Red Recado de Adobo

• 1 tablespoon black peppercorns
• 1 teaspoon dried Mexican oregano
• 1

Heat a small, heavy skillet or griddle over medium-high heat until a drop of water sizzles on contact. Add the peppercorns and toast, shaking the pan often, until their aroma is released, 1 to 2 minutes. Set aside. Toast the oregano, cumin seeds, cloves, and cinnamon in the same way, working with one spice at a time and setting it aside with the pepper as soon as it turns fragrant. Be careful n