Molcajetes are often used to prepare salsas.
Before the invention of electric spice grinders, cooks used mortars and pestles. In Latin cultures, the mortar is called a "molcajete," and the pestle is a "tejolote," according to Gourmet Sleuth. Molcajetes are typically made from lava rock, known as basalt, which requires a seasoning before your first use. Seasoning only needs to be done once after you purchase the molcajete, but subsequent uses of the mortar and pestle will require a rinse with water. Never use soap to clean a molcajete as its porous surface will retain the soap, transferring it to your food.
Instructions
1. Scrub the new molcajete and tejolote , using a stiff scrub brush, and allow the pieces to dry overnight.
2. Put a handful of raw white rice in the molcajete.
3. Crush the rice into a fine powder by using the wide end of the tejolote to mash and grind the rice against the interior surface of the molcajete.
4. Discard the rice powder and repeat with more handfuls of rice until the resulting rice powder looks white instead of gray.
5. Place the garlic, cumin and salt into the molacjete. Grind it to a with the tejolote.
6. Discard the spices, and rinse the molcajete and tejolote with water.
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