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Title: Yucatecan Seasoning Pastes / Recados Yucatecos
Yield: 1 Cup

Ingredients

      1 tb achiote seeds
      1 ts black peppercorns
      1 ts dried oregano
      4    cloves
    1/2 ts cumin seeds
      1    inch cinnamon stick
      1 ts coriander seeds
      1 ts salt (scant)
      5    garlic cloves, peeled
      2 tb cider vinegar
  1 1/2 ts flour

Instructions

Measure the achiote seeds, peppercorns, oregano, cloves, cumin,
cinnamon and coriander seeds into a spice grinder and pulverize as
completely as possible; it will take a minutes or more, due to the
hardness of the achiote. Transfer to a small bowl and mix in the
salt. Finely mince the garlic, then sprinkle it with some of the
spice mixture and use the back of a spoon or a flexible spreader to
work it back and forth, smearing it into a smooth paste. Scrape in
the remaining spice powder, then mix in the vinegar and flour. Scoop
into a small jar, cover and let stand several hours (or, preferable,
overnight) before using. Source: Authentic Mexican; Rick & Deann
Groen Bayless. MM by Lyn.

From: Lyn Ortiz Date: 14 Sep 97 National
Cooking Echo Ž

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