The influence of Syrian immigrants in Mexico is well illustrated in this recipe by the choice of spices like saffron and allspice. This simple recado is usually rubbed on small pieces of meat (steak, skewers) which are marinated for a short time and quickly pan fried.
This spice paste also adapts nicely to many recipes for soups and stews and keeps well in the freezer.
Grill the garlic in a very hot pan or over an open flame until the cloves are well cooked and the skin is blackened.
Grill the cumin and oregano for a few seconds in a pan.
Grind the spices together.
Peel the onion and garlic. Purée them with the spices.