An Inspired Cook

What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!!

This is my large molcajete.  I found it at our local Mexican market under $20, a bargain!!  The ingredients I used were garlic, red onion, jalapeno, avocado, tomato, cilantro and lime juice with salt to taste.



I always start with a spritz of lime.  Cut a wedge of lime and spritz the bowl with the juice.



Add 1 large clove of garlic.




Use the tejelote to grind the pieces of garlic until it is mashed into a paste or you may want to leave a few bits behind, it’s up to you.




Next add the onions and grind them too.  The juice from the vegetables will begin to release their juice which adds flavor.




Next comes the jalapeno.




I ground it all together, leaving a few bits behind for texture.




Add the avocados one at a time, grinding and mixing before adding the next one. I always leave a few chunks of avocado in the guacamole.  It’s Muy Bueno!!




Avocado #2




Avocado #3 has been blended in.




This is up to you but I don’t grind the tomato and cilantro.  I just add the chopped veggies and fold them into the guacamole.

Holy Guacamole . . . it’s creamy and chunky with so many flavors surrounding  it.

Ok, clearly someone has been dipping into my guacamole.  I can’t keep the guys from dipping before I can get my pics!!





Guacamole in a Molcajete

3 medium Avocados
1 – 2 cloves Garlic, cut into pieces
1/4 cup Red Onion, finely diced
1 large Jalapeno, finely diced
3 tablespoons Cilantro, roughly chopped
1/2 Roma Tomato, finely chopped
2 wedges Lime
Salt to taste

Prepare the Molcajete by spritzing a wedge of lime into the bowl.  Add the cut up pieces of garlic and grind with the Tejelote.  Grind each ingredient to the consistency you like.  Next add the onion followed by the chopped jalapeno and avocado’s one at a time.  After all 3 avocados are mixed in, add the chopped cilantro and tomato.  Mix together and salt to taste .  Spritz the last lime wedge over top.  Serve with chips or use as a topping for any Mexican dish.

Makes approx 2 1/2 cups