How to season a molcajete (Mortar and pestle seasoning)

Molcajetes were already used by Mayan and Aztec cultures. They are used traditionally for spices, salsas, guacamole etc as well as for decoration or serving food to the table. When buying a molcajete we have to "cure" or season it. This is a simple process that can be used for other mortars as well.

Mexican in the kitchen also in:

#Mortar #Molcajete #Seasoning

[albertmoreno]

PRO TIP- if you own cast iron pans, you can save the ground rice and salt and use that to scour hard to remove crust from your pans

[benbrooker]

After buying a new large Mortar and Pestle yesterday, this was the video that I followed to season and cure my mortar!!! And instantly realised I had incidentally stumbled across the best Mexican cooking channel I have ever come across!!! Wish you success with your channel, you deserve it!!!

[TheMyrmidon]

You made this look easier than it is in reality.
Thank you sir.

[MasterovD.Skies_]

Always love it when people keep it simple and get straight to the point. Watched the video once and know exactly what to do. Immediately subbed. Grací friend

[rader]

Man! This is a labor of love!

I treated myself to a molcajete for my coming birthday (Dia de los Muertos). I ground the dry rice to a powder six times and thought the rice was clear. So, ready for a head of garlic; right? NOPE! The garlic was picking up bits of basalt that the dry rice didn’t. Back to the starting line!

My molcajete bowl is 9”. It takes me about 30-45 minutes to get from grain to powder. I’m constantly tipping and turning the mortar to be sure I get up the sides and the rim. I do one curing session a day and I’m on day seven.

Some vids suggest using wet rice (see Rick Bayless). I tried it. Definitely more work. After a while, the rice absorbs the water and you have to add more water. The wet rice also sticks to the sides easier, but the wet rice tends to stay in one place in the bowl so I feel I’m really only grinding the tejolote.

Other vids suggest adding a little water to the rice powder to make a paste and using it to remove grit. Welp, might as well try this. At least it would give a better clue as to weather the molcajete is ready for garlic.

Ohhh… patience! I can’t wait to make salsas and guacamole in this.

[thegraymarlin]

Oh my gosh I feel so silly!!! I received a molcajete as a gift from our neighbors on their recent trip to Monterrey, MX. I used it once and thought I got a defective one. I had no idea I need to season it! I’ll be pulling it back out of my closet and following these instructions. ¡Muchas gracias! 🙏🏻

[misscsb]

Thank you so much! I have been wanting one for years, and I was surprised that mine didn’t come with seasoning, instructions. made the process look very easy. Thank you so much I have subscribed.

[mithrandir]

Muchas gracias por the tutorial! I just bought a molcajete and this is gonna be so helpful!

[annaescarrega]

Awesome video, just what I needed to know. 😊, Columbia SC

[tbobmann]

THANKS!!! i just got one as a gift for xmas and cant wait to use it..gonna follow and learn some mexican cuisine!

[chocomommieBU]

I just bought my first Molcajete and am so glad to have found your video. It's perfecto! Another mexican in the kitchen here too (lol) and a new subscriber. I cannot wait to Condition, Season and cure my Mocajete. Thank you ~ Gracias

[TexasPenny]

I just got mines today, I’m so excited 😆
Thanks for sharing the wisdom & knowledge!

[toryvonburg]

Even though this was posted 2 years ago, I am very glad it was the #1 result when i searched for molcajete seasoning. Very good advice. Spoken by a true Pro!! Thanks man!!

I just did exactly what he said to do. And my molcajete is in great condition to make gauc tomorrow. (I'm letting the garic paste soak in over night).

[STVG]

Thanks for this! I need to really get this done to my molcajete. I've been dying to use it so going into spring might be the best time. Cheers!

[feliciabrasuell]

Thanks for sharing and showing us how to season our mortar and pestle

[danimartinez]

Hi, I tried it and had a little bit of the salt/garlic paste stick on my arm and I didn’t notice. A few moments later I felt a burning sensation. Apparently raw garlic and salt combined on the skin can cause second degree burn. Just an FYI. Still used this method and worked like a charm👍

[EdgarAllanJo]

Just the video that I was looking for! Thank you very much! 💕

[cowboyblacksmith]

Aldis has a nice granite one for sale in a few days with a nice long handle pestle part, I'll get two! I learned a long time ago if it's something you really want and will use, and will love get two as one day you know you're going to drop something or chip it. Thanks for the video on how to cure it. Personally I love the time consuming labor of love projects putting some good karma into it. I have 145 heads of garlic growing, lots of sweet and hot pepper varieties and wonderful San Marzano tomatoes in the garden this year. I'm going to give this thing some real lovin' and can't wait to finally have one. It's been on my wish list for quite some time now.

[PineConeNW]

Oh man, I went a little overkill on seasoning mine. I followed your instructions, but I got a major arm workout by grinding until my garlic was grey😄 took like 2 hours but I think the results speak for themselves. Great tutorial!

[JoAnnSchlott]

Well-done video. I've watched a numbers of videos about seasoning my mortar and pestle. I understand why it needs to be done. I understand the various methods including the rice, rice and salt, just water. What I don't understand is why I need to do the garlic. Some of the methods use not only garlic but also add salt, pepper and cumin to the garlic grind. What does the garlic step accomplish? Thanks for your help!