I just bought a Molcajeta (pronounced "mol-ka-He-teh) and ajolote (ah-ho-LO-teh). This is the mexican term for mortar and pestle. Both pieces are made of basalt (volcanic rock) and are used to grind spices, herbs and other mixtures. There were a number of times while cooking this summer that I had a need for a mortar and pestle to grind some spices. While here, I came across the opportunity to buy one. I read that this grinding process releases the oils, and flavor essence of the substance and will produce a more flavorful meal than if it was prepared in a food processor.
It takes a lot of time and energy to season the molcajeta. The old tradition method says you should fill the bowl with uncooked rice and grind it with the ajolote. Keep grinding the rice and changing the rice until the rice looks clean. As I have found out this is a long process, taking days...... But once done you never have to season the molcajeta again. The reason it takes so long is you are removing the grit from the bowl and making it smooth. Well I saw on the website if you took a 2 inch square wire brush you can season the bowl quicker....
Once this process is done then the next step is to add 4 cloves of garlic (peeled), 1 teaspoon of cumin (comino) and 1 teaspoon salt, kosher is good, and a teaspoon of pepper. Grind the mixture evenly around the interior of the molcajete. Remove and discard the mixture. Rinse the molcajete and aholote with clear water and allow to dry before storing. Note that these ingredients and quantities can be adjusted to your liking and for the size of your molcajete.
I'll let you know if this is all worth it....
2 comments:
Did you buy me one of those things, too!!?
Nope. I'll let you know how it works once I get it seasoned........ Takes forever.
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