Reprinted with permission from Yucatán: Recipes from a Culinary Expedition by David Sterling. Copyright 2014. Published by University of Texas Press. For more information, visit www.utexaspress.com. All rights reserved. Available wherever books are sold.
- Yield:Makes about 6 tablespoons
- Active time: 10 minutes
- Total time:10 minutes
- 3 tablespoons (36 g) black peppercorns
- 3 tablespoons (6 g) dried whole Mexican oregano, lightly toasted
- 20 cloves
- 20 allspice berries
- 13 bay leaves
Place the first 4 ingredients and 5 of the bay leaves in a spice mill or coffee grinder reserved for the purpose and grind until very fine. Strain the powder through a fine-mesh sieve over a bowl, crumbling any remaining bits of debris through the sieve with your fingers. Return anything left in the sieve to the grinder and process again. Pass through the sieve and discard any residue. Transfer the spices to an airtight container, add the remaining whole bay leaves, and toss to mix.