Sometimes in the dead of winter, cooking needs a little extra oomph. Yucatán Dry Spice Rub, Xak, fits the bill. With a few minutes of work, your kitchen will soon be filled with warm, sweetly spiced, and earthy flavors. This easy and versatile spice rub stores well and provides a unique flavor boost to pork, poultry, fish, soups, veggies, or even garlic butter. Stay tuned for great new recipes in the next two weeks featuring Yucatán Dry Spice Rub to get you started. This spice rub recipe was inspired by Daniel Hoyer's book of Mayan cuisine.
Yield: approximately 1/2 cup
- 8 inches whole Mexican cinnamon (canela)
- 2 1/2 tablespoons Mexican oregano
- 3 teaspoons whole allspice
- 3 teaspoons whole black pepper corns
- 2 teaspoons whole cloves
- 2 bay leaves
- 1 teaspoon whole cumin seeds
- 2 tablespoons kosher salt
- Combine all ingredients in a mortar and pestle, spice grinder, or food processor.
- Grind to a fine powder.
- Keeps well for up to 2 months in a sealed container, or up to 6 months if frozen.