The Yucatecan recaudos or recados are varied and fundamental; since they are used as base in the preparation of many Mexican dishes.
They basically consist of a mixture, generally in the form of paste, of different herbs, spices and sometimes even chilies – that are combined in a delicious condiment. Their use is basic in the elaboration of stews, soups and dishes; because they get impregnated of their particular seasoning.
This recaudo is very particular for its miscegenation, as it uses the saffron. This exquisite spice, one of the most expensive and appreciated in the world, is of Persian origin and it reached the Mexican cuisine by the hand of the Spaniards (that is one of the few producers in the world). Besides it embellishes any stew or recipe with a marvelous orange color.
The flavor and aroma that this recaudo confers is unequalled and it results exquisite to use while stews are cooked with fish and especially shellfish. It happens to be ideal to give a different seasoning to a rice with shrimps, a crab chilpachole or a good shellfish soup.
About the Recipe
In this recipe you are only going to roast and blend – a very simple recipe.
The spices recado is prepared with bitter orange. If you don’t get it substitute it for 2 tablespoons of orange juice + 2 tablespoons of lime juice.
In this recipe don’t substitute the peppercorns for pepper powder because it has less flavor.
Within the ingredients saffron is used, which we recommend using in strands and not ground because it loses many properties.