Molcajete 101 With Chef Gustavo Romero

[@lorimills7158]

Perfect timing, Chef Romero🎉 for prepping my new Masienda molcajete! ¡Sí a la Clase Magistral de Salsa!

[@meysam9]

Looks delicious 😊 2:14

[@borisstanislav4560]

Most important thing about a molcajete is the type of stone is made out of, it has to be black volcanic rock, if you cheap out and get a chinese one made of limestone or 'concrete' you will get lots of tiny loose stones (grit) in your salsa, ruining your meal and hard work.

[@bretwiley6675]

Yes you got to pay up. You get what you pay for.

[@Masienda]

We guarantee that our partners in Puebla, Mexico, hand craft each molcajete from volcanic stone. Check out the video we made with them and please let us know if you have any questions! m.kzbin.info/www/bejne/ppOoiXmwhKmhY8U

[@chinmayhejmadi7902]

Do one on metates one day

[@azuredivina]

i got mine from tijuana over a year ago. man, it ain't easy! just as difficult to season & then to grind the nixtamalized masa. people who grow up using these on the regular are 💪still love learning the process, though. arriva nuestras abuelas!

[@chinmayhejmadi7902]

@@azuredivina the seasoning part is so tough for me! How long did it take you? I feel mine has been crafted by machine so it's gonna take longer

[@azuredivina]

i wish i had timed it, or that i could remember how long it took me. i feel like it took 2-3 hours. when i seasoned my molcajete, it was about 2. it's back-breaking work when you're not used to using a metate, but i'm still glad i'm "communing with ancestors!" btw, i have an uploaded short of me seasoning my metate, actually!

[@chinmayhejmadi7902]

@@azuredivina well as long as there were no black specks in the rice, it's worth it. I took around 3 hours and a lot of rice (and black beans too) but even though it looked pristine white on the metate after a few goes, when I swept the rice dust off the metate I could see a lot of tiny black specks... 😮‍💨 Can't use that to make masa.

[@azuredivina]

@@chinmayhejmadi7902 definitely worth it! i love using my molcajete & use that one regularly. i haven't used my metate again since using it for masa one time after curing & washing it well. broke my ankle shortly after getting it, so i couldn't kneel. but now that i'm better, i've been itching to use it again. btw, when i cured it, i used rice & dried corn. then i washed it well, with a brush. but still do a test ball of masa all over it, that helps do dislodge bits of rice & corn that get stuck in the crevices, since you also don't want those hard bits in your masa.

[@ra1der5]

I purchased the 9” Masienda molcajete shown in this vid about six months ago. Really not understanding what I’m doing wrong while curing it. I’ve ground about 1/4 cup of rice with a tablespoon of kosher salt at least eight times now. I’m making sure I’m getting all the way up the edges and grinding until all bits of rice become powder. It’s at least an hour on each curing grind. After grinding until the rice looks as white as I could get it, I rinsed, dried, and ground a couple cloves of garlic (as suggested on the Masienda website). After rinsing again and trying to make guac, I STILL see bits of black powder. Not a little; it’s very noticeable! So… here I go… AGAIN! Okay, it’s a labor of love, but it seems like a one-sided relationship! WHAT could I be doing wrong?

[@Masienda]

Thanks for reaching out. It sounds like you’re doing everything right, but the black powder issue is understandably frustrating. Make sure you're grinding the rice and salt until it’s completely powdered and thoroughly rinsing and drying the molcajete between grinds. For reference, here's our guide on curing a molcajete masienda.com/blogs/learn/molcajete-mexican-mortar-pestle. If the problem persists, please email us at [e-mail] with your order number and an image of the molcajete. We’ll help you resolve this. Thanks for your patience!

[@bretwiley6675]

I’m not a fan of the “ no soap” it needs to be clean. I don’t want rancid oils in my food. I’ve washed my molcajete with soap and water for years. It absolutely does not affect the flavor of your next batch of salsa or guacamole. You just need to soak it and rinse it well.

[@jimmym02]

Definitely

[@Masienda]

Thanks for sharing your perspective! We understand that keeping your molcajete clean is important to you. Washing it with soap and water is a common practice, and as long as you rinse it thoroughly, it should be fine. The recommendation to avoid soap is based on the idea that it can sometimes leave residues that might impact the taste. However, if you’ve found that using soap works well for you and doesn’t affect your dishes, that’s great. The key is to ensure it’s well-rinsed and dried properly. Thanks again for your input!

[@travisrey5035]

How big is the small one?, is it enough for making , let’s say guacamole for 3 ppl? What’s the best purchase in terms of size? If someone usually cooks for 2 to 3 ppl , is the small one suitable or should we get the large one?

[@vickyn8162]

The small one has a capacity of 2 cups, weighs 8 pouds, and the outer diameter is 7". The inner diameter is approx 5.5" The bigger molcajete has a capacity of 4 cups weighs 20 lbs , the outer diameter is 9", the inner diameter is 6.5".

[@lorimills7158]

@travisrey5035 The small one is hefty . I like its flat base. If the 2 or 3 people sharing guacamole are like me, they each would be wanting their own chico molcajete! I vote to get the larger one for more breathing room. These are works of art. I love my chico molcajete and feel its soul somehow sensing the hard-working hands that created it.

[@Masienda]

Hi Travis! The small one holds about 2 cups, so it's perfect for making a batch of guacamole for 2 to 3 people. If you typically cook larger portions or like to have extra room for grinding spices, making salsas, or bigger batches, the large one might be a better fit. But for everyday use and smaller amounts, the small one should work just fine!