X-Large Molcajete Mortar and Pestle - 16" Dia.

It is necessary to break in the molcajete prior to use in order to avoid any large grit in your food. Preparing the porous surface will inhibit any unwanted flavors, smoothing the surface and keeping ingredients from sticking to the interior of the bowl or the pestle. This process only needs to be performed once.

1. Using only water and a stiff brush thoroughly clean the bowl of the molcajete and the tejolote and let air dry.

2. Grind uncooked rice in the molcajete a handful at a time. Use the tejolote (the pestle) and grind the rice into the surface of the molcajete (bowl) until reduced to a fine powder. Discard the rice flour and repeat until the rice flour is white instead of gray or ashy colored.

3. Place 3-4 cloves of garlic, 1 tsp. of Cumin, 1 tsp. coarse salt (Kosher is best) and 1 tsp. pepper into the molcajete and grind the mixture. Discard the mixture and rinse the molcajete and tejolote with clear water and allow to dry before storing. 

Maintenance
Wash the molcajete and tejolote in warm water after each use. Avoid using dish soap as the fragrances may leave a residue behind and affect the taste of food.