Monday, January 05, 2009
You all know I am mad for my condiments. I live for umeboshi paste, tamari, miso, thai chili paste, balsamic vinegar and on and on. I am wishing I had some sort of bbq area to make my own organic recondo negro. I'd make it here on my gas stove but it can really make your eyes water.
In my dreams of making my own burnt chili's I am following this terrific cooking school site in Yucatan. called Los Dos. I've been to a few places in Mexico but sometime...I would like to go to Yucatan. The food is fascinating. I think the idea of going to this cooking school would be pretty amazing.
Yucatan menus are often joked as the first "fusion cuisine'...as they blended Spanish with the Mayan diets.
Here is a recipe for recondo negro...
Called recado negro in Spanish, chilmole can be viewed as the Adam (or Eve!) of all moles, since its almost primordial formulation is obviously their precursor. Dried chiles are simply charred over a flame or hot coals, then ground with other spices to form a pungent, black paste. The paste is then used as a rub on meats or as a flavoring and thickening ingredient in sauces. The heat of the recado can be controlled by using hotter or milder chiles, to the diner's taste. The process of burning chiles produces an acrid smoke so fierce that it causes choking, sneezing and watery eyes, such that making recado negro within Mérida city limits has been banned. Like other recados, it is available commercially in brands such as El Yucateco and Marin, both in Mexican groceries and in the ethnic foods sections of many supermarkets. For recipes that call for recado negro, there is unfortunately no substitute.
• 1 lb. (500g) dried chile de árbol, chile ancho, or a mix of the two (the former is hotter, the latter milder), seeded and deveined
• 2 Tbs. (30ml) achiote seeds
• 5 large whole cloves
• 5 large whole allspice
• 1 Tbs. (15ml) black peppercorns
• 1/2 tsp. (2.5ml) cumin seeds
• 1 Tbs. (15ml) coarse sea salt
• 1 Tbs. (15ml) dried Mexican oregano leaves, toasted (if using ground oregano, reduce quantity to 1 tsp/5ml)
• 10 large cloves garlic, peeled and charred
• 1 tsp. (5ml) white vinegar