Have you ever tried making Guacamole in a molcajete? Why not?!
Crushing the onion-jalapeno-cilantro mixture into the molcajete releases additional flavors that pair 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
An alternate title for this post is…
The most subtle (and best) Guacamole in the world
Partly because I’ve always been a big fan of keeping guacamole simple, but mostly because molcajetes will allow you to make it even simpler.
Crushing vegetables into molcajete releases a burst of flavor that you won’t get from traditional chopping, so you’ll need even fewer vegetables to begin with.
You can start by finely chopping 1/4 of an onion, 1/2 of a jalapeño, and 10 sprigs of cilantro. You’ll have more of each vegetable, but that’s perfect because there’s a few taste tests below and you might need a little more.
Our starting point for the onion-jalapeno-cilantro paste is:
2 spoons of chopped onion
1 teaspoon chopped jalapeño
1 tablespoon of chopped coriander
Here’s what it looks like:
Doesn’t look like much, does it?
But don’t forget to use one of these molcajetes:
I have a post on the site called How to use Molcajete it will cover some basics if you are new to these beauties. To summarize that post: molcajetes are great 🙂
Add the chopped ingredients to the molcajete along with 3/4 teaspoon salt and the juice of one lime.
For your future batches of Guaca, 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 can go a little lower and leave some room for a final spice at the end.
Use a pestle to mash these ingredients into a paste-like substance. Keep a spatula nearby to help push the paste in.
Crushing these ingredients will release extra oils that go dormant when chopped lightly, so don’t skip this step! This is the primary reason why Molcajetes is making such a big comeback.
Add the flesh of three ripe avocados and use the pestle to show them who’s boss.
They will instantly transform from avocado to guacamole under the weight of your new favorite kitchen tool.
Now try it!
I’m always surprised at how full the flavor is with so little effort.
I know some of you will want a little more angle, but I think this world’s most subtle version is worth a try. It’s delicious when there’s just a hint of flavor from the onion-jalapeno-cilantro mix.
And of course, a burst of lime acidity brings it all together. Save the extra lime for some final tweaking. I added another squeeze of lime and the last pinch of salt to this mixture.
I also think it’s best when the heat is barely audible in the background, but remember to have leftover chopped jalapeños if you want a little more heat.
As for additional fixings or flavor enhancements, one thing to keep in mind is how you’re going to use the guacamole.
I would say 9 out of 10 times when I make this I use it in tacos, burritos or enchiladas that already have a lot of flavor. That fits perfectly with this subtle version we made today.
Of course, if Guac is the main attraction of the appetizer table, then it might be more appropriate to load it up with a few other fixings (tomatoes, garlic, more cilantro and jalapeños, 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 definitely ready to please your taste buds with a few finishing touches.
Enjoy!
More tips on choosing and treating molcajetes
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How to make guacamole in a molcajete
Grind onion-jalapeno-cilantro paste into a molcajete for a delicious batch of homemade guacamole. Don’t forget the last squeeze of lime!
Portions: 8 (2-3 cups)
Calories: 124kcal
Ingredients
- 3 avocado
- 2 spoons onion
- 1 teaspoon jalapeno
- 1 spoon coriander
- 3/4 teaspoon salt
- 1-2 limes
Instructions
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Start by chopping 1/4 of an onion, 1/2 of a jalapeno, and 10 sprigs of cilantro.
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Add 2 tablespoons chopped onion, 1 teaspoon chopped jalapeño, 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 a pestle.
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Add the flesh of three ripe avocados to the mixture and mix well.
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Taste the spice. I added another pinch of salt and another squeeze of lime to this batch.
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Serve immediately and store leftovers in an airtight container in the refrigerator.
Notes
A good ratio to keep in mind for future batches is 1/4 teaspoon of salt for every avocado you use.
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