Recado Steak Rub

Recado Steak Rub

1 medium onion quartered

2 heads of garlic peeled

2 T. oregano

2 t. fresh cracked black pepper

1 t. cumin seeds

2 whole cloves

3 T. parsley fresh and chopped

1 T. masa harina or cornmeal

1/4 C. white vinegar

1/4 C. orange or lime juice

1/4 C. oil

Heat a cast iron skillet over medium heat. Toast the cumin for 1 minute. Remove from pan to a small plate. Add the onion and garlic and cook until browned on all sides and soft (4 – 6 minutes). Cool.

Combine the oregano, peppercorns, cumin and cloves in a spice mill and grind to a powder.

Place everything in a blender and process to a paste. Scrape down the sides of the blender several times. Use right away or store in the refrigerator, covered in a jar. The recado keeps several weeks.

Makes about 1 cup, use 1 – 2 teaspoons per pound of meat.


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