Pollo en Recado Negro (Yucatecan Blackened Chilli Chicken)
Chicken cooked in a sauce of charred chillies with Yucatecan spices.
About this recipe
Pollo en recado negro, also known as chilmole, is a dark Yucatecan stew where chicken is cooked in a sauce of intentionally charred chillies.
History & Origin
Pollo en recado negro, also known as chilmole, is one of the most mysterious dishes of Yucatecan gastronomy. What makes it unique is the black recado: a paste made from dried chillies intentionally burned to charcoal. This technique produces a deeply smoky, bittersweet and earthy flavour. Ancho and mulato chillies are toasted to carbonisation, then ground with spices and epazote. The chilmole has a central role in Yucatecan ceremonial gastronomy: it is an essential component of relleno negro, a giant tamal for weddings.
Estimated cost
£7.25
Total cost
£1.21
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
360
Calories
32g
Protein
20g
Carbohydrates
16g
Fat
3g
Fibre
600mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Quema 6 chiles ancho y 4 chiles mulato en comal seco hasta carbonizados. Remójalos 20 minutos.
💡 Esto NO es un error: los chiles deben estar carbonizados. Hazlo con ventilación.
- 2
Licua los chiles con ajo, cebolla asada, pimienta gorda, clavos, comino, orégano yucateco, epazote y sal.
- 3
Cuela la pasta negra. Fríela en cacerola con aceite 5 minutos.
- 4
Añade 1.2 kg de pollo en piezas y 3 jitomates asados licuados. Cubre con caldo de pollo.
- 5
Cocina tapado a fuego medio-bajo 40 minutos.
- 6
Sirve con arroz blanco, tortillas y cebolla morada encurtida.
Have you tried this recipe?
Tell us how it turned out. Your feedback helps other cooks.
Leave a reviewRelated Articles
Rate this recipe
Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 736+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
Read moreRelated Recipes
Chicken in Cream with Poblano Strips
Chicken in cream with poblano chilli strips and sweetcorn.
Chilorio (Sinaloan Shredded Pork)
Shredded pork in ancho chile adobo, Sinaloa's pride.
Poc Chuc (Yucatan Grilled Pork)
Pork marinated in sour orange and charcoal-grilled, a Yucatan classic.
Mexican-Style Octopus
Octopus sauteed with tomatoes, onion, serrano chilli and fresh coriander.