In addition to mind-bending salsas, the molcajete can also make a lip-smacking batch of guacamole that might have you re-evaluating your kitchen gear.
Crushing an onion-jalapeno-cilantro mixture in the molcajete releases additional flavors that meld effortlessly with the avocado, and you're left with a batch of Guac that's more cohesive than traditional guacamole recipes.
In other words, it tastes really good.
How To Make Guacamole In A Molcajete
The alternative title for this post is...
The World's Most Subtle (And Best) Guacamole
Partly because we've always been a big fan of keeping guacamole simple, but mostly because the molcajete will allow you to keep it even simpler.
Crushing the veggies in the molcajete releases a burst of flavor that you won't get from traditional chopping, so you'll need even less veggies to begin with.
You can start by finely chopping 1/4 onion, 1/2 jalapeno and 10 sprigs of cilantro. You'll have extra of each veggie but that's perfect because there is some taste testing down the road and you might need a little more.
Our starting point for the onion-jalapeno-cilantro paste is:
2 tablespoons chopped onion
1 teaspoon chopped jalapeno
1 tablespoon chopped cilantro
Here's what that looks like:
Doesn't look like much does it? But don't forget that you're using one of these:
Our previous post on making salsa in a molcajete has tips on working with these beauties if you are new to them.
Add the chopped ingredients to the molcajete along with 3/4 teaspoon salt and the juice of a single lime.
For your future batches of Guac, a good ratio to keep in mind is 1/4 teaspoon of salt per avocado. That's what we're starting with here, but you are welcome to undershoot a little bit and leave some room for a final seasoning at the end.
Use the pestle to crush these ingredients into a paste-like substance. Keep a spatula close by to help corral the paste.
Crushing these ingredients will release additional oils that lie dormant when lightly chopped, so don't skip this step! It's the primary reason that molcajetes are making such a big comeback.
Add the flesh of three ripe avocados and use the pestle to show them who the boss is.
They will instantly transform from avocados into guacamole under the weight of your new favorite kitchen tool.
And now take a taste!
I'm always surprised how complete it tastes with so little effort involved. I do think that the vast majority of guacamole recipes have too many fixings that end up stealing the show from the main attraction (the avocados).
I know some of you will want a little more oomph, but I think it's worth trying out this World's Most Subtle Version. It's so good when the avocados are seasoned well and there is just a hint of flavor from the onion-jalapeno-cilantro mixture.
And of course, the burst of acidity from the lime brings it all together. Keep an extra lime around for some final tweaking. I added another squeeze of lime and a final pinch of salt to this batch.
I also think it tastes best when the heat can barely be heard in the background, but remember that you've got leftover chopped jalapeno so you can always add a bit more.
With regards to additional fixings or amping up the flavor, one thing to keep in mind is how you're going to use the guacamole.
I'd say 9 out of 10 times I make this I'm using it in tacos, burritos, or enchiladas that already have loads of flavor. That's a perfect fit for the super subtle version we've made here today.
Of course, if the Guac is the star attraction of the appetizer table then it might be more appropriate to load it up with a few more fixings (tomatoes, garlic, more cilantro and jalapeno, etc.)
But there's a good chance this simple Molcajete version will be high on your list the next time you're craving some Guac. It's so satisfying and it's definitely willing to accommodate your taste buds with a few final tweaks.
Buen Provecho.
How To Make Guacamole In A Molcajete
Ingredients
- 3 avocados
- 2 tablespoons onion
- 1 teaspoon jalapeno
- 1 tablespoon cilantro
- 3/4 teaspoon salt
- 1-2 limes
Instructions
- Start by chopping up 1/4 onion, 1/2 jalapeno, and 10 sprigs of cilantro.
- Add 2 tablespoons chopped onion, 1 teaspoon chopped jalapeno, and 1 tablespoon chopped cilantro to the molcajete along with 3/4 teaspoon salt and the juice of 1 lime. Grind into a paste using the pestle.
- Add the flesh of three ripe avocados to the mixture and combine well.
- Take a taste for seasoning. I added another pinch of salt and another squeeze of lime to this batch.
- Serve immediately and store leftovers in an airtight container in the fridge.
Notes
Still hungry?!
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Jeff
I was gifted a 100+/- year old molcajete a while back that needed some TLC. After curing and seasoning the molcajete, it transformed into something very beautiful. Your guacamole was the first thing I made in it, actually the first thing made it it in a very long time and it was delicious. Thanks for a really great recipe.
Patrick
Oh snap what a gift! Glad to hear you've added this recipe to your molcajete arsenal 🙂 Cheers.
Roy Tompkins
Excellent! I bought a molcajete at the thrift store and did not know how to use it! I’ve been making guacamole for many years but this was excellent! Thanks for the lesson!
Patrick
Ahh good to hear, so glad you tried out this recipe Roy. Cheers.
David
I followed this to the letter and it came out amazing. No more of the powdered mixes for me. First sample with a few blue corn chips and then a topping for chicken enchiladas. Incredible.
Patrick
Ahh good to hear, so glad you tried out the real deal David! Cheers.
Kelvin
Been going to Mexico for 20 plus years. Always wanted a molcajete but th weight in my luggage prevented me from getting one. Was down in March and bought an authentic one. YOUR RECIPE IS THE BOMB!! Just made a batch. Thank you for sharing.
Kelvin
Patrick
Ahh awesome, so glad you tried out some Guac in a real deal molcajete! Cheers.
Bette W
Thank you for this, Patrick! I just made a small batch because I only had two viable avocados (the third was overripe and brown inside and I had to get rid of it-always sad) and it was delicious - I just used slightly less of everything and it turned out great. I got a molcajete for Christmas and this is the first thing I’ve made in it. Used a clove of garlic and a Serrano pepper instead of the jalapeño. It smelled amazing as soon as I started to make the paste! Can’t wait to try a salsa in my new toy!!!
Patrick
Ahh good to know Bette, so glad to hear that you're a fan of Guac as it used to be made 🙂 Cheers.
Liz
What size molcajete do you recommend? We are a family of 6.
Patrick
Hey Liz! I use the 8-inch molcajete and I think that would be a good option for a family of 6. You can see that one in action on the molcajete page. Cheers.
Lolly
I bought the very same mortar and pestle recently. I've been intrigued by what this ancient tool can do and this guacamole is the first recipe I tried out using it.
This guacamole doesn't just taste good. Good isn't enough word to describe it.
It's sublime.
Yes, every word of what you wrote was true. I could actually taste the onion, not so much the cilantro, but the jalapeno was amazing. I don't like the heat of jalapenos, but I love the flavor so I roasted mine and each bite of this guac had the terrific essence of jalapeno flavor in it, not just heat.
This is how I'll make guac from now on.
Thank you for the directions and the beautiful pics too.
Patrick
Thanks Lolly, I'm so glad you've now got a molcajete in the house! Such a gamechanger 🙂
Jane
So easy to make and tastes so much nicer than shop bought !
Patrick
🙂
Andrew Lee
This came out amazing. I didn't have a molcajete so I made do with mashing a mason jar (as my pestle) in a mixing bowl. I think the oils still came out!
Patrick
Yup that should do it, thanks much for mentioning this adjustment Andrew! Cheers.
Diana
Great recipe! I’m just getting started with my molcajete and love “unadulterated” guacamole! I didn’t have jalapeño so I substituted a chili guerito and added a dash of pepper at the end.a