• 3t chili powder or ground achiote powder
  • 1t salt
  • 1t dried oregano leaf
  • 1/2t ground cumin
  • 1/2t onion powder
  • 1/2t garlic powder
  • 1/8t to 1/4t ground cayenne pepper

Crush oregano separately in mortar or palm before mixing.

Mix all powders well, until uniform. Sprinkle over seared meat, add 1-2c water, and simmer uncovered until thick paste. Seasons roughly 2lb spicy.