Serving

Xak
Mexico, Yucatán
  -   Xak
Makes
Effort:
Sched:
DoAhead:  
3 T  
*
4 min  
Yes
The Mayan region is the only part of Mexico where spice mixes and pastes are much used, but the recipes are hardly standardized. Xak (say "chak") actually just means "stuff ground up", but this recipe is fairly typical. This dry spicing is used mostly with chicken.




3
1
1
1
1/4
2
in
t
t
t
t
t
Cinnamon stick (1)  
Peppercorns, black
Allspice berries
Cloves
Cumin seeds
Oregano, dried (2)
Make   -   (20 min)
  1. In a spice grinder, grind All Ingredients to powder.
  2. In a tightly sealed container away from heat and light, this will 9 months or so.
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. 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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