Black Recardo

Black Recardo Recipe - Vegetarian Food from Belize

Region / culture: Belize | Preparation time: 3 hours | Servings: 4 |

Vegetarian diet

Introduction

Black Recardo, also known as Recado Negro, is a rich and aromatic paste that serves as the backbone of many traditional dishes in the Yucatan region of Mexico. This unique blend of spices and chiles offers a deep, smoky flavor that is unparalleled in its complexity and depth. The recipe we're exploring today transforms simple ingredients into a powerful component that can elevate any dish it accompanies.

History

The origins of Black Recardo trace back to the ancient Mayan civilization, which was known for its sophisticated culinary techniques and use of local ingredients. Over centuries, this recipe has evolved, incorporating influences from Spanish and Caribbean cuisines, yet it has remained a staple in Yucatecan cooking. Traditionally used to marinate meats, it has found its way into various dishes, showcasing its versatility and enduring appeal.

Ingredients

2 tbsp of achiote seeds
0.75 cup of bitter orange juice (or a mixture of sweet orange juice and fresh lime juice)
2 lb (907 g) of dried ancho chiles, seeded and deveined
2 large whole cloves
4 large whole allspice
1 tbsp of black peppercorns
1 tbsp of dried oregano
0.5 tsp of cumin seeds
1 head of garlic, peeled (about 10 large cloves)
salt to taste

How to prepare

Place the achiote seeds in a small bowl and pour the juice over them. Allow them to soak for 2 – 3 hours.
Toast the chiles until they release their fragrance. Then, soak them in hot water until they soften and drain them well.
Put all the ingredients in a spice mill or food processor and process until they are well blended.
The mixture should form a thick paste with a consistency similar to chilled cookie dough.

Variations

For a milder version, reduce the number of dried ancho chiles. Alternatively, for a more complex flavor, add a small piece of Mexican chocolate during the blending process to introduce a subtle sweetness and richness.

Cooking Tips & Tricks

To achieve the best flavor, it's crucial to toast the chiles and spices before blending them. This step releases their essential oils, resulting in a more potent and aromatic paste. Additionally, soaking the achiote seeds in lime juice not only softens them but also infuses the paste with a tangy brightness that balances the smokiness of the chiles.

Serving Suggestions

Black Recardo can be used as a marinade for meats, especially pork and chicken, or incorporated into soups and stews for added depth and flavor. It also pairs well with grilled vegetables, offering a smoky and spicy kick.

Cooking Techniques

The key technique in preparing Black Recardo is the proper toasting of the chiles and spices. This can be done in a dry skillet over medium heat, constantly stirring to prevent burning. Soaking the achiote seeds and chiles is also crucial for achieving the right paste consistency.

Ingredient Substitutions

If achiote seeds are unavailable, a small amount of turmeric can be used as a substitute to mimic the color, though the flavor will be slightly different. Similarly, if dried ancho chiles are hard to find, dried guajillo chiles can be used as an alternative.

Make Ahead Tips

Black Recardo can be made in advance and stored in an airtight container in the refrigerator for up to a week or frozen for up to three months. This allows for easy meal preparation and the opportunity to infuse dishes with its unique flavor at any time.

Presentation Ideas

Serve dishes marinated or cooked with Black Recardo with a sprinkle of fresh cilantro and lime wedges on the side. The vibrant colors and fresh flavors will complement the deep, smoky notes of the paste.

Pairing Recommendations

Black Recardo pairs beautifully with citrusy beverages, such as margaritas or lime-infused sparkling water, which can cut through the smokiness and refresh the palate.

Storage and Reheating Instructions

Store any unused Black Recardo in an airtight container in the refrigerator. To reuse, gently warm the paste over low heat to restore its spreadable consistency, adding a bit of water if necessary.

Nutrition Information

Calories per serving

A tablespoon of Black Recardo contains approximately 5-10 calories, making it an excellent way to add flavor to dishes without significantly increasing calorie intake.

Carbohydrates

A serving of Black Recardo contains a minimal amount of carbohydrates, primarily coming from the dried chiles and spices. The exact count can vary, but it is generally low, making this paste a suitable addition to low-carb diets.

Fats

This recipe is virtually fat-free, with any present fats being negligible. The absence of added oils or fats makes Black Recardo a healthy choice for those monitoring their fat intake.

Proteins

Black Recardo contains trace amounts of protein from the spices and chiles. While not a significant source of protein, it contributes a minor amount to your daily intake.

Vitamins and minerals

The spices and chiles in Black Recardo are rich in vitamins and minerals, including vitamin A from the ancho chiles, iron from the cumin seeds, and calcium from the allspice. These nutrients contribute to the overall health benefits of this flavorful paste.

Alergens

This recipe is free from common allergens such as nuts, dairy, gluten, and soy, making it suitable for individuals with food sensitivities or allergies.

Summary

Overall, Black Recardo is a low-calorie, nutrient-dense paste that can enhance the flavor profile of dishes without adding significant amounts of fats, sugars, or allergens.

Summary

Black Recardo is a testament to the rich culinary heritage of the Yucatan region, offering a complex blend of smoky, spicy, and tangy flavors. Whether used as a marinade or a flavoring agent, this paste is sure to bring a touch of tradition and depth to any dish it accompanies.

How did I get this recipe?

The first time I saw this recipe, I was captivated by it. The rich, dark color of the sauce, the bold flavors of the spices, and the tantalizing aroma that wafted through the air as it simmered on the stove – I knew I had to learn how to make it.

I first encountered Black Recardo many years ago, when I was just a young girl living in a small village in the Caribbean. My grandmother, who was known for her incredible cooking skills, had received the recipe from a mysterious traveler who had passed through our town. He had claimed that it was a traditional dish from his home country, and that it was unlike anything we had ever tasted before.

My grandmother, always eager to try new things in the kitchen, decided to give the recipe a try. She gathered all the ingredients – black peppercorns, allspice berries, cloves, garlic, onions, vinegar, and of course, the star of the show, the black recardo paste – and set to work creating this exotic dish.

As the sauce simmered on the stove, filling the kitchen with its intoxicating fragrance, I watched in awe as my grandmother worked her magic. She seasoned the meat with the recardo paste, rubbed it in with her hands, and then let it marinate for hours, allowing the flavors to meld together and infuse the meat with their spicy goodness.

When it was finally time to eat, I eagerly dug into my plate of Black Recardo, savoring every bite. The sauce was thick and velvety, with a deep, complex flavor that danced on my taste buds. The meat was tender and juicy, perfectly cooked and bursting with the flavors of the recardo paste.

From that moment on, I was hooked. I begged my grandmother to teach me how to make Black Recardo, and she was more than happy to pass on her knowledge to me. She showed me how to grind the spices, how to make the recardo paste from scratch, and how to cook the meat to perfection.

Over the years, I have made Black Recardo countless times, each time tweaking the recipe to suit my own tastes. I have added my own twist to it, experimenting with different types of meat, using different combinations of spices, and even incorporating some of my own secret ingredients.

But no matter how many times I make it, Black Recardo always takes me back to that first time I tried it – the flavors, the aromas, the memories of my grandmother teaching me how to cook. It is a dish that will always hold a special place in my heart, a reminder of my roots and the traditions that have been passed down through generations.

And now, as I share this recipe with you, I hope that you too will be captivated by its exotic flavors and bold spices. I hope that you will make it your own, adding your own twist to it and passing it on to future generations, just as I have done.

So go ahead, gather your ingredients, fire up the stove, and let the magic of Black Recardo transport you to a world of rich flavors and culinary delights. Enjoy every bite, savor every moment, and remember the story of how this recipe came to be. Bon appétit!