Best 3 Guacamole En Molcajete Recipes
Guacamole en molcajete is a traditional Mexican dish that is made with fresh avocados, tomatoes, onions, cilantro, and serrano peppers. It is typically served with tortilla chips, but can also be used as a dip for other dishes. The molcajete is a traditional Mexican mortar and pestle that is used to make guacamole, and it gives the dish a unique flavor and texture. Guacamole en molcajete is a delicious and easy-to-make dish that is perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
GUACAMOLE DE MOLCAJETE
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.
Provided by Food Network
Categories appetizer
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
- Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).
GUACAMOLE EN MOLCAJETE FROM ROSA MEXICANO
Make and share this Guacamole En Molcajete from Rosa Mexicano recipe from Food.com.
Provided by SLB44
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in a bowl.
- With the back of a wooden spoon mash these ingredients into a paste. This releases the juices within.
- Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid. Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- Add the avocado to the paste and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
- Add jalapenos and salt to taste.
- Serve with corn tortillas and chips.
Nutrition Facts : Calories 76.6, Fat 6.7, SaturatedFat 0.9, Sodium 4, Carbohydrate 4.8, Fiber 3.1, Sugar 0.6, Protein 1
GUACAMOLE EN MOLCAJETE
Guacamole en Molcajete from the famous Rosa Mexicano restaurant in New York. The restaurant prepares this dish tableside and serves it up in a pig molcajete. The recipe uses avocados, cilantro, chiles, onion and chopped tomatoes.
Provided by Angela Moore @MzzAngela
Categories Other Side Dishes
Number Of Ingredients 6
Steps:
- Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing).
- With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within. Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
- Scoop the avocado out of the skin with a spoon (never mash or scrape it).
- Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.*** Add jalapenos and salt to taste. Serve with corn tortillas and chips.
- * Only Haas avocados from California, with a dark green bumpy skin, perfectly ripened for rich flavor. ** The tomatoes must be perfectly ripened. *** Mixing the ingredients rather than mashing them leaves the guacamole chunky and somewhat firm, not mushy.
Tips
- Utilize a traditional molcajete and tejolote: This combination enhances the flavor profile of guacamole by releasing natural oils from the volcanic rock.
- Select ripe avocados: Opt for avocados that yield to gentle pressure, indicating optimal ripeness and creamy texture.
- Include various chiles: Incorporate a medley of chiles, such as serrano, jalapeño, and poblano, to create a well-balanced heat level and flavor complexity.
- Use fresh herbs and spices: Elevate the guacamole's taste with freshly chopped cilantro, parsley, and epazote, along with spices like cumin and garlic powder.
- Gradually add ingredients: Start with the base ingredients and gradually incorporate others while tasting and adjusting as you go for a harmonious blend of flavors.
- Don't over-mash: Maintain a slightly chunky texture in the guacamole for a delightful combination of creamy and textured elements.
Conclusion
In conclusion, preparing guacamole in a traditional molcajete with a tejolote not only elevates the flavor but also adds an authentic Mexican touch to your culinary repertoire. By carefully selecting ripe avocados, incorporating a variety of chiles, and utilizing fresh herbs and spices, you can create a tantalizing guacamole that tantalizes taste buds. Remember to gradually add ingredients, avoiding over-mashing to achieve the perfect balance of creamy and textured components. Embrace the culinary journey of crafting this classic Mexican dish, and enjoy the delicious results!
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