How To Make Guacamole In A Molcajete

Have you already tried preparing Guacamole in the molcajete? Why not?!

Mashing an onion-jalapeno-cilantro blend into the molcajete releases additional flavors that blend easily 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, really good.

How to prepare guacamole in a molcajete

The alternative title for this post is…

The thinnest (and best) guacamole in the world

Partly because I’ve always been a big fan of the simplicity of guacamole, but mostly because the molcajete will allow you to make it even simpler.

Mashing vegetables in the molcajete releases a burst of flavor 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 onion, 1/2 jalapeno, and 10 sprigs of cilantro. You will have an extra amount of each vegetable, but that’s perfect because there are some taste tests along the way and you may 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 coriander

Here’s what it looks like:

Doesn’t seem like much, does it?

But don’t forget that you are using one of these molcajetes:

I have a post on the site called How To Use A Molcajete that will provide some basics if you’re new to these beauties. To summarize the post: molcajetes are amazing 🙂

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’re free to go overboard a little and leave room for a final topping at the end.

Use the pestle to crush these ingredients into a paste-like substance. Keep a spatula handy to help scoop out the dough.

Crushing these ingredients will release additional oils that remain dormant when lightly chopped, so don’t skip this step! It’s the main reason why molcajetes are making such a great comeback.

Add the pulp of three ripe avocados and use the pestle to show them who’s boss.

They’ll instantly transform from avocado to guacamole under the weight of your new favorite kitchen tool.

And now taste it!

I’m always amazed at how complete it is with so little effort.

I know some of you will want a little more oomph, but I think this thinner version of the world is worth a try. It’s delicious when there’s just a hint of flavor from the mixture of onion, jalapeno, and cilantro.

And, of course, the burst of acidity from the lime brings it all together. Keep some extra lime for some finishing touches. I added another squeeze of lime and a final pinch of salt to this batch.

I also think it tastes best when the heat is barely there in the background, but remember you have some chopped jalapeno leftover if you want a little more heat.

As for additional ingredients or boosting flavor, one thing to keep in mind is how you’ll use the guacamole.

I would say 9 times out of 10 I make it, use it in tacos, burritos, or enchiladas that already have tons of flavor. It fits perfectly with the slim version we made here today.

Of course, if Guac is the main attraction of the appetizer table, then it might be more appropriate to load it up with some other toppings (tomatoes, garlic, more cilantro and jalapeno, etc.)

But there’s a good chance this simple version of Molcajete will be at the top of your list the next time you’re craving Guac. It’s so satisfying and is definitely willing to please your taste buds with a few final tweaks.

Enjoy!

Further tips on choosing and maturing molcajetes

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