Recado Negro / Chilmole (Yucatecan Burnt-Chile Paste)

2 Instructions

1. 1

   Open a window and turn on the extractor fan - this gets smoky.

2. 2

   Stem and seed the mulato, ancho, and pasilla chiles. Char them on a hot comal over high heat, pressing with a spatula, until completely black and burnt through. Do the same with the whole habaneros.

3. 3

   Toast the corn tortillas directly over a gas flame or on the comal until they are jet black and brittle.

4. 4

   Drop the burnt chiles and tortillas into a bowl of cold water and let them soak for 10 minutes to leach out the worst of the bitterness.

5. 5

   Drain. Combine them with the achiote, oregano, cumin, clove, allspice, peppercorns, vinegar, and a little fresh water in the blender. Blend on high until you have a thick, jet-black paste.

6. 6

   Heat the lard in a heavy pot over medium heat. Pour the paste in and fry, stirring constantly, for 5 to 10 minutes - it will splatter and reduce.

7. 7

   Season with salt. If it gets too thick, add more water and simmer briefly. The finished paste should be dense and almost black.

8. 8

   Use as the base for relleno negro (stewed turkey or chicken), or thin with broth as a sauce for tacos.