World Flavors Cookbook

Recado Negro (Black Spice Paste)

Guatemala's deep, complex black chile paste made from charred chilies, spices, and chocolate — the base of tamales negros and pollo en recado.

Cuisine: Guatemala

Ingredients

• 6 mulato chilies, stems removed
• 4 pasilla chilies
• 3 chile negro
• 5 tomatoes
• 1 head garlic, roasted
• 2 onions, charred
• 2 squares dark chocolate
• 1/2 tsp each: cumin, cloves, pepper, cinnamon
• 2 tbsp sesame seeds, toasted
• 1 tortilla, charred

Instructions

1. Toast chilies directly on comal until blackened (this is intentional).
2. Soak in hot water 20 minutes.
3. Char tomatoes, onion, and garlic directly on comal.
4. Blend chilies, charred vegetables, chocolate, and all spices.
5. Fry the paste in oil until very thick and fragrant.
6. Store refrigerated for weeks or frozen for months.