| Cuisine: Mexican | Type: Technique | Serves: |
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Source:
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Rick Bayless |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1 tbs. achiote seeds 1 tsp. whole black pepper corns 1 tsp. dried Mexican oregano 4 cloves (1/8 tsp ground) 1/2 tsp cumin seeds (or generous 1/2 tsp ground) 1 inch cinnamon stick (or 1 tsp ground) 1 tsp coriander seeds (or generous tsp ground) 1 tsp salt 5 garlic cloves, peeled 2 tbs cider vinegar 1-1/2 tsp flour |
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Instructions:
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1. Pulverize the achiote, peppercorns, oregano, cloves, cumin, cinnamon and coriander seeds in a spice mill. Mix with the salt. 2. Finely mince the garlic, mix in a little of the spice mixture and then smear with the back of a spoon to create a paste. 3. Add garlic to the spice mixture and mix in the vinegar and flour. 4. Place in a small jar, cover and let stand for several hours to overnight before using. |
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Related recipes:
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None |
2008-03-15