dinner · dairy-free · gluten-free
Relleno negro
Yucatecan turkey stew in a black paste of burnt chiles and spices, with a pork-and-egg 'but' meatball.
- Time
- 180min
- Steps
- 5
Ingredients
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Allergens
Contains egg.
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Shopping list
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Equipment
You'll need: Blender or food processor.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dissolve recado negro in water with charred garlic; blend.
-
2
Simmer turkey with onion, tomatoes, epazote and the black paste 1 hour, until it reaches 74°C (165°F).
-
3
Mix the pork with recado, tomato and onion; wrap around hard-boiled eggs into a log.
-
4
Poach the 'but' in the broth 40 minutes, until it reaches 71°C (160°F) in the centre.
-
5
Thicken with masa; serve turkey and sliced but in the black broth with tortillas.
