Molcajete Guacamole

Molcajete Guacamole is guacamole made in a mortar and pestle. Grinding the ingredients releases more flavor and gives a chunky texture to the guacamole. It’s perfect for dipping with chips or on your favorite Tacos.

This mortar and pestle, made from granite, is actually from Thailand. Traditional molcajetes, crafted from volcanic or lava rock, feature a wider and shallow design. Regardless, you still get the same outcome with either type of mortar.

Using a molcajete to make guacamole is a game changer! It infuses flavor into the avocado and creates the perfect texture. This will likely become your new favorite way to make guacamole, especially if you’re preparing it for a party or celebrating Cinco de Mayo.

Ingredients

The ingredients for this molcajete guacamole are simple, and you’ll notice you don’t need much. The grinding action releases more flavor and oil than you don’t get from chopping the ingredients.

• Avocados– Use ripe avocados that don’t feel too soft.
• Limes– Guacamole needs acidity and the lime also prevents the avocado from browning too quickly.
• Onion– White onion will provide the best flavor for guacamole.
• Cilantro– This adds a pop of citrus and earthiness.
• Tomato– I use Roma tomatoes for their texture and a hint of sweetness.
• Salt– Adds flavor to the avocado. Taste the guacamole before serving and add more salt as needed.

How to use a Mortar and Pestle

This Thai style mortar and pestle is used to grind spices and make pastes. Which makes it perfect for a molcajete guacamole. You want to use the weight of the pestle to grind the ingredients against the sides of the mortar. This will eventually create a paste that’s loaded with flavor.

An alternate style of mortar and pestle is this large clay one used to make Som Tum (Papaya Salad). This type requires you to pound the ingredients together to incorporate them .

You can also use this type of mortar to make guacamole, but the pestle is wooden and not as heavy as the granite. So you may need to use a little more arm strength.

How to Make

Begin by chopping up the white onion, jalapeno, tomato, and cilantro. Add half of the onion, jalapeno, and cilantro to the molcajete along with a pinch of salt. Grind the ingredients in a circular motion until a paste forms. It does not have to be completely smooth.

Now add the flesh of 2 avocados and use a smashing motion to break down the avocados. Use a spoon to corral everything back into the center of the molcajete. Continue smashing the avocado until it reaches your desired consistency.

Add the remaining onion, jalapeno, cilantro, tomato, and salt. Squeeze 1 lime and mix everything together with a spoon. Taste for seasoning and add more salt or lime if needed.

You can serve the guacamole right out of the molcajete for a pretty centerpiece. Guacamole tastes best served right after making it.

If you need to make it ahead of time or for leftovers, place a piece of plastic wrap directly on the guacamole and press out any air. Then place a lid on and refrigerate for up to 1 day.

Recipes to serve with Guacamole