Makes about ½ cup
1 tbsp. black peppercorns
1 tsp. whole cloves
3 tbsp. sesame seeds
2 tbsp. pumpkin seeds (pepitoria)
2 tbsp. roasted peanuts
1 dry guaco or ancho chili, stemmed & seeded
1 dry ciruela or pasilla chili, stemmed & seeded
10 dry bay leaves
1 tbsp. dry oregano
1 tsp. dry thyme
1 tbsp. achiote powder (annatto) *
*or substitute with 1 tsp. sweet paprika & 1 tsp. ground turmeric
Heat a comal or skillet on medium heat.
Add the peppercorns, cloves and toast for a minute. Set aside.
Add the sesame and pumpkin seeds to the skillet. If the peanuts are unroasted add them too. Toast for 1 – 2 minutes, shaking the pan occasionally until lightly browned. Be careful not to burn the seeds as they will go bitter.
Roughly chop the chilies and bay leaves.
Combine all the ingredients together.
Use a mini food processor or a spice mill to grind the mixture to a powder.
The relajo mix will last for months if stored in an airtight container in a cool dark place.
Recipe written by: Jose Tavares
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