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How To Make Black Recado

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Black Recado

Cultural Context

Originating from the Yucatán Peninsula, Black Recado has become a beloved dish in Belize, showcasing the region's rich culinary heritage. Traditionally used as a marinade or sauce, it reflects the fusion of indigenous and Spanish influences. Today, variations of Black Recado are enjoyed across Central America, often adapted with local ingredients and served with various proteins, making it a versatile staple in many households.

BelizeanBZmain
60 min
medium
4 servings
Servings4
1 pkg. dried chile Japones Entero
6 corn tortillas (dried)
3 cloves garlic
1 1/2 tsp. dried oregano
2 all spice seeds
2 tsp. salt
1 c. distilled white vinegar

bitter orange juice

🥗Healthier: lime juice

💰Cheaper: orange juice + vinegar

Lime juice provides acidity with fewer calories.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and more affordable.

1

Roast tomatoes until charred and soft, about 10-15 minutes.

2

Blend roasted tomatoes with black pepper, coriander, cumin, garlic, and onion until smooth.

3

Heat olive oil in a pot over medium heat until shimmering.

4

Add the blended mixture to the pot and cook for 5-7 minutes, stirring occasionally.

5

Pour in vegetable broth and add bay leaves; bring to a simmer.

6

Add chicken or beef to the pot, ensuring it's submerged in the sauce.

7

Simmer for 30-40 minutes until meat is tender, stirring occasionally.

8

Adjust seasoning with salt and bitter orange juice to taste.

9

Serve hot with rice or tortillas.

Cooking Techniques

roastingblendingsimmering

Spice Level:

🌶️🌶️🌶️

Also Known As

Recado NegroBlack Sauce

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