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You can roast the garlic heads in the
oven if you like. There is a recipe for roasted garlic in the Basics section.
Roast the onion also uncovered.
To use this rub on steaks, rub a little on both sides of the steak. Let set for
1 - 2 hours. Grill to desired doneness. |
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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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