Recado de Bistec
Yucatán Green Seasoning PasteFrom the Mexican name of this traditional Yucatán seasoning paste, which is dark green, you might conclude that it's intended to season steak, but it's also used to flavor, turkey, chicken, fish, and many other foods as well. The garlic-rich paste imparts a wonderful flavor that immediately conjures up the pleasure of eating in the Yucatán. I have found that an electric mini-chopper/grinder helps make the paste efficiently.
Ingredients
Makes about 1⁄3 cup
- 10 large garlic cloves unpeeled
- 2 teaspoons black peppercorns
- 2 teaspoons whole allspice berries
- 1 ⁄2 teaspoon cumin seeds
- 1 ⁄4 teaspoon whole cloves
- 1 tablespoon dried oregano Mexican variety preferred, crumbled
- 1 ⁄2 teaspoon salt
- 1 ⁄4 teaspoon ground cinnamon Mexican canela or Ceylon variety preferred
- 2 tablespoons cider vinegar
Instructions
- In a dry skillet, toast the garlic cloves, turning frequently until the skins are flecked with brown and the garlic feels slightly soft when pinched, 5 to 6 minutes.
- Peel the cloves and put them in a mini-chopper/grinder or blender and set aside.
- In a spice grinder, pulverize the peppercorns, allspice berries, cumin seeds, and cloves.
- Transfer to the mini-chopper/grinder along with the oregano, salt, cinnamon, and vinegar.
- Blend to a thick paste.
- Add 1 teaspoon of water if the paste is too thick to blend.
- Scrape the paste into a container, cover, and let stand about 2 hours to blend the flavors.
- The paste is ready to use, or store up to 3 weeks in the refrigerator.
Notes / Tips / Wine Advice:
Mounds and bars of colorful seasoning pastes (recados) are present in the public markets wherever you go in Yucatán, a southern state on the Gulf of Mexico. Traditionally, herbs, spices, and garlic are ground together with vinegar in a molcajete (basalt stone bowl). For convenience, the pastes can also be made in an electric blender or mini-chopper. The pastes are not difficult to make and can be refrigerated for several weeks or frozen for up to six months. Ready-made seasoning pastes can also be found in the United States sold in small packages in Mexican markets. The recipes here for making and using the seasoning pastes will give authentic flavor to meat, poultry, and fish dishes prepared Yucatán style. Although you’ll find several classic pastes detailed, the black paste (recado de chilmole), is not included in this book. The chiles for recado de chilmole are actually set afire to burn until black before grinding. The paste is used mainly with turkey for a dish called chilmole, and seems to be an acquired taste for many people in the United States.
