INGREDIENTS

INSTRUCTIONS

I ts all-purpose white flour
Roast unpeeled garlic on a griddle or a heavy skillet set over medium heat
for about 15 minutes, turning frequently, until blackened in spots and very
soft inside. Remove, cool and slip off skins.
If using whole spices, place oregano, black pepper, allspice, cloves and
cumin in a mortar or spice grinder and pulverize thoroughly. Transfer to a
small bowl and add salt. If using ground spices, combine them with salt in
a small bowl. Mince garlic finely and sprinkle it with some of the spice
mixture. Use the back of a spoon to work it back and forth, mashing it to a
smooth paste. Add the garlic-spice mixture to the remaining spices in the
bowl, then work in vinegar and flour. Scrape into a small jar, cover and
let stand in the refrigerator for several hours or preferably overnight
before using. The paste will keep for several weeks, refrigerated.
Makes about 3 Tbsp.
26 CALORIES PER TABLESPOON: 1 G PROTEIN, 0 G FAT, 6 G CARBOHYDRATE; 361 MG
SODIUM; 0 MG CHOLESTEROL.
From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick
Bayless with Deann Groen Bayless (William Morrow & Company, 1987).
Posted by Stephen Ceideburg

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