Review on 🌶️ TLP Molcajete 8.5" – Authentic Handmade Mexican Mortar and Pestle by Lynn Cook

Okay, first ignore ANYONE who insists that the "real" Molcajetes are slippery black basalt made from river rock. You are crazy. Unless you ship basalt from the Pacific Northwest, don't expect to find this type of basalt used in Mexico's Molcajete. this is the case for MOST of those used in Mexico). In fact, this is real Molcajet volcanic rock. It's mottled in color, has a porous surface, obvious tool marks from the time it was made, and...well, if you can't tell volcanic rock from concrete, molkahetas aren't for you (hahahaha). Now it's also important to note that basalt comes in a WIDE range of colors, from black (common in rivers) to light gray, sometimes with white flecks all over the body. it's still basalt. but these. Now you have to heal him. What I did: I started with 120 grit sandpaper and SAND EVERYTHING! I sanded the legs, sides, inside. EVERYONE! Make a few extra passes over the tejolote, as its sides never rub against anything, so it won't smooth out as well as the rest of the bowl when chopping. Arm over, it's time to start sanding. Start with 4 batches of dried corn (1 cup per batch). Add small portions and grind in gentle motions, allowing your wrist to turn slightly as you go through the sides. After the corn, it's time for 4 batches of dried pinto beans. After the beans, make 4 batches of white rice. Now it should be smooth and the rice should be white. If it isn't, you'll have to go back a step or two. This is a long process. Spread over a few days is fine. Otherwise, if you're like me, prepare to take the blisters, but do it in a day or two. Once the rice is smooth and no longer crumbly, we need final curing. First, I roasted 3 serrano chiles. Grind them into a paste. Add 3-4 cloves of garlic and chop finely. Add some cumin, salt, pepper and Mexican oregano. Now comes the really important part. If you look at a well used Molcajete you will see that it is actually black on the inside. How did this happen? Oil. avocado oils. So you can grind some avocado into a hardening paste and/or add some olive oil. Tejolot in it. Then just turn off the oven and let it cool in the oven overnight (it takes a LONG time to cool down as this is volcanic rock). The next day, take a stiff brush and some water and clean it. It should be nice and smooth, blackened and seasoned. Now you are ready for guacamole! I've been using mine 2-3 times a week for the past 6 months. It works like a charm and just keeps getting smoother and smoother. At this point, mine is well seasoned. The skin and tejolot are smooth and black, with a slightly spicy flavor all the way through. When you have sand, you have to work more with your elbows. It is so easy. I know it's 2011 now. People hate exertion, especially in America. But trust me It's worth it. Guacamole is as good as you would hope. It's a good size and makes enough salsa verde for about 3 days to use as a condiment for the food I eat. Don't scratch the surfaces when you put it on (although I still sand with an oven mitt).