop. The salsa should be a little bit salty when you taste it on its own. When you add it to your food it won’t taste as salty.
  • You can also make this salsa in the blender. It will still taste great.
Storage
  • It keeps well in the refrigerator for up to 3 days.
 
What the Name Means
The name “salsa molcajeteada” means salsa made in a molcajete.

Nutrition

Calories: 48kcal | Carbohydrates: 10g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 782mg | Potassium: 383mg | Fiber: 3g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 21.8mg | Calcium: 20mg | Iron: 0.6mg

Molcajete Recipes

  • Another great salsa recipe you can prepare in molcajete is our Classic Mexican Salsa.
  • How to Make Guacamole in the Molcajete.

More Cooking Techniques

  • How to Peel Jicama
  • How to Use Mole Paste
  • How to Use a Tortilla Press
  • How to Roast and Clean Poblano Chiles

Reader Interactions

Comments

  1. Daniel Ben Rosali says

    August 04, 2021 at 1:56 pm

    “Molcajete” as such is not a Spanish word. Rather “Molcajete” is an Aztec word that was integrated and adapted to the Spanish language. Why do I know that? I was a Spanish instructor at the US ARMY. To be a Spanish teacher in the Army, you had to know very well the words that in one way or another entered Spanish, whether through another language and / or another culture.

    Just to give an example of this are the Arabic words that entered Spanish (known as “arabismos”). We have the word in Spanish “alcaldía” (also known in Spanish as “ayuntamiento”) that means Town Hall or City Hall, it was a word that came to Spanish through the Arabic language. There more than 4,000 Arabic words that pass to Spanish.

    In the same way, the Tainisms (Taino words that came to Spanish) and the Aztecanisms (words from the Aztec language into Spanish) have been given.

    Have a great time and GBU!

    Reply
    • Concerned Citizen Against A$$holes says

      September 08, 2021 at 8:20 pm

      Ummmm and YOUR point Mr “Likes To Prove He Knows It All And Is Better Than The Author “, besides being arrogant and rude is?????

      Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano
D. Cullen Profile Picture

Hola, I am Douglas. Let me share my love of Mexican Cuisine with you that developed over 20+ years of living in Mexico.

More about me →


Most Popular Recipes

  • Classic Salsa Verde
  • Restaurant Style Salsa
  • Traditional Sopa de Fideo
  • Red Pork Pozole
  • Chicken Tinga
  • Agua de Jamaica
  • Tres Leches Cake
  • Beet Salad with Feta Cheese and Citrus Balsamic Viniagrette
  • Red Enchilada Sauce
  • Mole Poblano

Footer

↑ back to top

About

  • Privacy Policy
  • Terms & Conditions

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate we earn from qualifying purchases.

Copyright © 2021 Mexico Publishing LLC