Utilice éstos y otros adobos para sazonar carnes y pescados a la plancha.
Para 2 kilos de carne o pescado aproximadamente
Utensilios: Comal, licuadora.
2 cucharadas de achiote en polvo o en pasta; 1/8 cucharadita de comino; 1 cucharada de orégano; 1/2 raja de canela (5 cm.); 4 clavos de olor; 1/4 cucharadita de pimienta negra; 1 cabeza chica de ajo asada; 1 taza de jugo de naranja agria o jugo de naranja con jugo de limón o vinagre suave de manzana o del barrilito; 1/4 cucharadita de sal; 2 cucharadas de aceite (opcional). • En el comal se asan ligeramente todas las especias. • Se muelen con el jugo de naranja, aceite, ajo y achiote. • En el momento de usarse, se ponen al fuego unos minutos, hasta que suelte el hervor.
Nota: El aceite es un agregado recomendable para las carnes que se van a asar a las brasas, corno primer paso.
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