A recado is a paste or rub for roasting meat, fowl or fish. A annatto/achiote based recado is used in Yucatecan pibil cookery. Recados are not unlike Jamaican jerk rub, which also uses allspice, black pepper, and herbs. Trans-Caribbean influences here, I’ll wager.
My son and Rachel came over last Saturday and I decided to take a London Broil and rub it with recado para bistek.
Recado para Bistek
1 tbs black peppercorns
1 tsp allspice berries
1 1/2 tsp whole cumin
2 tbs Mexican oregano
1/4 tsp cinnamon
1/2 tsp salt
one head of garlic roasted & peeled.
Grind this in a food processor or a molcajete. When ready to use moisten with lime juice, lemon juice, or even beer. Rub on the meat and place in ziplock bag for at least an hour in the fridge.
Get your cooker going. I had this sucker in my smoker for 4-5 hours.
It was great. We had it with guacamole, frijoles rosados refritos, a spinach salad, and tortillas de harina.
We had enough left to take over to a friend’s house for dinner on Sunday.