The recado or “recaudo" is a set of ground spices that are used to season, marinate or enhance the flavor of stews and/or raw foods before and during their cooking. The recipe is of Mayan origins although with the miscegenation it suffered many changes.
– The word recaudo is used in central Mexico and recado in the Yucatecan peninsula as well as in countries of Central America that have similar preparations.
The recados are undoubtedly, a very big contribution that the Mexican cuisine has obtained by culinary influences from Yucatan.
The reddish colorado is a condiment with lots of flavor and color that is used as base to season different dishes and stews; some examples are the tikin xik fish or the steak with chorizo. It could even be used in the preparation of some varieties of tamales.
About the Recipe
In the preparation of this recipe you won’t have any problem, everything is quite easy to make.
We recommend using a spice grinder because achiote seeds are going to be grind, which are very hard.
In the recipe ground pepper and peppercorns are used. Use these 2 types of peppers because their flavor is different.
The preparation time is of 10 minutes however it also has to be considered that the achiote seeds are soaked for 1 day.