Mayan Recado Blanco Recipe

White Recado or Recado Blanco is a traditional Mayan food popular in the Yucatan.

Experience the authentic taste of Yucatán cuisine with this homemade Recado Blanco recipe. Ideal for marinating poultry, turkey, pork, or beef, this spice blend combines robust flavors such as black pepper, garlic, and a hint of exotic saffron, rounded out with a splash of white vinegar.

Recipes for recado blanco vary widely from cook to cook and village to village. This version includes saffron but not onion, cloves, or cinnamon. Other recado recipe preparations are similar but the spices and ratios are different. Black recado tends to include toasted peppers (for spice and color) and toasted corn tortillas for the black color. Unlike black or white recado, red recado includes a large amount of achiote or annatto which provides the deep red color.

• Prep Time: 10 minutes
• Cook Time: 0 minutes (no cooking required)
• Total Time: 10 minutes
• Yield: Makes about 1/4 cup (approximately 4 tablespoons)

Mayan Recado Blanco Recipe Ingredients:

• 1 tablespoon (15 g) black pepper, freshly ground
• 3 cloves garlic, minced
• 1 teaspoon (1 g) dried Mexican oregano
• 2 whole cloves
• 1 pinch cumin seeds
• 1 pinch saffron strands
• 1/4 tablespoon (1 g) cilantro seeds
• White vinegar, as needed for grinding into a paste

Estimated Nutritional Values (per tablespoon):

• Calories: 5 kcal
• Protein: 0.2 g
• Fat: 0.1 g
• Carbohydrates: 1 g
• Fiber: 0.3 g
• Sugar: 0.1 g

Instructions:

1. Combine Dry Ingredients: In a small bowl, mix together the black pepper, dried oregano, cloves, cumin seeds, saffron strands, cilantro seeds, and optional coriander seeds.
2. Prepare Garlic: Peel and mince the garlic cloves finely.
3. Make the Paste: Transfer the mixed dry ingredients and minced garlic into a mortar. Gradually add white vinegar, just enough to help grind the spices into a smooth paste using a pestle or molcajete.
4. Store or Use: The recado blanco can be used immediately, or stored in an airtight container in the refrigerator for up to 1 week.

Serving Suggestion: Use this mayan recado blanco recipe for White Relleno Soup to marinate meats before grilling or roasting to infuse them with a depth of traditional Yucatecan flavors. Perfect for adding a gourmet touch to your culinary creations!