Relleno Negro (Black Turkey Stew)

  • prep time25 min
  • total time 145 min
  • serves 4

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.

27 Ratings
Directions for: Relleno Negro (Black Turkey Stew)


Turkey & Recado Negro Paste (B

1-3 kg turkey

20 Chile de Arbor

5 whole cloves

5 whole allspice

2 sprig oregano

½ tsp cumin seeds, toasted

5 large cloves of garlic, peeled and charred

1 Tbsp coarse sea salt

A little water

1 Tbsp olive oil

1 onion, chopped

1 clove garlic, minced

2 tomatoes, chopped

salt and pepper

For the "Boot"

1 lb(s) (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


Turkey & Recado Negro Paste (B

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

2. For the Recado Negro paste:

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”:

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: Easy, Mexican, Hot and Spicy, Turkey, Christmas, Herbs, Eggs/Dairy, Vegetables, Beef


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