4 Serves
93 Mins
Prepare the Recado Negro paste by combining the charred chili base with aromatics and spices on a cutting board using a chef's knife.
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AmericanVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
9 µg / 400 µgCalcium
40 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
42 mg / 420 mgPhosphorus
130 mg / 1,250 mgPotassium
267 mg / 4,700 mgSodium
934 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
12 µg / 55 µgFiber
4 g / 28 gSugar
1 g / 50 gSaturated Fat
7 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Heat the cooking oil in a large heavy-bottomed pot over medium heat.
Add the Recado Negro paste to the pot and sauté until fragrant, then incorporate any additional filling ingredients like meat or vegetables.
Pour in hot water to cover the mixture and simmer gently to allow the flavors to meld and the sauce to thicken.
Season the dish with salt and pepper to taste before serving hot.
42
g39
g5
g
Peruvian