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- Exported from MasterCook *
YUCATAN MIXED-SPICE PASTE
Recipe By :
Serving Size : 3 Preparation Time :0:00
Categories : Sauces
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Stephen Ceideburg
12 Cloves garlic, unpeeled
2 ts Dried oregano
1 t Black peppercorns (scant 1
-1/2 tsp. ground)
1/4 ts Allspice berries (generous
-1/4 tsp. ground)
1/4 ts Cloves (generous 1/4 tsp.
-ground)
1/4 ts Cumin seeds (generous 1/4
-tsp. ground)
1/2 ts Salt
1 tb Cider vinegar
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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