Recipe of the month: But Negro by Tanis Pérez

We visited the Pérez family, with whom we had the opportunity to prepare and taste but negro, one of the most iconic dishes of Mexican cuisine, a recipe that wraps centuries of Mayan tradition in every bite. In addition to its stunning color and unique flavor, this dish is a testament to the culinary magic of southern Mexico. Ready to cook up this regional gem that will make you feel like you're in Mexico? Let's get started!

What you will need?

• 5 eggs

• 2 tomatoes

• 1 red onion

• 250 grams (about ½ lb) ground pork

• Salt, pepper, achiote powder, and ginger powder (to taste)

Preparation

Boil the eggs

• Place the eggs in a pot on a single layer. Add cold water until they are covered by about 2-3 cm (1 inch). Then add about a tablespoon of salt. This helps make peeling easier later.

• Bring the water to a boil over medium-high heat.

• Once boiling, turn off the heat and let the eggs sit in the hot water for 6-7 minutes. After that time, remove the eggs with a spoon and place them in a bowl.

• Peel the eggs and cut them in half. Set aside.

Chop the vegetables

• Slice the tomatoes and red onion into thin strips.

Prepare the recado negro

• In a samll bowl, add bout one tablespoon of recado negro.

• Slowly add water, mixing as you go, until it becomes a thin sauce or broth-like consistency.

Cook the but negro

• In a pan, cook the ground pork over low heat. Stir occasionally so it does not stick to the pan.

• Season with salt, pepper, achiote powder, and ginger powder. Add as much or as little as you like, according to your taste. Stir well to combine.

• Add the slice tomatoes and onion. Mix everything well and let it cook on low heat for about 4 minutes to cook the tomatoes and onion, mix occasionally.

• Strain the previously prepared recado negro sauce directly into the stew using a sieve to avoid lumps. Continue mixing until the ingredients get well combined.

Ready to serve!

Spoon a portion of your but negro onto a plate, top with a halved boiled egg, and serve with tortillas.

Enjoy!

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