Belizean Black Recado Recipe

Belizean Recado Blend for Relleno Negro, Chirmole, Carnitas, and Tamales Colado

Immerse yourself in the rich culinary heritage of Belize with this traditional Recado blend. A cornerstone of Belizean cuisine, this spice mix is deeply rooted in the diverse cultural tapestry of Belize, reflecting influences from the Mayan, Mestizo, and Creole communities. Each ingredient in this blend tells a story of Belize’s vibrant history and its connection to the towns and districts, from the spice farms of Toledo to the bustling markets of Belize City. This recipe is my Mayan grandmother’s special recipe. She still grinds her spices in the Corozal District by hand using only the freshest locally sourced spices.

Black recado is the secret ingredient in many of Belize’s favorite dishes like Chirmole (sometimes called Chilmole, or “Black Dinner”), Relleno, Picadillo, and Chirmole Blanco. The truth is while black recado is ubiquitous in Belize very few people know how to make Belizean Black Recado. Even fewer perfected recado recipes like this one.

Preparation and Cooking Time

• Prep time: 10 minutes
• Cooking time: Depends on grinding method
• Total time: 10 minutes

Servings

• This recipe yields about 3 cups of Black Recado blend.

Belizean Black Recado Recipe Ingredients

• 2 cups Allspice Berries (Pimienta Gorda)
• 1 cup Cumin Seeds
• 1 cup Cinnamon Sticks (Canela Cuadrado)
• 3 cups Dried Oregano
• 2 cups Whole Cloves
• 3 cups Black Peppercorns (Pimienta Castilla)
• 5 tablespoons sea salt
• About 10 corn tortillas
• 1 head of garlic
• 1 lb of chopped onions

Alternative Ingredients

• For a milder version, reduce black peppercorns to 1.5 cups.
• For a gluten-free blend, ensure all spices are pure and uncontaminated.

Instructions

1. Combine all the spices in a grinder or a traditional Belizean molina.
2. Grind all spice ingredients to a fine powder, ensuring a consistent blend.
3. You can stop here if you want only the spice blend (greater for seasoning soups like relleno blanco, chirmole and relleno)
4. Brown about 10 corn tortillas in the oven until they are completely browned but not burned.
5. Grind in the spices and the tortillas with your onions, garlic, and salt. (Do not add salt if you just want the base spice mix).
6. Store in an airtight container in the refrigerator, it can be stored for months. If you opted to create just the spice mix without the tortillas, onion, and garlic the spice blend will last even longer.

Serving Suggestions

• Use 1 tablespoon of this Recado blend per 1lb of meat for Relleno Negro, Chirmole, Carnitas, or Tamales Colado.
• When cooking with black recado garlic and onions are often combined.
• Keep in mind the full black recado paste includes a healthy amount of salt, so taste your broth before adding more.
• Black recado is commonly also spicy, while this recipe does not include chile molido (dried peppers, ground into a powder) it is “normal” for some to be added to increase the heat depending on the dish and the cook.

Nutritional Information (per teaspoon)

• Calories: 5
• Carbs: 1g
• Fat: 0.1g
• Protein: 0.2g

Tips and Tricks

• Select high-quality, fresh spices for the best flavor.
• Grind in small batches to maintain freshness.
• The finer the grind the less gritty the mix will be when used in soups, some Belizeans will sift the mix to remove any larger grits
• Adjust the proportions to suit your taste preferences.

We’d love to hear how you use this Recado blend in your cooking! Share your experiences, and modifications, or ask questions in the comments section. Let’s build a community of Belizean cuisine enthusiasts!

Looking for other Belizean recipes? Try our recipe for how to make red recado at home or try our collection of red recado recipes.