Relleno negro (black stuffing) is a cuisine dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole). It is traditionally prepared by expert Yucatecan cooks.
The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs.
The black color for the stew comes from the mixture and toast of the chilies that are used in the chilmole, among which we can find: ancho chili, black peppers, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.
Here is the whole recipe if want to venture into preparing this magnificent gastronomic delicacy by yourself:
250 grs of recado negro paste
½ bunch epazote
1 chile xcatik in slices
2 tomatoes julienned
1 onion julienned
25 grs flour dissolved in water.
250 grs ground pork
250 grs ground beef
½ finely chopped onion
1 finely chopped sweet chile
Salt, pepper, garlic
50 grs of recado negro paste
3 cooked eggs (separate whites and yolks)
1 raw egg
1 sprig epazote finely chopped
Cut the chicken in ¼, remove excess fat, place in large pot. Liquefy the recado with ½ lt. water, add to the chicken with the epazote and the salt.
Brown the onion and add the chile xcatik and then the tomato. Add this and then the flour to the broth. Cook for 10 minutes.
Mix the meats with the onion and the sweet chile, add salt, pepper and garlic. Mix well with the recado and the raw egg. Add the cooked egg whites and the epazote.
Form an arm and place the cooked egg yolks in the middle. Wrap and bind in cheesecloth and cook it in the broth for an hour. Serve in slices with the broth.
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