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Vasconia Molcajete y mano de granito, para 4 tazas

Envío gratis en pedidos superiores a Mex $600.00

Mex $730.55

Mex $ 401 .00 Mex $401.00

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Acerca de este artículo

  • Disfruta de una auténtica herramienta manual para moler granos, especies y hierbas, así como para preparar salsas, guacamole y pico de gallo.
  • El hermoso molcajete de granito tiene una capacidad de 4 tazas.
  • Este molcajete y la mano se ven genial sobre el mostrador y servido en la mesa con una salsa preparada a mano.
  • El interior liso es la superficie ideal para moler y sobre todo, conserva un diseño clásico y tradicional.
  • Este producto no es apto para lavavajillas Se recomienda lavar a mano



Más información del producto

Enjoy an authentic, hands-on tool for grinding grains, spices, and herbs

Start making salsa, guacamole, and pico de gallo easily and quickly!

Vasconia 4-Cup Granite Molcajete Mortar and Pestle has substantial room

Create traditional recipes in your kitchen with this Vasconia 4-Cup Granite Molcajete Mortar and Pestle. Enjoy an authentic, hands-on tool for grinding grains, spices, and herbs, as well as making salsa, guacamole, and pico de gallo. The beautiful granite Molcajete has a 4-cup capacity. This mortar and pestle looks great on the counter and also looks beautiful on the table serving a hand-prepared salsa. The smooth interior is an ideal grinding surface and overall it bears a classic, traditional design.

The Molcajete Mortar and Pestle is also a great tool to mash up a banana, avocado, pumpkin, and similar fruits and vegetables. Great for making baby food! Safe and convenient!

This product is not dishwasher safe; hand washing is recommended.

Try this Guacamole Recipe using your Mortar and Pestle

Ingredients

2 Ripe Avocados, ½ Cup Diced Tomatoes, ½ Cup Minced Red Onions, 2 Tbsp. Orange Juice, 2 Tbsp. Chopped Cilantro, 1 ½ Tsp. Minced Serrano Chiles, 2 Tsp. Lime Juice, and ¾ Tsp. Seasoned Salt.

Directions

Carefully cut, seed, and remove the inside of the avocado from the skin with a spoon. Cut the avocado into ½ inch chunks. Place the avocado chunks into Mortar, add remaining ingredients. Mix and mash with Pestle and it's ready to serve!

Recommended for this Recipe:

  • Large, Hass Avocados
  • Roma Tomatoes
  • Fresh Squeezed Lime Juice
  • Fresh Squeezed Orange Juice

Pooja Raju
Comentado en el Reino Unido el 8 de marzo de 2025
Quite good. Must have in the kitchen.
ALI A.
Comentado en Arabia Saudita el 19 de marzo de 2024
مدق جميل وواسع يمكنك انجاز الكثير من اعمال الطحن اليومية بالمقدار الذي تحتاجه للطهي بيسر وسرعة واي نوع كنت تحتاجه سواء كانت مواد صلبه مثل ( التوابل) او تحضير السلطات المطحونه
Mac
Comentado en Australia el 4 de febrero de 2024
I had to season it first. But works really well. I like the shape of the pestle. Good size for making larger batches of salsa
Marisol Gonzalez Sanchez
Comentado en México el 27 de febrero de 2024
Perfecto producto para lucirloBien terminado y ligero
HECTOR SANCHEZ DOMINGUEZ
Comentado en México el 11 de febrero de 2022
De excelente calidad.
Ricardo AQ
Comentado en México el 24 de mayo de 2021
Listo para usarse. No es necesario 'curarlo' como los de piedra volcánica. Me gustó el acabado.
Cliente de
Comentado en México el 4 de abril de 2021
Molcajete de muy buena calidad y tamaño, ya está curado. Lo compré en promoción, así que también obtuve un muy buen precio
Ruben
Comentado en México el 8 de agosto de 2020
Buen tamaño y bonita forma, pero no es de piedra volcanica. Excelente para presentar una salsa o guacamole. El temolote es pequeño, por lo que no es comodo.
Humberto
Comentado en México el 29 de agosto de 2020
Buen tamaño, de buen peso, de buena calidad el material que permite hacer rápidamente salsas o chimichurri. Recomiendo curarlo antes de usarlo
Indocalido
Comentado en México el 2 de junio de 2019
Esta muy buen tamaño y muy buen material... si puede hacer salsas para unas 5-8 personas
AGUSTIN GUTIERREZ
Comentado en México el 17 de diciembre de 2019
El corte de la piedra es bastante fino y le da una buena presentación al Producto; las dimensiones son adecuadas a lo que estaba buscando. Prepare una salsa y salio bastante bien. Logicamente que antes de esto hay que llevar un Proceso de curado con sal y ajo y lavarlo bastante bien para retirar todo el polvo y piedritas derivadas del corte pero no traía mucho por lo que fue fácil. Muy recomendable.
M. Nelson
Comentado en los Estados Unidos el 18 de marzo de 2010
Ok, I bought this due to reviews and the size. Very happy I did pick this one. The smaller ones are not practical for anything more than grinding spices. This one so far I've made (actual recipe names) Salsa Verde de Molcajete, Guacamole de Molcajete, and another guacamole using avocados and tomatillos. The size is nice as the ingredients don't come out. It holds enough for a group, and is kind of fun to make in front of people. The quality is great, very sturdy. Some key points, if you just got one and don't know, read all of the following. NEVER wash with soap!Molcajete Cure Recipe Instructions:1.-Thoroughly clean the Mexican Molcajete with soap and water.2.-With your pestle, grind some garlic up to a paste and spread all over the inside of the mortar.3.-Leave it to rest, through a whole night.4.-The next day rinse away the garlic from the mortar and presto! your on your way to prepare your delicious Mexican salsas and guacamoles.5.- This Mexican recipe also can be used to prepare(cure) you cast iron plate or comal, where you can warm up your tortillas, quesadillas, sopes and Mexican tamales.2 MORE RECIPES TO CURE MOLCAJETES1) Baking the Molcajete:Inside the molcajete itself, create a paste using onion, garlic, and cooking oil as the base. Spread the paste and be sure to cover all the pores on the inner part of the molcajete. Then place it inside the oven and bake it for 30 minutes at 300 degrees so that the paste thoroughly permeates the stone. Once the molcajete has cooled off, wash it thoroughly with soap and water.2) Boiling the Molcajete:Place the molcajete on the stove grill and fill it with water and a lot of grain salt and vinegar. Allow the water to boil and let it be thoroughly consumed. Now let it cool off and cover any left over pores with uncooked rice, using the tejolote (pestle) to grind.Finally, as a test:Before using a Molcajete for your first salsa: grind up some sea salt (thick) then some crushed corn until they come out clean and free of debris. Finally, clean the molcajete with a scrub and water and the molcajete is ready for use.Try one of the two curing methods and do a test. This should take care of the shedding problem and you will be ready to make your salsas.Alternate info:You must season your molcajete before you use it. Otherwise whatever you prepare in it will just taste like dirt/rock. Place a handful of rice in the molcajete and grind until it is gray. Throw this rice out and repeat until the ground rice is still white. This may take quite some time. Best to do it over a few hours or a few days, otherwise you will end up with a sore wrist and shaved knuckles. Happy Cooking!Rock Salt is the key to seasoning a brand new " molcajete ". Using the "pestle" that came with the bowl, put in some rock salt and " grind " it into all surfaces of the molcajete. When the rock salt becomes table salt rinse the bowl. Repeat this procedure until the inside of the bowl is smooth to the touch. This will take at least one-two hours of " work " to make the surface smooth, depending on the size of the molcajete. This may seem tedious, but it is well worth it.Here is another tip about the preparation and care of your newly acquired molcajete. First, soak the molcajete for 8-12 hours in lukewarm water to fill the porous surface and allow the flavors you will soon add to soak in. Then, take some of your favorite spices (we recommend a few cloves of garlic, a tablespoon of comino (cumin), salt and pepper) and grind vigorously until they are mostly absorbed by the surface.Lastly, you should not use dish soap to clean your molcajete, nor should you put it in the dishwasher. A thorough rinse with hot (very hot) water shortly after using is all the cleaning your molcajete will ever need. Just like your trusty cast iron skillets, it only gets better with age.
Sumaiya Hisham
Just loving this so much, it’s so perfect to grind your homemade spices, also perfect to make ginger & garlic paste. I made so many chutney’s on thisLove the depth on this, perfect 👍
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