Recado Negro
The Quirky Foodster Team
About 1 cup paste
Servings
Ingredients
- Charred dried chiles (often burnt deliberately until black), toasted spices similar to recado rojo's base, and burnt tortilla or corn in some traditional formulations for additional dark color and smoky depth
Method
- Char the chiles and other components deliberately until very dark/burnt, then grind and blend with the remaining ingredients into a paste.
- The deliberate, thorough charring of the chile component is the single most defining preparation step, distinguishing this dramatically from the lighter toasting used in most other blends in this reference.
Origin: Yucatán, Mexico — the dark counterpart to recado rojo.
Use: A marinade and sauce base, notably for relleno negro.
Classic Dishes: Relleno negro (a Yucatecan black turkey or chicken dish, where the dish’s name reflects the deep black color from this recado).
Storage: Keeps several weeks refrigerated.
Variations: The deliberate charring/burning technique — normally something cooks work to avoid — is the entire point of this preparation, and a genuinely distinctive culinary technique.
Substitutions: No close substitute given the specific charred-black character; recado rojo as a structurally similar but flavor-distinct substitute.
- Charred dried chiles (often burnt deliberately until black), toasted spices similar to recado rojo's base, and burnt tortilla or corn in some traditional formulations for additional dark color and smoky depth
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