Yucatan Black Recado Braised Chicken

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A signature Maya dish from the Yucatan Peninsula featuring bone-in chicken slowly braised in a deeply smoky, ebony-black recado paste built from charred dried chiles, a blackened tortilla, and warm achiote spices. The sauce has an almost mole-like earthiness with savory, smoky, and gently tangy notes all at once. Serve with rice, warm tortillas, and pickled onion for an authentic peninsula-style supper.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 26 gFat
• 6 gSaturated Fat
• 16 gCarbs
• 5 gFiber
• 4 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 4.2 mgIron
• 14 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the Chile Base

• 4 dried ancho chiles, stems and seeds removed
• 2 dried pasilla negro chiles, stems and seeds removed
• 1 corn tortilla, charred black over an open flame
• 1 cup hot water, for soaking

For the Recado Spice Blend

• 2 tablespoons achiote paste (or 1 tablespoon annatto seeds)
• 6 garlic cloves, peeled
• 1 small white onion, roughly chopped
• 2 teaspoons Mexican oregano
• 1 teaspoon cumin seeds, toasted and ground
• 5 whole cloves
• 5 whole allspice berries (pimienta gorda)
• 1 small cinnamon stick, broken

For Braising

• 1/4 cup sour orange juice (or 3 tablespoons orange juice plus 1 tablespoon lime juice)
• 4 bone-in chicken leg quarters (about 2 1/2 pounds)
• 2 tablespoons vegetable oil
• 1 cup chicken broth, divided
• 1 bay leaf
• 1 1/2 teaspoons kosher salt, plus more to taste

For Serving

• 1/2 cup finely chopped white onion
• 1/4 cup fresh epazote or cilantro leaves
• Lime wedges
• Warm corn tortillas

Directions

1. Toast the dried chiles in a dry skillet over medium heat for 30-45 seconds per side until fragrant and just darkened; transfer to a bowl, cover with the hot water, and soak for 15 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.
2. Char the tortilla directly over a gas flame or in a dry skillet until blackened and crisp on both sides, about 1 minute, then break it into rough pieces.
3. In a blender, combine the soaked chiles, charred tortilla, achiote paste, garlic, onion, oregano, cumin, cloves, allspice, cinnamon, sour orange juice, reserved chile soaking liquid, and 1/2 cup of the chicken broth. Blend on high for 2-3 minutes until completely smooth.
4. Heat the oil in a heavy Dutch oven over medium heat. Strain the blended recado through a fine-mesh sieve into the pot, pressing firmly to extract all the sauce; discard the solids. Cook, stirring constantly, for 8-10 minutes until the paste darkens, thickens, and smells deeply toasted.
5. Season the chicken generously with the salt. Add the pieces to the pot and turn to coat thoroughly in the black recado. Pour in the remaining 1/2 cup chicken broth and add the bay leaf.
6. Bring to a gentle simmer, then cover, reduce the heat to low, and braise for 50-55 minutes, turning the chicken every 15 minutes, until the meat is fork-tender and pulls easily from the bone.
7. Uncover and simmer for 5-8 minutes more so the sauce reduces to a glossy, gravy-like consistency that coats the back of a spoon; taste and adjust salt.
8. Transfer the chicken to a warmed platter, spoon the black recado generously over the top, and scatter with chopped onion and epazote. Serve immediately with lime wedges and warm corn tortillas.

Cook’s Notes

• The charred tortilla is essential for the deep ebony color and earthy, smoky backbone of the recado; do not skip this step.
• If pasilla negro chiles are unavailable, use 6 total anchos for a slightly milder but still richly flavored sauce.
• Sour orange (naranja agria) gives the most authentic bright finish; a 3-to-1 mix of fresh orange and lime juice is the standard substitute.
• The black recado keeps well refrigerated for up to 5 days and the flavor deepens overnight, making this an excellent make-ahead dish.
• For the most traditional presentation, serve over steamed white rice with quick-pickled red onions and a side of warm black beans.

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