Red Recado de Adobo

Recado de Adobo Colorado

Preparation info
  • ¼ to ⅓ cup

    • Difficulty


Appears in
Food from My Heart: Cuisines of Mexico Remembered and Reimagined

By Zarela Martínez

Published 1992

  • About

Use this the same way as Recado de Adobo Blanco, except that it is a little more suited to light foods such as chicken, pork, and fish.



Heat a small, heavy skillet or griddle over medium-high heat until a drop of water sizzles on contact. Add the peppercorns and toast, shaking the pan often, until their aroma is released, 1 to 2 minutes. Set aside. Toast the oregano, cumin seeds, cloves, and cinnamon in the same way, working with one spice at a time and setting it aside with the pepper as soon as it turns fragrant. Be careful n