The Mystery Of Belizean Black Recado: Unveiling An Ancient Spice Blend

Belizean Black Recado is a spice blend used in Belizean recipes such as chimole. It is of Mayan origin and is made by roasting ancho chillies until black, then blending them with garlic, oregano, white wine vinegar, pepper, salt, cloves, allspice, achiote seeds and cumin. The end result is a black paste with a smoky, spicy flavour.

Belizean Black Recado's ingredients

Belizean Black Recado is a spice blend with Maya origins that is used in Belizean recipes like chimole. It has a wonderful smoky, spicy flavour and gets its black colour from roasted ancho chillies.

The ingredients for Belizean Black Recado are:

• Ancho chillies
• Ancho chile powder
• Anchiote seeds
• White wine vinegar
• Black pepper
• Cloves
• Allspice
• Cumin
• Oregano
• Garlic
• Salt

To make the spice blend, the ancho chillies are roasted over a fire until they turn black. The veins and seeds are then discarded, and the chillies are placed in a bowl of water. The remaining spices are ground together in a spice grinder, and then blended with the roasted peppers, vinegar, and garlic to form a black paste. The blend can be frozen in an ice cube tray and stored in a plastic bag for future use.

Belizean Black Recado is commonly used in Belizean dishes like chimole, a chicken stew, and sere, a seafood soup. It adds a rich, spicy flavour to these dishes and is a staple ingredient in Belizean cuisine.

Its history and origins

Belizean Black Recado is a spice blend that is an essential part of Belizean cuisine. It is a versatile blend that can be used in soups, stews, marinades, and rubs. The spice blend is believed to have originated from the ancient Maya civilization, where spices and herbs played an integral role in their culinary traditions.

With the arrival of Spanish colonizers in the 16th century, new spices and ingredients were introduced to Belize, including oregano and cumin, which are now key components of Belizean Black Recado. Over time, the spice blend continued to evolve as different communities, such as the Garifuna, Creole, and Mestizo, brought their unique flavours and ingredients.

The Mestizo people, a mixture of European Spanish and native Mayan, are one of the largest groups in Belize and have had a significant influence on the country's cuisine. One of their most famous dishes is the "Chimole" or "Relleno Negro", also known as "black dinna". This savoury black soup gets its distinctive colour from the use of Black Recado, a paste made by roasting spices with ancho chilli peppers until they turn black.

Today, Belizean Black Recado is a reflection of the diverse cultural influences that have shaped Belizean cuisine over the centuries. It is an essential ingredient in many beloved Belizean dishes, adding depth and richness to their flavour profiles.

How to make it

Belizean Black Recado is a spice blend that adds depth and richness to soups and stews in Belizean cuisine. It is one of the two primary types of recado found in Belize, the other being the more commonly found Red Recado.

Black Recado includes burned corn tortillas in its blend, which gives it its signature black colour. It tends to be spicy, especially when homemade, as these blends typically include ground chilli powder.

To make Belizean Black Recado, you will need the following ingredients:

• Burned corn tortillas
• Cumin
• Cloves
• Oregano
• Black peppercorns
• Chile Molido

First, burn the corn tortillas. You can do this by placing them directly onto a gas stove flame or holding them with tongs over a fire. You want the tortillas to be blackened, but not completely burnt through.

Next, grind your spices. You can use a spice grinder or a mortar and pestle. If you are using whole cumin and peppercorns, you will need to grind these first. You can also use pre-ground spices, but the flavour will be fresher and more robust if you grind them yourself.

Once you have ground your spices and burned your tortillas, simply mix them together, and your Belizean Black Recado is ready to use!

This spice blend can be used in a variety of dishes, adding a unique flavour to soups, stews, marinades, and rubs. It is commonly used in traditional Belizean dishes such as sere (a seafood soup) and chimole (a chicken stew).

Experiment with different quantities of each spice to find your preferred flavour profile, and enjoy creating delicious Belizean dishes with your homemade Black Recado!

Its taste and appearance

Belizean Black Recado is a spice blend that is essential to Belizean cuisine. It is one of the two primary types of Recado found in Belize, the other being the Red Recado.

Black Recado is a blend of spices and herbs, which are ground together to create a rich, aromatic paste. The spice blend gets its distinctive dark colour from burnt corn tortillas that are ground into the mixture. The blackened tortillas also give the blend a smoky flavour. The spice blend also includes ancho chilli peppers, which add a spicy kick to the blend.

The taste of the Black Recado is earthy, nutty, and peppery, with a hint of smoke. The blend is also slightly bitter, with a subtle hint of sweetness from the corn. The texture of the blend is smooth and clay-like, making it perfect for a spice rub or marinade.

When dissolved in water, the Black Recado creates a dark, inky liquid that is used as a base for soups and stews. The spice blend adds depth and richness to these dishes, with a subtle hint of spice that lingers on the palate. The blend is also commonly used as a spice rub for meats, particularly chicken, pork, and beef.

The appearance of the Black Recado varies depending on its use. When used as a spice rub, it forms a dark, crispy crust on meats. When dissolved in water, it creates a dark, murky liquid that is used as a base for soups and stews. The blend can also be added directly to dishes, creating a speckled appearance with hints of red and orange from the various spices.

Dishes it is used in

Belizean Black Recado is a spice blend with Maya origins. It is made by burning corn tortillas and then mixing them with a little water, roasted peppers, and seasonings to make a black paste with a smoky, spicy flavour. It is used in soups and stews, such as the Belizean dishes sere (a seafood soup) and chimole (a chicken stew).

Black Recado is also used in a full-rounded meal called "Black Dinna" by Belizeans or "Relleno Negro" in Hispanic communities. This meal is prepared on special occasions and is considered a primarily Mestizo dish. It consists of a mixture of chicken, pork or beef, eggs, and the unique black recado. The black recado is dissolved in water and added to the soup, turning it a thick black and imparting an indescribable flavour.

Ingredients:

• 3 to 4 pounds whole chicken
• 2 pounds ground beef or pork
• 8 eggs – hard-boiled, peeled and set aside
• 1 square Black Recado (6 ounces)
• 2-3 Apasote Leaves (crumbled)
• 2 teaspoon oregano leaves
• 2 fresh tomatoes – sliced
• A bunch of cilantro - chopped
• ½ teaspoon Black pepper
• 1 medium onion (sliced)
• 2-3 plugs garlic (crushed)
• String and needle to sew up the opening of the chicken (option 1)
• Cheese Cloth and string (option 2)

Instructions:

Option 1:

• Clean and season the chicken and set aside.
• Cut up the onions and crush the garlic.
• Heat frying pan and add 1 teaspoon oil.
• Season ground meat (steak or pork) with onions, garlic, oregano, apasote leaves, salt, black pepper and a small amount of the black recado seasoning which has been softened in a small amount of water.
• Place the meat mixture in the frying pan and fry until well done, turning frequently.
• Remove from heat and add raw eggs. Mix well.
• Stuff the seasoned chicken with the cooked ground meat. Put in a whole egg after each portion of ground meat is inserted, along with some of the egg whites. Continue until all ground meat and eggs are used up. Then, sew up the opening of the chicken.
• Dissolve the black recado in 1 cup of water. Add to the chicken and water. This gives the colour and flavourings.
• Boil the stuffed whole chicken in enough water to cover it. Turn the chicken frequently to ensure it cooks properly.
• Serve the soup with corn tortillas or white rice.

Option 2:

• Clean and cut the chicken into pieces. Season and set aside.
• Cut up the onions and crush the garlic.
• Heat the frying pan and add 1 teaspoon oil.
• Season ground meat or pork with onions, garlic, oregano, apasote leaves, salt, black pepper and a small amount of the black recado seasoning which has been softened in a small amount of water.
• Place the meat mixture in the frying pan and sauté/fry until well done, turning frequently.
• Remove from heat and put in a bowl. Add the raw eggs and mix well together.
• Put a piece of cheesecloth in another bowl and place some of the meat mixture on top. Add 1 or 2 of the hard-boiled eggs and continue to layer/add the meat mixture and boiled eggs until all have been used. Your objective is to make a ball with the meat and eggs. Tie the cheesecloth together tightly into a ball and set aside.
• Put the cut seasoned chicken into a pot with enough water to completely cover the pieces.
• Add some garlic, onions, salt, black pepper, oregano, cilantro leaves, tomatoes and the apasote leaves.
• Take the rest of the black recado and soften (dissolve) in 1 cup of water and add to the pot. This adds the colour and flavourings.
• Add the cheesecloth ball with the meat and eggs to the pot as well.
• Boil the chicken and meat in enough water so that it is completely covered.
• Serve the soup with corn tortillas or white rice.

Frequently asked questions