Cómo Curar un Molcajete

Cómo curar un Molcajete. El molcajete es un utensilio de la cocina tradicional Mexicana construido de 1 bloque solido de piedra volcanica. Tips y pasos para curar un molcajete y asi extraer matices de sabores y texturas únicas de chiles y especias para las salsas, moles y pipianes auténticos de Jauja Cocina Mexicana.
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The Mexican mortar (molcajete - mol-cah-hay’-tay) and its companion pestle (the tejolote) is a traditional Mexican utensil used for thousands of years. Made of a single block of volcanic stone, the molcajete remains the traditional utensil for grinding chiles and spices. It has the ability to unearth nuances and textures of native flavors by generating finely ground powders, unachieved with present day blenders and food processors. The molcajete remains the utensil of choice of traditional cooks, and as such, it is the basic tool for preparing the extraordinary diversity of the authentic salsas, moles and pipianes of Mexican cuisine.

Prior to use, molcajetes need to be "cured" or "tempered". The objective is to close the porous surface of the basalt stone as much as possible and remove the superficial layer of stone. Simply place a handful of uncooked rice grains and a pinch of salt on the molcajete, grind thoroughly, rinse and repeat the grinding step several times until the ground grain is free of grayish volcanic stone particles and is homogeneously whiter in appearance. The surface of the molcajete never really "closes", and basalt microparticles will continue to come off with grinding. However, volcanic stone microparticles are inert and non-reactive. Look for a well balanced, evenly carved concave surface, with tight pores. You will find over time that the nuance of flavors from previously made salsas "transfers" to the new ones - the hallmark of molcajete-made salsas, moles and pipianes.

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