| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Spices, Mexican, Main | 1 | Recipe |
INGREDIENTS
| 1/4 | c | Black peppercorns |
| 2 | tb | Whole allspice |
| 1 | Stick cinnamon, about 2-1/2 inches long, broken | |
| 1 | ts | Cumin seeds |
| 20 | Yucatecan oregano leaves_OR_ | |
| 1 1/2 | tb | Oregano; dried and crushed |
| 2 | Heads garlic; roasted, peeled, and put through a press | |
| ;salt to taste |
INSTRUCTIONS
In a mortar, a food processor, or an electric spice grinder, grind peppercorns, allspice, cinnamon, cumin, oregano, garlic and salt. Allow paste to dry a little before storing in a glass jar in the refrigerator. To use, dissolve seasoning in a little Seville (bitter) orange juice or vinegar or in a mixture of equal amounts or orange and grapefruit juices. Makes 1 1/2 cups NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths. from "The Taste of Mexico", by Patricia Quintana, ISBN 0-941434-89-3 from the chapter on "The South", Yucatan typed and posted by teri Chesser 4-98 Posted to bbq-digest by Jim Anderson <anderson@magicnet.net> on May 15, 1998
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