“Enchilada Queen” Sylvia Casares Shares Her Secrets In A New Cookbook
The Tex-Mex Holy Trinity (Garlic, Cumin, And Black Pepper Spice Paste)

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.