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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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a Mexican paste used in cooking and coloring some traditional Mexican dishes. Serving size depends on how much would be needed for the dish/es you plan to make. Ingredients:
1 tablespoon oregano, yucateco toasted in a heavy skillet (or mexican oregano) |
1 teaspoon cumin seed |
4 tablespoons annatto seeds (aka achiote) |
12 whole allspice |
1/2 teaspoon peppercorn |
3 -6 tablespoons water (vinegar's better) or 3 -6 tablespoons white vinegar (vinegar's better) |
Directions:
1. Grind all the spices in a blender or mortar and pestle until fine, then pass through a sieve to remove any stems or shells. Grind and strain again until until they're very fine.
2. In a small bowl, add water or vinegar to the spice mix. Mix until it becomes a stiff paste.
3. Storage: This paste stores well in the freezer.
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