Relleno Negro (Black Turkey Stew)
Serves: 3
Magnus Pfeffer
1 January 1970
Based on User reviews:
45
Spice
50
Sweetness
57
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
1 tbsp
Olive Oil1 clove
Garlic (minced)1 small
Onion (finely chopped)1
Salt1 tbsp
Coarse Sea Salt1 tsp
Cumin Seed (toasted)2 sprigs
Oregano (fresh)Directions:
1
For the recado negro paste: Bring a large pot of water to a boil
2
In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes
3
Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent
4
Add the tomatoes and season with salt and pepper
5
Continue cooking for 5 minutes
6
Set aside
7
In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano
8
Add a little water and blend until a paste forms
9
Remove from the blender and pour into the pot of boiling water
10
Add the tomato mixture and the turkey
11
Let simmer until the turkey is fall-off-the-bone tender, about 2 hours
12
For the "boot": Mix the meat with the garlic, onions and tomatoes
13
Sprinkle with salt and pepper
14
Add the cooked egg whites, raw egg and epazote
15
Form a large meatball with the cooked egg yolks in the middle
16
Wrap and bind in cheesecloth
17
Add to the broth during the last hour of cooking the turkey
18
Remove the "boot" and unwrap the cheesecloth
19
Cut into slices
20
Remove the turkey, and carve
21
Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste
22
Eat with tortillas