Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4  cup           black peppercorns
   2      tablespoons   whole allspice
   1      stick         cinnamon, about 2-1/2 inches long, broken
   1      teaspoon      cumin seeds
  20                    Yucatan oregano leaves OR
   1 1/2  tablespoons   oregano -- dried and crushed
   2      heads         garlic, roasted, peeled
                        salt to taste

Preparation:

In a food processor, or an electric spice grinder, grind peppercorns, allspice, cinnamon, cumin, oregano, garlic and salt. Allow paste to dry a little before storing in a glass jar in the refrigerator. To use, dissolve seasoning in a little Seville (bitter) orange juice or vinegar or in a mixture of equal amounts or orange and grapefruit juices. Makes 1 1/2 cups NOTE: Although the Spanish meaning of the name of this seasoning is "a seasoning for steak", its uses are much broader. It is added to pickling solutions and marinades for poultry, seafood, and fish and is also used to flavor broths. from "The Taste of Mexico", by Patricia Quintana, ISBN 0-941434-89-3 from the chapter on "The South", Yucatan