This is another of the famous Yucatecan recaudos or recados, which consist of a mixture of spices and herbs; which are combined in a paste. This condiment is used to season different stews and dishes.
It is believed that the chilmole recado is a synonym of the black recado. Although the reality is that they are 2 different recipes that have the same application – season the black filling. The chilmole has the particularity of incorporating burned chilies, that later are mixed with some spices and more ingredients; to obtain a kind of dry salsa.
Although the use of this recado is quite specific it can also be put in a saucepan while some chicken pieces are cooked. The chicken pieces hue is going to be very dark and the flavor very interesting.
About the Recipe
This recipe is not difficult but some chilies are going to be burnt on the stove, be very careful.
To make the chilmole a dried chili is used known in Yucatan as Japanese chili. It is very difficult to get but it can be substituted for mulato pepper.
Since the chilies are going to be burnt in the preparation, we recommend putting a fan in your kitchen because they will release a lot of smoke.
To burn the chilies tequila is used, buy a cheap tequila because its only function is of burning chilies.
You will need 20 minutes in this preparation.
The recipe is for 1½ cups.
20 Japanese Chilies (7 oz) or 20 Mulato Peppers (7 oz)