Relleno Negro (Black Turkey Stew)

4 Ratings
  • prep time 25 min
  • total time 145 min
  • serves 4
Relleno Negro (Black Turkey Stew)

Cook’s note: Epazote is similar to mint and tarragon. You can substitute with tarragon. You can also make this recipe with a whole chicken instead of turkey to reduce the cooking time.

Beef, Christmas, Easy, Hot and Spicy, Mexican


Ingredients

Turkey & Recado Negro Paste (Black Chilli Paste)

1-3 kg turkey

20 Chile de Arbor

5 whole cloves

5 whole allspice

2 sprigs oregano

½ teaspoon cumin seeds, toasted

5 large cloves of garlic, peeled and charred

1 tablespoon coarse sea salt

A little water

1 tablespoon olive oil

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped

salt and pepper

For the "Boot"

1 pound (450 g) ground beef

1 tomato, seeded and diced

1 small onion, finely chopped

1 clove garlic, minced

1 raw egg

3 cooked eggs (separate whites and yolks)

A few sprigs of Epazote, chopped

salt and pepper

Directions

Turkey & Recado Negro Paste (Black Chilli Paste)

1. Bring a large pot of water to a boil.

2. For the Recado Negro paste: In a skillet, on high heat, char the Arbor chiles for about 5 minutes until black on all sides.

3. Meanwhile, for the tomatoes, in a skillet, heat oil and sautee the onions and garlic until translucent. Add tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.

4. In a blender, blend the charred chiles with cloves, allspice, oregano, cumin, garlic and salt. Add a little water and blend until a paste forms. Remove from blender and pour into the pot of boiling water. Add the tomato mixture and turkey. Let simmer for 2 hours or until the turkey is fall off the bone tender.

For the "Boot"

1. For the “Boot”: Mix the meat with onions, garlic and tomatoes. Season with salt and pepper. Add the raw egg, the cooked egg whites and the herbs. Form a large meatball and the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.

2. Remove the “boot” and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the “boot” with a few pieces of turkey and spoon over some of the black broth. Eat with tortillas.

See more: Beef, Christmas, Easy, Hot and Spicy, Mexican

comments powered by Disqus