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Recado Para Bistec, Seasoning For Steak (Taste Of Mexico


1/4 cup Black peppercorns
2 tablespoons Whole allspice
1 stick cinnamon; about 2-1/2 inches
-- long, broken
1 teaspoon Cumin seeds
20 Yucatecan oregano leaves_OR_
1 1/2 tablespoons Oregano; dried and crushed
2 heads garlic; roasted, peeled,
-- and put through a
-- press
-- salt to taste

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 the AZstarnet BBQ mailing list by Jim Anderson on May 15, 1998, converted by MC_Buster. - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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