Instructions: Heat the comal or dry skillet over medium heat. Add the cumin and peppercorns and toast until fragrant, 2 minutes. Transfer the spices to a blender or spice mill and grind to fine powder. Leave the spices in the blender.

Place tomatoes, garlic, and onion on the comal and cook until nicely browned on all sides, turning with tongs. This will take 4 to 6 minutes for the garlic, and 10 to 12 minutes for the tomatoes and onion. Transfer the vegetables to the blender with the spices.

Add the lime and orange juice, the vinegar, chipotle chiles and can juices, the oregano, and salt. Run the blender in bursts to reduce the ingredients to a thick puree.

Transfer to a jar, cover, and refrigerate. The marinade will keep for several weeks.

This recipe yields 2 cups, enough to marinate 3 to 4 pounds of meat.

Glazes " by Steven Raichlen"

Yield: 2 cups

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