The author received a molcajete as a Christmas gift and is excited to use it for the first time. However, before using it, they explain that molcajetes are made of volcanic stone and need to be cured to remove any earthy taste. The curing process involves washing the molcajete, grinding rice and salt, and then garlic with salt to remove impurities and season it. They repeat this process multiple times.
Later in the video, the author prepares chicharrón (pork rinds) in a hot pan using duck fat, which adds a unique flavor. They explain that they are using pressed pork rinds and provide tips on how to chop them for better texture. The chicharrón is cooked until it's crispy.
The author also makes a red morita chili sauce by boiling tomatoes and blending them with morita chilies and garlic. This sauce is added to the chicharrón to create a flavorful dish. Additionally, they prepare guacamole with garlic, onion, serrano chilies, and tomatoes, maintaining a chunky texture.
Overall, the video demonstrates the process of curing a molcajete, preparing crispy chicharrón, making a red chili sauce, and crafting guacamole for a delicious dish.
Sure, here are the key facts extracted from the text:
1. The molcajete was received as a Christmas gift and is made in Mexico.
2. Before using the molcajete for the first time, it needs to be cured to remove the earthy taste.
3. Curing involves washing it, grinding rice together with salt, and repeating this process multiple times.
4. Garlic is crushed with pure salt as the final step in the curing process.
5. The molcajete is rinsed well and left to dry before use.
6. The author prepares a tatemada sauce with tomatoes, white onion, and garlic using the cured molcajete.
7. Pressed pork rinds are chopped and cooked with duck fat and finely chopped onion.
8. A red sauce is prepared using tomatoes and morita chilies and combined with the cooked pork rinds.
9. The author also prepares guacamole by mashing garlic, onion, serrano chilies, salt, and tomatoes.
These facts provide an overview of the process described in the text, focusing on the preparation of the molcajete, tatemada sauce, and pork rinds.