How to Cure your Molcajete
Cure Your Molcajete for the Best Flavor and Performance
Curing Your Molcajete Matters
Preparing Your Molcajete for a Lifetime of Flavor
Before using your new molcajete, it’s essential to cure it to remove any loose stone particles and prepare the surface for cooking. This process helps smooth the interior, enhances the natural flavors of your ingredients, and ensures the best grinding experience. A properly cured molcajete will last for generations, becoming an irreplaceable part of your kitchen and tradition.
Materials:
- Molcajete and tejolote
- Uncooked rice (1/2 cup)
- Coarse salt (optional)
- Water
- Brush or sponge
Step-by-step
How to cure a molcajete before first time use
- Initial Cleaning: Wash the molcajete with water and a brush to remove dust and stone debris. Do not use soap.
- Grinding Rice: Add 1/4 cup of raw rice and grind it with the pestle until you get a grayish powder. This helps remove loose stone particles.
- Discard and Repeat: Throw away the rice powder and repeat the process with fresh rice until the powder comes out white.
- Rinse: Wash with water until no residue remains.
- Extra Step (Salt): For a deeper cure, grind coarse salt with a bit of water and scrub the interior well. Then rinse.
- Drying: Let it dry completely before using.
Now your molcajete is ready for making salsas, guacamole, and more!
The Perfect Size for Every Kitchen
We offer our molcajetes in three convenient sizes - 7", 8", and 9" - to suit your cooking needs. Whether you're making small batches of fresh salsa, grinding spices, or preparing large family meals, there's a perfect size for you. Choose the right fit for your kitchen and enjoy the authentic flavors of traditional Mexican cooking with ease.
