Serving

Recado de Escabeche
Mexico, Yucatán
  -   Recado de Escabeche
Makes
Effort:
Sched:
DoAhead:  
1/2 c  
**
25 min  
Yes
While the name would imply this seasoning paste is for escabeche (vinegared stews), it is also widely used as a general purpose seasoning, particularly with chicken, and some soups as well. The Mayan region is the only part of Mexico where spice mixes and pastes are used.




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1
2
10
1/8
1
1/2
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1
5
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in
T

t
t
t
---

oz
-- Spices
Cinnamon stick (1)  
Peppercorns, black
Cloves
Cumin seeds
Oregano, dried (2)
Salt
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Heads Garlic (3)
Onion
Make   -   (25 min)
  1. In a spice grinder, grind all Spices items to powder.
  2. Peel ONION and slice fairly thick. Roast the slices (see Note-3).
  3. Roast GARLIC, let cool enough to handle and peel. (see Note-3).
  4. Place Garlic and Onions in a mini-prep food processor or some similar device and process until it is nicely liquified. Pour about half the Spices Powder in and process until well blended.
  5. Add the Onion mix to the rest of the Spices Powder and mash it together until it is completely blended.
  6. In a tightly sealed container, this will last at least 4 weeks in the refrigerator.
NOTES:
  1. Cinnamon:   Mexicans insist on real Cinnamon, not the Cassia Bark that passes for cinnamon north of the border. It is easily available in markets serving a Latin American community and in many Asian markets also. For details see our Cinnamon / Cassia page.
  2. Oregano:   Properly, this should be Mexican Oregano (Lippia graveolens), leaves of a shrub that grows in the region. This is rather hard to find even here in Los Angeles, so you may have to use regular oregano. Mexican Oregano is a bit more minty in flavor, so maybe add a little dried mint.
  3. Roasting:   Mayans roast whole onions and heads of garlic in hot ashes from the hearth fire. We seldom have hearth fires here in Southern California, so it needs to be done differently. For details see our Roasting Vegetables page.
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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