Molcajete Guacamole (Mortar and Pestle)

5 from 13 votes

Molcajete Guacamole (Mortar and Pestle)

Using a molcajete or mortar and pestle will give you the best guacamole you have ever had. Smashing the ingredients releases the natural oils and flavors in a way that you just can’t achieve by chopping with a knife.

This is guacamole done right, and it doesn't take a lot of ingredients. If you have ever had tableside guacamole at a restaurant, this is how they make it!

If you don't have a molcajete, simply use a mortar and pestle instead. If it isn't large enough to hold all the ingredients, no problem! Make a paste from the onions and herbs, then transfer it to a bowl and mash it with the avocados.

Prep Time10

Total Time10

Course: Appetizers

Cuisine: Mexican

Keyword: authentic guacamole recipe molcajete, guacamole in molcajete, guacamole mortar and pestle, molcajete guacamole, mortar and pestle guacamole

Servings: servings

Author: Dahn Boquist

Ingredients

½ of a white onion diced
1 to 2 jalapeños diced
⅓ cup cilantro leaves
1 to 2 garlic cloves
1 to 2 limes juiced
¾ teaspoon salt
4 to 5 avocados

Instructions

Make a Paste

Place about 3 to 5 tablespoons of diced onions in the molcajete or in the bowl of a large mortar and pestle. Add the jalapeños, garlic cloves, cilantro, lime juice, and salt.
Use the pestle (tejolote) to grind and smash the mixture into a paste.

Finish the Guacamole

Add the avocados and mash them with the pestle.
Taste the guacamole and season with additional salt or lime juice if desired.
Stir in additional diced onions if desired.
Serve immediately or press plastic wrap directly on top of the guacamole to keep the air from turning it brown. Store in the refrigerator for up to two days.

Video

Notes

If you want to kick up the heat, substitute serene peppers for the jalapeños.

You can stir in diced tomatoes or pico de gallo for a little color.

If you don’t care for cilantro, substitute it with parsley and a pinch of ground cumin powder.

If your molcajete or mortar is too small for all the avocados, just use it to make a paste from all the other ingredients. Transfer the paste to a larger bowl and mash in the avocados.

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