Recado Negro
Heat Scale: Medium
Ingredients
2-3
chiles guajillos and/or de árbol blackened on a griddle
1/2
onion
blackened on a griddle
2
cloves
garlic
blackened on a griddle
1
sprig
epazote or cilantro
toastedon a griddle
4
black peppercorns
toasted on a griddle
1
pinch
cumin
toasted on a griddle
1
pinch
oregano
toasted on a griddle
4
corn tortillas
flame burnt
vegetable oil
salt to taste
Instructions
Soak the chiles in water for 10 minutes to remove their sour burnt flavor.
Mix and grind all ingredients to a paste using 2 to 3 tablespoons of oil. Rub the meat and let it rest overnight. Cook the meat slow the following day.
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