Recado rojo

In today's world, Recado rojo is a topic of great relevance and interest to a wide audience. The importance of Recado rojo is reflected in its impact on society, the economy and culture. Both experts and amateurs show great interest in this topic, seeking to understand its implications and consequences. Furthermore, Recado rojo is a constantly evolving topic, with new research and developments keeping people interested and engaged in its study. In this article, we will explore Recado rojo and its influence in different areas in depth, offering a comprehensive vision that allows us to understand its impact in today's world.

Recado rojo (achiote paste) ingredients

Recado rojo or achiote paste is a popular blend of spices. It is now strongly associated with Mexican and Belizean cuisines, especially of Yucatán and Oaxaca. The spice mixture usually includes annatto, oregano, cumin, clove, cinnamon, black pepper, allspice, garlic, and salt. The annatto seeds dye the mixture red, and impart a distinctive red-orange color to the food.

The paste is dissolved in either lemon juice, water, oil, or vinegar, used as a marinade for meat, or rubbed directly upon it. The meat is then grilled, baked, barbecued, or broiled. Sometimes, it is added to corn dough to create a zesty flavor and color in empanadas and red tamales. It may also be an ingredient when making tacos al pastor or chorizo.

Recado negro

Recado negro is made in Maya regions: Yucatan Mexico, Belize, Guatemala and Honduras.

Recado negro is made with burned dried red chile peppers, toasted black peppercorns, allspice, cumin, cloves, and achiote, charred tortillas, onion and garlic, sour orange juice, garlic, oregano and salt.

Recado variants include: recado blanco, recado mechado, and recado español.

References

  1. ^ McGee, Harold (2004). On food and cooking: the science and lore of the kitchen. New York, NY: Scribner. p. 398. ISBN 0-684-80001-2. Retrieved 26 December 2011.
  2. ^ Bayless, Rick & Deann Groen (2007). Authentic Mexican: Regional Cooking from the Heart of Mexico. New York, NY: William Morrow/HarperCollins Publishers. pp. 65–67. ISBN 978-0-06-137326-8. Retrieved 26 December 2011.
  3. ^ "Achiote Paste Recipe | Bon Appetit". www.bonappetit.com. Retrieved 2020-05-01.
  4. ^ "Super Food Nerds: Make Your Own Chorizo". Cooking Channel. Retrieved 2020-05-01.
  5. ^ Shaw, Hank (28 October 2021). "Yucatecan Recado Negro". honest-food. Retrieved 7 April 2023.
  6. ^ "Sour Orange". Rick Bayless. Retrieved 7 April 2023.
  7. ^ "Recado Negro – Receta Maya". mexican-authentic-recipes. Retrieved 7 April 2023.
  8. ^ "Relleno negro, receta de Yucatán". Comedera (in Spanish). 31 January 2019. Retrieved 7 April 2023.
  9. ^ "Recado negro o recado de chilmole". Larousse Cocina (in Spanish). Retrieved 7 April 2023.
  10. ^ "Ponle Sabor a Tu Vida con los Recados de Yucatán". Yucatan Today (in European Spanish). 4 August 2021. Retrieved 7 April 2023.


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