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
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.
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