Guacamole via Molcajete, the best you'll ever have....

 

       I realized recently that most of my blog posts about recipes stems from my increased appreciation of SW Tex Mex culture.  This is not a bad thing and in fact it allows for some fusion ideas for multiple recipes.  Guacamole is a dish everyone has had at one time or another in Tex-Mex restaurants and taco shops.  It doesn't change much and yet some cultures try to enhance it via their own brand or tastes.  I have had many different variances, including FETA Guacamole which is good, but the original brand is the best.  Years ago, my daughter in law made such a delicious batch that I still use the recipe to this day.  Flavorful and creamy, Boy Howdy.  

      Recently I purchased a molcajete.  A volcanic stone version of the mortar and pestle, it is one of the most commonly used tools in any Mexican kitchen.  I got mine in a little Mexican grocery in San Antonio for $10.  After properly seasoning it is ready to go.

Seasoning:

      Soak the mortar and pestle in water and soak for 2 hours.  Remove and dry thoroughly.  Place a small amount of any of the spices and herbs you prefer to the bowl.  I used avocado, oregano, garlic, ancho chili powder, and salt.  Grind these into the bowl to mix thoroughly and cover the entire inner bowl, including the edge on top.  Set aside overnight.  This will season the bowl and leave flavors intact for future dishes, kind of like a cast iron skillet.  Another part of this process is to remove any loose grit that will surface with the first use.     Then just wash with hot water only, never soap, and dry.  This process will stain the bowl a bit, but that is normal.  

   Recently I used it when I made some Guac to go with wings.  My favorite recipe: 

3 avocados peeled and seeded

1 lime, juiced

1 tsp salt

1/2 cup diced onion

1 1/2 Tbsp. Cilantro

2 Roma tomatoes, diced

1 tsp minced garlic

1 pinch cayenne (optional)

      Here is the best part of the entire experience.  Simply place all the ingredients into the molcajete.  Using the large pestle first gently pound the mix down into the mortar bowl and then stir the mix around the bowl in several patterns to mix to the consistency you wish.  The weight of the pestle is much like the irresistible force and the immovable object.  Mash once or twice, stir once or twice......and done.  It makes the prep so very easy, much easier than a bowl and fork.  Barb likes hers with some chunk Cotija or Feta sprinkled on top.  Chips can be on the side, but also part of the decoration if you wish.  

Loaded ingredients

Grinding

This is the finest guacamole you'll ever eat

"I suppose there are people who can pass up free guacamole, but they're either allergic to avocado or too joyless to live"

Frank Bruni

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