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Recipe author: Carlos Corredor (14) |
| Restaurant: Timo's, San Francisco |
| Recado for meats, spicy |
| Paste used to rub on and macerate pork and other meats. Makes about 1 cup. At Timo's kitchen the batch size made is 4 times this. |
Process garlic to a purée. Still processing, add spices, herbs and just enough vinegar to make a thick paste. Add oil in a thin stream. This recado is used to macerate Spicy Pork Tenderloin (see recipe). |