Recado Para Bistec, Seasoning for Steak (Taste of Mexico

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1 2.5-inch Stick cinnamon
2 Heads garlic; roasted
1/4 c Black peppercorns
1 ts Cumin seeds
salt; to taste
2 tb Whole allspice
20 Yucatecan oregano leaves; OR 1.5-tb dried, crushed oregano

Original recipe makes 1



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 on May 15, 1998

Calories Per Serving: 195 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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