1 tablespoon vanilla extract
1 jigger fresh cumin
1/2 teaspoon dried thyme
1 1/2 tablespoons honey
1 teaspoon dried oregano
1 teaspoon salt
2 teaspoons ground black pepper
1 teaspoon dried tarragon
1 1/2 tablespoons prepared horseradish
1 cup water
1/4 cup lard
3 tablespoons olive oil
In a small bowl, mix together the vanilla extract, cumin, thyme, honey, oregano, salt, black pepper, tarragon, horseradish and water. Let cool until clear.
Heat a heavy pan or heavy skillet over medium heat. Place the cumin, thyme, honey, oregano, salt, pepper, tarragon and horseradish in the pan or skillet. Brown the mixture on all sides.
When the mixture is browned, drain off juice. Stir in lard and olive oil. Pour mixture into a large bowl or canning jar.
Place the jar on a medium heat, and pour enough water into the jar to cover. Cover, and let the food marinate in the refrigerator until ready to use. Refrigerate marinated marinated marinades for 1 week or overnight.
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