질문하기
Beef simmered in Yucatán's charred black recado sauce, one of the region's most complex preparations. This protein-rich, carnivore-friendly family dish delivers intensely smoky, bold flavors.
Char the dried pasilla and guajillo chiles directly over an open flame or in a hot dry skillet until fully blackened but not burned, turning frequently for even charring, 2–3 minutes; set aside to cool.
Toast the corn tortillas over the flame or in the dry skillet until deeply blackened and crisp, about 2 minutes per side.
Combine blackened chiles, blackened tortillas, allspice, black peppercorns, oregano, cumin, and cinnamon stick in a blender; add the garlic cloves and blend with 1 cup warm water until a thick paste forms.
In a large Dutch oven over medium-high heat, sear the beef chuck roast on all sides until well browned, about 3–4 minutes per side.
Slice 1 white onion and place as a bed in the Dutch oven; place the beef on top, add the chile-black paste and bay leaves, then pour in apple cider vinegar and enough water to just cover the meat.
Add the salt, then bring to a gentle simmer over medium-low heat. Cover tightly, reduce heat to low, and cook for 2.5–3 hours, or until the beef is fork-tender and can be shredded easily.
Thinly slice the remaining onion. Taste and adjust the sauce with extra salt or vinegar as desired, then serve hot, garnished with fresh onion.
