Recado is a hard working Mexican spice paste used to season meats, vegetables and fish which can be made of many types of ingredients but most always includes toasted spices and herbs. This versatile, flavorful paste can be used as a rub, or cooked with water to make a sauce. We made this one of toasted and ground whole spices, toasted onions and garlic, and toasted tortillas, which were ground with achiote, lime juice, apple cider vinegar, cilantro and epazote.
This simple paste can be easily used to flavor several meals and is a simple and economical way to make sauces for vegetables. There are several recipes below using the recado, but you can use your imagination, too! The paste stores in the refrigerator for 4 weeks. Cover closely with an extra piece of cling wrap to keep the paste moist.
Fizzy and The Food Genius Demonstrate How to Make Recado
Recado
Toasted ingredients are an important component of recado. To start, toast whole spices, onions and garlic and tortillas separately in a dry pan. Then, the spices are ground and combined with the other ingredients in a food processor. So easy.
For Toasting
2 inch stick of cinnamon
2 cloves
8 all spice berries
1 tsp. each of cumin, coriander, and Mexican oregano
2 cloves of garlic
1 small red onion
2 corn tortillas
Additional ingredients
1/2 block achiote
1/4 cup each of cilantro and epazote
2 tbps. apple cider vinegar
juice of 1 lime
Heat a pan over medium low heat until very warm. Add the spices and oregano and toast by gently and quickly moving the spices around the dry pan. Be careful not burn the spices, go slowly over low heat. When the spices are brown and release their aromas, quickly remove from the pan. Add the tortillas to the pan and allow to heat until they become stiff and hard and lightly browned in spots. Remove from the pan. Add the onions and garlic to the pan and char until deeply browned on all sides. Turn off the heat.
Grind the toasted spices alone in a small spice grinder, or by hand in a mortar and pestle. When finely ground, place them in a mini food processor with the toasted tortillas, garlic and onions, and the rest of the ingredients. Process until a smooth red paste forms.
Cabbage cooked in recado
1 tsp. canola oil
3 cups finely sliced cabbage
2 cups water
3 tbsp. recado
1/4 c chopped cilantro
3 ounces sliced or grated cheese, smoked goat cheese or cheddar cheese are good choices (optional)
Heat the oil in the pan until rippling. Add the cabbage, water and recado to the pan and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to a simmer and cook covered for 20 minutes. Remove the cover and cook for another 15 minutes, until the cabbage is soft and a creamy red sauce has formed.
Toss with the cilantro and cheese if using and serve as a filling for tacos.
Portabella mushrooms in recado rub
1 cup recado
2 Tbsp. olive oil
4 large portabella mushrooms
Combine recadoa dn olive oil. Rub each mushroom with 1/4 cup of the recado olive oil mixture. Allow to marinate in a covered bowl or plastic bag for at least 30 minutes, or up to 24 hours for deeper flavor. Broil marinated mushrooms on a foil or parchment lined baking sheet on the middle rack for 8-10 minutes on each side, until soft and lightly charred. Let cool for 5 minutes, slice into thin strips and serve as a taco filling.
Shrimp in recado
1/3 cup water
4 tbsp. recado
2 cups shrimp
Combine water and recado in a pan over medium high heat. Bring to a boil while stirring occasionally. Turn down heat and simmer for 8 minutes. Add shrimp, and simmer for 7 minutes until shrimp are cooked through (cook for 3 minutes if using previously cooked shrimp, just heat the shrimp through).
Sere as a taco filling or with rice.
1 tsp. each of cumin, coriander, and Mexican oregano
2 cloves of garlic
1 small red onion
2 corn tortillas
Additional ingredients
1/2 block achiote
1/4 cup each of cilantro and epazote
2 tbps. apple cider vinegar
juice of 1 lime
Heat a pan over medium low heat until very warm. Add the spices and oregano and toast by gently and quickly moving the spices around the dry pan. Be careful not burn the spices, go slowly over low heat. When the spices are brown and release their aromas, quickly remove from the pan. Add the tortillas to the pan and allow to heat until they become stiff and hard and lightly browned in spots. Remove from the pan. Add the onions and garlic to the pan and char until deeply browned on all sides. Turn off the heat.
Grind the toasted spices alone in a small spice grinder, or by hand in a mortar and pestle. When finely ground, place them in a mini food processor with the toasted tortillas, garlic and onions, and the rest of the ingredients. Process until a smooth red paste forms.
Cabbage cooked in recado
1 tsp. canola oil
3 cups finely sliced cabbage
2 cups water
3 tbsp. recado
1/4 c chopped cilantro
3 ounces sliced or grated cheese, smoked goat cheese or cheddar cheese are good choices (optional)
Heat the oil in the pan until rippling. Add the cabbage, water and recado to the pan and stir to combine. Cover and bring to a boil. Once boiling, reduce heat to a simmer and cook covered for 20 minutes. Remove the cover and cook for another 15 minutes, until the cabbage is soft and a creamy red sauce has formed.
Toss with the cilantro and cheese if using and serve as a filling for tacos.
Portabella mushrooms in recado rub
1 cup recado
2 Tbsp. olive oil
4 large portabella mushrooms
Combine recadoa dn olive oil. Rub each mushroom with 1/4 cup of the recado olive oil mixture. Allow to marinate in a covered bowl or plastic bag for at least 30 minutes, or up to 24 hours for deeper flavor. Broil marinated mushrooms on a foil or parchment lined baking sheet on the middle rack for 8-10 minutes on each side, until soft and lightly charred. Let cool for 5 minutes, slice into thin strips and serve as a taco filling.
Shrimp in recado
1/3 cup water
4 tbsp. recado
2 cups shrimp
Combine water and recado in a pan over medium high heat. Bring to a boil while stirring occasionally. Turn down heat and simmer for 8 minutes. Add shrimp, and simmer for 7 minutes until shrimp are cooked through (cook for 3 minutes if using previously cooked shrimp, just heat the shrimp through).
Sere as a taco filling or with rice.
