• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking On The Ranch logo

  • Home
  • About
  • Recipe Roundup
  • Contact Me
  • Join Community
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Home
  • Soups, Stews, & Chilis
  • About
  • Recipe Roundup
  • Contact Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home > Appetizers and Beverages > Chunky Molcajete Guacamole

    Chunky Molcajete Guacamole

    Published: Mar 3, 2023 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Guacamole made with a mortar and peslte.

    Discover the authentic taste of Mexico with this homemade chunky mortar and pestle guacamole made in a molcajete! Try it today and experience the deliciousness of traditional molcajete guacamole that will transport your tastebuds to the heart of Mexico.

    Chunky guacamole made in a molcajete.

    What Is A Molcajete?

    Before we dive into the recipe, let’s talk about what a molcajete is. A molcajete is a traditional Mexican mortar and pestle made from volcanic stone. It’s used for grinding and mixing spices, herbs and other ingredients. And is especially useful for making guacamole. The rough texture of the molcajete’s surface belps to crush and grind the ingredients, resulting in a perfectly flavored chunky guacamole.

    Using a molcajete to make mortar and pestle guacamole is a traditional and authentic method that yields a delicious, chunky texture and simply brings out the best in those avocados.

    So, let’s learn how to make molcajete guacamole, just like your favorite Mexican Restaurant does table side.

    Ingredients You’ll Need

    This classic recipe features perfectly ripe avocados, zesty lime juice, fresh cilantro, and a blend of aromatic spices, all hand-mixed to creamy perfection in a volcanic rock mortar.

    Ingredients to make chunky guacamole in a molcajete.
    • Ripe Avocados
    • Cilantro
    • Limes
    • Onion, Sweet onion, yellow or white onion, or if you like a bolder flavor, use red onion.
    • Jalapeno Pepper
    • Coarse Kosher Salt: Coarse salt will act as an abrasive, assisting you as you grind with the tejolote, which is the stone pestle.

    Step by Step Instructions, It’s Easy

    Let’s get started.

    Adding vegetables to a molcajete to make chunky guacamole
    Grinding vegetables and spices in a molcajete to make chunky guacamole.
    • Step 1: Place chopped onion, half of the cilantro, the chopped jalapeno pepper and salt in the molcajete.
    • Step 2: Using the pestle, start grinding the mixture into a paste. The salt will draw moisture out of the vegetables and act as an abrasive.
    Making guacamole with a mortar and pestle.
    • Step 3:
    • Carefully cut the avocados in half, removing the pits and scoop the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.
    • Season to taste with lime juice, extra chile and salt. Garnish with a few totopos (corn chips) and serve. Voila! Mortar and Pestle Guacamole.

    FAQ’s

    How Do I Choose The Best Avocados to Make Guacamole?

    Choose ripe avocados for the best flavor and texture. They should give slightly to the touch but not be mushy.

    How Do I Clean My Molcajete?

    The best way is to give it a good strong spray with a kitchen faucet spray nozzle. Once free of food, turn the molcajete upside down and let it air dry. If you need additional help, use a good wire brush and water. Do not use soap or soapy water, the soap will get trapped in holes of the molcajete and may impart a soapy taste next time you use it.

    How Do You Keep Guacamole From Turning Brown?

    You can’t, but you can slow it down. Use Hass Avocados and always add lime to guacamole. If not serving immediately, cover the guacamole with plastic wrap, pressing the wrap so it’s directly on the surface. Keep it cold as warm air is guacamole’s enemy. Limeless, uncovered guacamole at room temperature will turn dark pretty quickly. I’ve never found the avocado pit trick to work at all, aside from annoying guests.

    Tips For Succes

    • If you prefer a milder guacamole, remove the seeds and veins from the jalapeno before chopping.
    • For a smoother texture, use a fork to mash the ingredients before placing them in the molcajete. However, keep in mind that a chunky guacamole texture is traditional for guacamole made in a molcajete.

    Serving/Presentation Tip

    Serve table side mortar and pestle guacamole with blue corn chips. Blue chips will compliment both the green of the guacamole and the charcoal color of the molcajete.

    What to Serve the Guacamole with

    Perfect for dipping chips, here are some other serving ideas.

    • Use as a topping for tacos or burritos.
    • Place a dollop on top of nachos.
    • Try it for breakfast, on top of a Scrambled Egg Sandwich.
    • Dress up a burger with a dollop of guacamole.

    Variations

    When I attended a lecture by famous chef Rick Bayless, he spent quite a bit of time talking about guacamole variations and using seasonal produce. Once you’ve got your base of simple guacamole, here are some ingredient ideas to dress things up.

    • Diced tomatoes. I like to use Cherub brand small tomatoes. Available year round, they’re a variety of grape tomatoes that are flavorful and have a sturdy structure for easy dicing.
    • Top with crumbled Cotija cheese. Cotija cheese is reading found in supermarkets and is a dry, salty Mexican crumbling cheese.
    • When making guacamole during the holidays, top with pomegranate seeds to make a red and green color scheme.
    • Fine dice some jicama for some cool crunch. Either mix it in to the chunky guacamole or sprinkle on top.
    • Add some toasted Pepita seeds, or toasted slivered almonds to the top of guacamole before serving.
    • Sprinkle on some bacon bits.
    • Add a tropical feel by stirring in some chopped mango to make Mango Guacamole.
    • Make it even more “green” by adding some roasted tomatillos to the guacamole mixture and topping with green olives.

    In Conclusion

    Making guacamole in a molcajete is a fun and traditional way to prepare this delicious Mexican dip. With just a few simple ingredients and a little bit of elbow grease, you can create a flavorful and chunky guacamole that’s perfect for any occasion.

    So grab a molcajete and get ready to impress your friends and family with your authentic Mexican guacamole!

    This recipe is adapted Masienda, the experts in all thins masa, and any type of equipment you’ll need to make Mexican food in your own kitchen. If you don’t own a molcajete, they’re great product source.

    Related Recipes

    • Chipotle Mayonnaise with a lime and cilantro.
      Homemade Chipotle Mayo
    • A bowl of Homemade Restaurant Style Salsa.
      Essential Mexican Restaurant Salsa Recipe
    • Homemade Roasted Tomatillo Salsa Verde
    • New Mexico Hatch Green Chile Sauce

    And if you’re looking for more South of the Border recipes, don’t miss my Mexican Southwest Category. You’ll find lots of spicy inspiration including the most popular on my site for this Southwestern Mexican Casserole made with Ground Beef and Tortillas. It’s a comfort food crowd pleaser.

    Chunky guacamole made in a molcajete.

    Chunky Molcajete Guacamole

    Discover the authentic taste of Mexico with this homemade chunky guacamole made in a molcajete!
    No ratings yet
    Print Pin Rate
    Course: Appetizer Recipes
    Cuisine: Mexican
    Diet: Gluten Free
    Prep Time: 15 minutes
    Servings: 8
    Calories: 130kcal
    Author: Lea Ann Brown

    Equipment

    • Molcajete Morter and Pestle

    Ingredients

    • 3 Large Avocados
    • 3 Tablespoons Sweet Onion diced
    • 1 Tablespoon Jalapeno Pepper minced, including seeds
    • 1/2 teaspoon Coarse Kosher salt or 1/4 teaspoon fine sea salt
    • 1/4 cup Cilantro divided, fine chopped
    • 1 – 2 Small limes juiced
    Prevent your screen from going dark

    Instructions

    • Begin by grinding a coarse paste of onion, jalapeno pepper, salt and half of the cilantro in a molcajete. The salt will act as an abrasive, assisting you as you grind with the tejolote. (If you like the texture of diced onion, reserve half of the onion to mix in at the end.)
    • Carefully cut the avocados in half, removing the pits and scooping the flesh into the molcajete. Mix well with the paste and add the rest of the cilantro, giving it a rough mash.
    • Season to taste with lime juice, extra chile pepper and salt. Garnish with a few totopos (chips), chopped cilantro and serve.

    Notes

    Tip:
    • Choose ripe avocados for the best flavor and texture. They should be slightly soft to the touch but not mushy.
    • If you prefer a milder guacamole, remove the seeds and veins from the jalapeno before chopping.
    • For a smoother texture, use a fork to mash the ingredients before placing them in the molcajete. However, keep in mind that a chunky guacamole texture is traditional for guacamole made in a molcajete.

    Nutrition

    Calories: 130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 152mg | Potassium: 403mg | Fiber: 6g | Sugar: 1g | Vitamin A: 177IU | Vitamin C: 17mg | Calcium: 19mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    (Mortar and Pestle) Molcajete Guacamole … It’s What’s For An Appetizer











    More Appetizer and Cocktail Recipes

    • How To Make The Best Micheladas
    • Bacon Jalapeno Cheese Ball served with crackers.
      Bacon Jalapeno Cheese Ball Recipe
    • Jalapeno artichoke dip with crackers.
      Quick Easy Jalapeno Artichoke Dip
    • A bowl of halibut ceviche topped with a slice of lime.
      Refreshing Halibut Ceviche Veracruz

    Reader Interactions

    Comments

    1. Larry says

      March 03, 2023 at 5:01 pm

      We buy this at the local Mexican restaurant so with this recipe, we’ll try making our own.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

    Reader's Favorites

    • Chunky Homemade blue cheese dressing to serve on a wedge salad
      Thick and Chunky Blue Cheese Dressing Recipe
    • Cubed potatoes cooked in a cast iron skillet with rosemary
      Savory Cast Iron Skillet Potatoes
    • Old fashioned broccoli casserole recipe
      Broccoli Cheez Whiz Rice Casserole
    • crispy baked wings with celery sticks and ranch dressing.
      Crispy Baked Wings in Santa Fe Sauce

    Soups & Stews

    • Two bowls of spicy tomato soup served with bread.
      Spicy Tomato Soup From Canned Tomatoes
    • Fingerling potatoes and sausage soup.
      Easy Creamy Sausage Potato Soup
    • Black bean soup with ham and carrots.
      Sherried Black Bean And Ham Soup
    • Lentil soup with turkey, barley and vegetables in a large white bowl.
      Easy Turkey Lentil Soup with Barley

    Glazed Corned Beef Sliders

    Instant Pot Corned Beef Sliders with melted Swiss cheese.

    Dessert Recipes

    • Chile Chocolate Bourbon Cake with Chocolate Bourbon Frosting
    • No bake key lime pie garnished with whipped cream and limes
      Key Lime Pie Recipe – No Bake
    • Strawberry tart recipe with lemon cream filling
      Strawberry Tart Recipe with Lemon Cream Cheese Filling
    • Cream Cheese Cherry Delight.
      Cherry Delight, No Bake Old Fashioned Cream Cheese Cherry Dessert

    Footer

    Featured in and partnered with

    Privacy Policy

    • Privacy Policy

    Accessibility Statement

    Copyright © 2023 Cooking On The Ranch • Privacy Policy

    12 shares
    12 shares