HOW TO USE A MOLCAJETE (MORTAR AND PESTLE)
Provided by: Douglas Cullen
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|4 Roma tomatoes|
|4 to tomatillos or green tomatoes|
|1 medium white onion quartered|
|2 serrano chiles|
|2 cloves of garlic|
|3 tablespoons finely chopped cilantro|
|1 tsp salt or to taste|
- Char all the vegetables except the cilantro well.
- Coarsely chop the onions, tomatoes, tomatillos, and serrano chiles.
- Add the garlic to the molcajete and grind to a paste.
- Add the onion and grind until it starts to break apart.
- Add the cilantro.
- Add the Roma tomatoes and tomatillos and grind until desired consistency is reached.
- Salt to taste.
Calories 48 kcal, CarbohydrateContent 10 g, ProteinContent 2 g, FatContent 1 g, SaturatedFatContent 1 g, SodiumContent 782 mg, FiberContent 3 g, SugarContent 6 g, ServingSize 1 serving
AUTHENTIC CHIMICHURRI THE WAY AN ARGENTINE MAKES IT – GARDEN BETTY
Provided by: Linda Ly
Total time: 15 minutes
Prep time: 15 minutes
|2 cups packed parsley, minced|
|3 tablespoons minced garlic|
|3 tablespoons minced oregano|
|1 1/2 tablespoons red pepper flakes|
|1/4 cup red wine vinegar|
|1 to 1 1/4 cups extra virgin olive oil|
- In a medium bowl, combine the parsley, garlic, oregano, red pepper flakes, and red wine vinegar.
- Add just enough olive oil to make a chunky sauce that’s not too thick and not too runny.
- Stir the ingredients until well blended.
- Decant the sauce into the container of your choice and cover with a lid.
- Let the chimichurri sit at room temperature overnight for the flavors to develop. The longer it sits out on the counter, the more the flavor intensifies. Refrigerate after 1 to 2 days. (The olive oil will congeal when chilled, but this doesn’t affect the flavor or texture.) Bring the chimichurri to room temperature before using or serving.
Calories 635 calories, CarbohydrateContent 7 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 68 grams fat, FiberContent 3 grams fiber, ProteinContent 2 grams protein, SaturatedFatContent 9 grams saturated fat, ServingSize 1/2 cup, SodiumContent 22 grams sodium, SugarContent 1 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 57 grams unsaturated fat
How do you make molcajete sauce?
Instructions Char all the vegetables except the cilantro well. Coarsely chop the onions, tomatoes, tomatillos and serrano chiles. Add the garlic to the molcajete and grind to a paste. Add the onion and grind until it starts to break apart. Add the cilantro. Add the Roma tomatoes and tomatillos and grind until desired consistency is reached.
How do you cure molcajete?
To cure a new molcajete, add a few tablespoons of rock salt or dry white rice. Use your pestle or “mano” to grind it thoroughly. As you grind, the salt or rice will turn gray and you will notice some grit. Discard the ground mixture and then add a few more tablespoons of salt or rice and grind again.
How to cook with stone molcajete?
You want to begin by placing the stone molcajete on top of a cast iron comal or griddle and turn to medium heat. While the molcajete begins to heat up slowly, place your steak, chicken and shrimp onto three separate plates. Divide the marinade among the three. Make sure they are evenly coated. Let them marinate while molcajete heats up.
What is a molcajete and do I need one?
A molcajete is an integral part of a well-equipped Mexican Kitchen. You certainly can make great salsa without one, but it is a nice addition to your kitchen utensil collection if you cook Mexican often. If you can’t find one locally, they are available online from our friends at Hernán.