Recado is a favored spice mix used throughout Belize to flavor many of the nation’s most treasured and popular dishes. Our editor has collected the 7 Best Belizean Red Recado Recipes.
Recado comes in two major varieties red and black. Red recado is often also called recado rojo, or recado colorado, Spanish for “red” and “colored” respectively. Red recado generally includes annatto (seeds of the achiote tree), salt, black pepper, cumin, cloves, oregano, allspice, and cinnamon. Pairing wonderfully with acids like sour oranges, limes, sweet oranges, and vinegar. Almost all recipes that feature red recado also include garlic and onion.
Most commonly found in Belize as a ball, paste, or dried brick. Recado is available on Amazon for a price but in Belize is very affordable. Many tourists who visit Belize fall in love with the distinctive color and flavor of the “Red Chicken” but probably are not aware of recado in many other Belizean favorites.
Our collection of 7 Best Belizean Red Recado Recipes Featuring Red Recado:
- Stew Chicken
- BBQ Chicken
- Baked Chicken
- Pork Chops
- Cochinita Pibil
- Belizean Tamales
- Belizean Panades
Stew Chicken with Red Recado
Dive into the comfort of Belizean Stew Chicken, a dish steeped in the history of Belize Towns, from the bustling streets of Belize City to the serene villages in the Cayo District. Stew chicken is effectively the national dish of Belize. While there is another version of this recipe that does not require recado, the recado version is our favorite way to make stew chicken. We love to let this stew longer than it needs to until the meat is falling off the bone.
BBQ Chicken with Red Recado
Savor the smoky essence of Belizean BBQ Chicken, marinated in the iconic red recado spice mix. This recipe brings the warmth of Belizean culture to your table, perfect for a sunny day in San Ignacio or your backyard. In warmer climates or seasons we love to do the extra work of making a fire, getting our coals just perfectly hot, and jamming out to Bob Marley while letting our red recado marinated chicken BBQd.
Baked Chicken with Red Recado
Our Baked Chicken recipe is a homage to the Belizean spirit, seasoned with red recado and baked to perfection. A dish that resonates with the warmth of a Placencia beach sunset. The beauty of this recipe is that can make a lot of perfectly cooked chicken without a grill. Baking chicken coated in red recado changes the flavor of the spice mix and makes beautifully tender chicken. For those who prefer baking to stewing or BBQ, this recipe is a must-try.
Slow-cooked Pork Chops in Red Recado Sauce
These Recado Pork Chops are a melody of flavors that sing of Belize’s rich cultural tapestry, from the ancient Mayan ruins to the vibrant streets of Orange Walk. Somewhere between a stew and a braise, the slow cooking of the pork steaks in an escabeche of vinegar and red recado is a perfect combo. We love this recipe with bone-in pork steaks, the key is to cook it slowly and avoid rushing the process. When done right we believe there is no better way to enjoy a pork chop.
Cochinita Pibil
Our Cochinita Pibil is a tribute to the ancient Mayan civilization that once thrived in Belize, a dish that’s as rich in history as it is in flavor. Pibil is an awesome way to slow-cook a large piece of pork butt or pork shoulder. Traditionally, a pit is dug, river rocks line the bottom and then a fire is made on top. The pot of pork wrapped in banana leaves is placed on the hot rocks and covered with more rocks and dirt. While you can make pibil in an oven at home, the red recado is an essential component of the flavor profile of the cooked pork meat.
Belizean Tamales
Belizean Tamales are more than a meal; they’re a celebration of the mestizo and Mayan heritage that is as integral to Belize as the Barrier Reef itself. The banana leaf-wrapped masa dough is filled with a gravy-like sauce called the “cull”. Cull is flavored with red recado. Without recado, the Belizean tamale just would not taste the same.
Belizean Panades with Red Recado
Panades are the quintessential Belizean street food, a favorite from the markets of Dangriga to the festive fairs in Punta Gorda, now ready for you to recreate and enjoy. Red recado is used to add flavor to the dough and provides a nice orange-to-red-orange hue to the masa dough when it’s fried. While not as much recado is used compared to the other recipes listed above, it plays an important role in adding to the depth of flavor and visual appeal.
Frequently Asked Questions About Red Recado
What is Red Recado? Red Recado, also known as achiote paste, is a vibrant, deep red seasoning blend that is a cornerstone of Belizean cuisine. It’s made from annatto seeds, spices, and herbs, offering a unique earthy flavor with a hint of nuttiness and pepper.
How is Red Recado used in Belizean cooking? Red Recado is used as a marinade or spice rub for meats, particularly chicken, pork, and fish. It imparts a rich color and distinctive flavor to traditional dishes such as BBQ Chicken, Stew Chicken, and Cochinita Pibil.
Where does Red Recado originate from? Red Recado has its roots in the Mayan culture, which has significantly influenced the cuisine of Belize and the Yucatán Peninsula. The use of annatto seeds and the unique blend of spices reflect the indigenous and Spanish influences on the region’s food.
Can I make Red Recado at home? Yes, you can make Red Recado at home by grinding annatto seeds and mixing them with spices like cumin, clove, allspice, oregano, and cinnamon. For convenience, you can also find ready-made Red Recado paste in Latin American markets or online stores. Mexican versions are very similar too, for example, El Yacateco’s achiote paste.
Is Red Recado spicy? Red Recado is not typically spicy in terms of heat but is rich in spices for flavor. If you prefer a spicy kick, you can add chili peppers or cayenne to your Red Recado mixture.
Are there any substitutes for Red Recado? While Red Recado has a unique flavor, in a pinch, you should not use a mix of paprika and turmeric to mimic its color even though Google seems to think this is a good idea. Authentic red recado spices do not include turmeric or paprika. If you don’t have red recado try making a spice mix with ground achiote and the combination of the aforementioned spices listed above to approximate its taste (black pepper, cumin, cloves, oregano, allspice, and little cinnamon). You can find ground annatto on Amazon and in grocery stores like Walmart. You can commonly find products like El Yucateco’s as well. Goya also produces a similar product that is a great substitute for red recado on pork in particular. While not the same thing as traditional red recado Marie Sharp’s does now produce “Belizean Season All” which is also annatto/achiote based. These are all far better substitutes for red recado than turmeric and paprika.
Is Red Recado vegan and gluten-free? Traditional Red Recado is both vegan and gluten-free, as it is made from seeds and spices. However, always check the label if purchasing a commercial paste to ensure it hasn’t been processed with additives that may contain gluten or animal products.
How do I store Red Recado? Red Recado should be stored in an airtight container in a cool, dark place. If it’s a paste, it can also be refrigerated to extend its shelf life. We have successfully stored recado for 18 months.
Can Red Recado be used in non-Belizean recipes? Absolutely! Red Recado is versatile and can be used to season any dish where you desire its unique flavor profile. It works well in marinades, stews, and even as a seasoning for roasted vegetables. Red recado is also known as recado rojo, or recado colorado because it appears in many other Yucatekan Mayan recipes from Mexico, Guatemala, Honduras and of course Belize.
How does Red Recado impact the nutritional content of a dish? Red Recado is low in calories and contains no significant fats, sugars, or proteins. However, it can contribute to the intake of certain minerals and vitamins present in the spices, such as iron from annatto seeds. Depending on your recado salt may or may not be included in the mix as well.
What is the difference between red recado and black recado? Black recado does not include annatto seeds and gets its dark color from burned corn tortillas that are ground into the spice blend. Black recado tends to be spicy, especially homemade blends typically include ground chili powder.
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