“Enchilada Queen” Sylvia Casares Shares Her Secrets In A New Cookbook

The Tex-Mex Holy Trinity (Garlic, Cumin, And Black Pepper Spice Paste)

'The Enchilada Queen Cookbook'

Large batch

Makes 1 cup

Special Equipment

Molcajete, mortar and pestle, or spice or coffee grinder

30 garlic cloves, peeled

6 tablespoons water, added

2 tablespoons at a time

1⁄3 cup cumin seeds

¼ cup whole black peppercorns

In a molcajete, mortar and pestle, or spice or coffee grinder, combine the garlic and 2 tablespoons water. Process until the garlic is a smooth paste. Remove garlic paste to a small bowl.

Repeat with the cumin seeds, then the peppercorns, adding 2 tablespoons water each time. Add the ground cumin and peppercorns to the small bowl.

Stir the garlic well with a rubber spatula. Store in an airtight container in the refrigerator for up to 1 month.

Use about 2 teaspoons in recipes calling for this trio of flavors or in any dish that will benefit from this flavor profile.

Small batch

Makes about 4 teaspoons

Special Equipment

Molcajete, mortar and pestle, or spice or coffee grinder

3 garlic cloves, peeled

1 1/2 teaspoons cumin seeds

1 1/3 teaspoons whole black

Peppercorns

Combine the garlic, cumin, peppercorns, and 1 tablespoon water in a molcajete, mortar and pestle, or spice or coffee grinder. Process until the garlic is a smooth paste and the spices are finely ground.

Transfer to a small container with a lid.

Store in the refrigerator for up to 1 month.