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Home » Tools In a Mexican Kitchen » How To Cure & Season a Molcajete

How To Cure & Season a Molcajete

June 30, 20228 Comments

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This method of curing and seasoning a Mexican molcajete is what works for me. I would like to share the process, step by step in this video I prepared for you.

molcajete preparado. Molcajete with food inside

Step By Step Video! How To Cure and Season Your Molcajete!

https://animoto.com/play/G6y810WAdAy9lOxcIApziQ
Authentic molcajetes sold in Mexican markets, mercados, some flea markets and online. Molcajetes For Sale
various molcajetes on the table
This photo was taken before I seasoned them

Molcajetes are typically hand carved out of volcanic rock. There are different types. Some are heavier than others, some more dense and some more porous. Avoid molcajetes made from cement!

up close the inside of a molcajete before curing and seasoning it
Before curing
grinding down the rice inside of the molcajete
grinding the rice
a molcajete with ground up white rice in it
Grind until it looks like a powder
ground rice with water into a paste inside the molcajete
Grinding rice with water to form a paste
molcajetes with seasoning all over ready for the oven
Seasoned with chile peppers, garlic, salt and oil
baked molcajetes
Baking seasoned molcajetes
molcajetes out of the oven
hot out of the oven
cured and seasoned molcajetes after being washed
Cured, seasoned and washed!
molcajete preparado. Molcajete  with food inside
Breaking it in with this molcajete preparado!
molcajete with food inside
NEW RECIPE COMING SOON!

How To Cure and Season a Mexican Molcajete

After many years of using a molcajete for my recipes, here is the step by step instructions on how I cure and season my molcajetes,
5 from 2 votes
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Equipment

  • Molcajete
  • Brush
  • Baking sheet
  • Oven

Ingredients

  • Uncooked rice
  • serrano or jalapeño peppers
  • coarse salt
  • oil

Instructions

  • First, wash molcajete under hot water with brush to remove any loose stone. If possible, let soak in water overnight. I skipped this step! Oops!
  • When ready, spread out a thick towel. This will be your work surface. Place molcajete on the towel, pour in about 1/4 c of uncooked rice. Using the pestle(tejolote), grind the rice, covering as much of the surface of the molcajete, until it looks like a powder. This process will take a while. The rice will polish the surface and release any loose stones and grit.
  • Repeat the rice step until you see no more loose grit and the powder looks white. Depending on the molcajete, this may take up to 3-5 times.
  • When ready, pour some water in with the ground rice. Work into a paste and cover the entire surface of the molcajete. Do that for about 5 minutes. Wash under hot water, using a good brush until it's clean. Let air dry.
  • Preheat oven to 400 degrees F.
  • To your molcajete, add some roughly chopped serrano pepper, cloves of garlic and coarse salt. Work into a paste, then drizzle in some oil. Continue working this into the molcajete for a few minutes. Using your hand, rubs the seasoning all over the surface and rim of the molcajete and tejolote(pestle). Carefully place seasoned molcajete on baking sheet that is on the middle rack in preheated oven. Bake for 20 minutes.
  • After 20 minutes, carefully remove molcajete from the oven. Let it cool completely. Rinse, wash and brush using hot water. Let air dry. Your molcajete is ready to use! keep stored covered, if possible to avoid dust and dirt. If not, just rinse it before using in the future.

Notes

Some people like to let their molcajete sit overnight after rubbing the seasoning with oil all over. I didn’t want to wait, and feel it was still effective. In the future, I may re-season it and let it sit overnight to refresh the molcajete.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!

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Filed Under: Tools In a Mexican Kitchen, Traditional Mexican Recipes Tagged With: Molcajete, Tools in a Mexican Kitchen

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Reader Interactions

Comments

  1. Diana Romero

    June 30, 2022 at 12:38 pm

    Thank you . It was easy

    Reply
    • Sonia

      June 30, 2022 at 7:01 pm

      Wonderful!

      Reply
  2. Doug meador

    July 3, 2022 at 2:07 am

    Loved this hint on curing. !!!! Thank you. I enjoy your work.

    Reply
    • Sonia

      July 3, 2022 at 2:16 pm

      You’re Welcome!

      Reply
  3. scottb

    July 19, 2022 at 8:58 pm

    Thanks for the curing recipe. I have one question. . . When I prepare one of your recipes in the molcajete, do I clean with just warm water and a brush? Do I clean it as it is a cast iron pan? Thank you.

    Reply
    • Sonia

      July 20, 2022 at 5:56 am

      I just wash it with really hot water and use a brush. I let it air dry. I only season them once a year.

      Reply
  4. Angi Canada

    January 3, 2024 at 9:25 am

    I watched at least six videos from others on how to do this and yours is the best. My molcajete is a bit deeper and I found it easier to get the sides up to the rim if I laid it on its side. That did increase the amount of rice and salt that spewed around! 🤣

    Reply
    • Sonia

      January 3, 2024 at 2:19 pm

      Thank You Angi! I Truly appreciate your feedback!

      Reply

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Welcome!

Hi, my name is Sonia Mendez Garcia. My parents Ramiro and Blanca Mendez moved to the United States from Monterrey, Mexico in 1963. I am first generation Mexican American born in Los Angeles, California. Cooking has always been one of my passions in life. This is my journey and I can't wait to see what the future holds. Read More…

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