In my previous post, I cured and cleaned my brand new molcajete con tejolote – volcanic rock Mexican mortar and pestle – and I had no doubt that a simple guacamole had to be my first batch of “salsa molcajeteada”, which means “sauce made in a molcajete”; “molcajetear” might be a moot verb in English, but completely legitimate in Spanish, even appearing in the dictionary of the RAE (Real Academia Española – Royal Spanish Academy.)
There are guacamole recipes galore, depending on family traditions, or particular place, either in Mexico, or the Southern United States; I have shared three classic recipes, and another one for a creamy sauce, but for a very basic way to inaugurate my new kitchen tool, I ground just two ingredients – a pinch of coarse salt, and the flesh from one avocado:
The coarse salt always aids in the grinding process, and the soft and smooth avocado flesh allows to focus on the grinding technique, rather than dealing with hard or slippery ingredients. The tejolote (pestle) is held from the top, and serves to pound on the food, while moving it in small circles or short strikes around the molcajete (mortar bowl). As the food is mashed, more avocado flesh may be added:
This was a very satisfying and relaxing way to inaugurate my molcajete, with the bonus of a delicious appetizer of simple guacamole, attractively served with tortilla chips in the same vessel itself, as shown at the top of this post, and below:
Washing the bowl and pestle afterwards is simple, too, using a natural bristle brush and water. It is important to allow them to fully air-dry before storing, to prevent fleecy mould or other micro-organisms from growing on the damp, porous surfaces.