Title: Yucatan Mixed-Spice Paste
Categories: Mexican Condiment Ceideburg
Yield: 3 Servings

		Stephen Ceideburg
12		Cloves garlic, unpeeled
2	ts	Dried oregano
1	ts	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 t	s al	l-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

From: Gail Shipp Date: 04-21-98 (13:36) The Once And Future Legend (1) Cooking

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