Yucatecan Seasoning Paste

Recado Rojo

Preparation info
  • Makes

    350 ml

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

This flavouring paste is used in the Yucatán to prepare the traditional pibil dishes: pork, chicken, venison, or other meat, coated with the Recado, then wrapped in bacon and banana leaves and baked in a pit dug into the earth, along with hot stones which hold the heat gently and for a long slow bake.

To prepare at home, wrap the banana-leaf enclosed parcels in foil (banana leaves are sometimes available from Chinese supermarkets), then bake in a very slow oven or over an ope