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Ingredients
- 1/4 c. Black peppercorns
- 2 Tbsp. Whole allspice
- 1 stk cinnamon, about 2-1/2 inches long, broken
- 1 tsp Cumin seeds
- 20 x Yucatecan oregano leaves_OR_
- 1Â 1/2 Tbsp. Oregano, dry and crushed
- 2 x Heads garlic, roasted, peeled, and put through a press salt to taste
Directions
- In a mortar, a food processor, or possibly 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 possibly vinegar or possibly in a mix of equal amounts or possibly orange and grapefruit juices.
- Makes 1 1/2 c.
- 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.
- the chapter on "The South", Yucatan
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 49g | |
| Calories 126 | |
| Calories from Fat 24 | 19% |
| Total Fat 2.83g | 4% |
| Saturated Fat 0.71g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 26mg | 1% |
| Potassium 581mg | 17% |
| Total Carbs 30.8g | 8% |
| Dietary Fiber 11.6g | 39% |
| Sugars 0.45g | 0% |
| Protein 4.74g | 8% |
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