| Yucatan Dry Spice Rub
Xak Two 2 1/2 to 3 inch cinnamon sticks, Mexican canela preferred
1/4 cup of dried oregano, crumbled
2 teaspoons of whole black peppercorns
2 teaspoons of whole allspice berries
1 1/2 teaspoons of whole cloves
1/2 teaspoon of cumin seeds |
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Place 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. This spice rub can be stored indefinitely in a covered container at room temperature. Makes 1/2 cup Back to Mexican recipes |
