Xak
Yucatán Dry Spice RubIt's very easy to make your own seasoning mixture to flavor poultry and meat Yucatán style. Chef Manuel Arjona, a native of Yucatán, and currently Executive Chef of Maya, a restaurant in Sonoma, California, shared this special seasoning combination with me.
Ingrediënten
Makes about 1⁄2 cup
- 2 21⁄2- to 3-inch cinnamon sticks (Mexican canela or Ceylon variety preferred)
- 1 ⁄4 cup dried oregano Mexican variety preferred, crumbled
- 2 teaspoons whole black peppercorns
- 2 teaspoons whole allspice berries
- 11 ⁄2 teaspoons whole cloves
- 1 ⁄2 teaspoon cumin seeds
Instructies
- Put all of the ingredients in a spice grinder or a coffee grinder reserved for spices.
- Grind to a powder.
- If the mixture seems too grainy, sift it through a fine-mesh strainer.
Notes / Tips / Wine Advice:
This spice rub can be stored indefinitely in a covered container at room temperature.
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