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Prep Time: 5 Minutes Cook Time: 2 Minutes |
Ready In: 7 Minutes Servings: 4 |
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Good for all grilled meat and poultry; enough for 5 to 8 pounds of meat. Adapted from a recipe from the Santa Fe School of Cooking. Ingredients:
2 teaspoons coriander seeds |
2 teaspoons cumin seeds |
1 teaspoon black peppercorns |
8 garlic cloves |
1 tablespoon salt |
1/4 cup red chili powder (chimayo or ancho preferred) |
2 teaspoons mexican oregano |
2 teaspoons dried thyme |
1 teaspoon cinnamon, ground mexican (canela) |
1/2 cup cider vinegar |
2 tablespoons olive oil |
Directions:
1. Toast the coriander, cumin, and peppercorns in a small, heavy skillet over moderate heat, stirring until the spices are fragrant and begin to brown, about 2 minutes.
2. Transfer spices to a plate to cool.
3. Crush into a coarse paste along with the peeled garlic cloves,using a mortar and pestle or a small chopper/blender.
4. Mix in the salt, chili powder, oregano, thyme, cinnamon, vinegar and olive oil; blend well.
5. Rub the mixture over the meat to be grilled.
6. Let the rubbed meat sit at room temperature for an hour before grilling, or cover it and refrigerate it overnight.
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