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Chef Sean Kuylen Black Recado & Murcia, Corozal, Belize
Maya/Mestizo black recado of burnt peppers & corn tortilla in Xaibe Village, Corozal District, Belize and pig blood Murcia in Santa Clara Village, Corozal, Belize

How To Make Black Recado.

Black recado is a spice used in making Belizean Chimole or black soup, Relleno or Picadillo. This is the first time Joe and I tried to make this spice. We followed a video from Chef Kuylen of Belize. That video is just above.

Ingredients:

1 pkg. dried chile Japones Entero
6 corn tortillas (dried)
3 cloves garlic
1 1/2 tsp. dried oregano
2 all spice seeds
2 tsp. salt
1 c. distilled white vinegar