Relleno Negro
Relleno Negro is a traditional Yucatecan dish known for its dark, rich sauce made from charred chilies, mixed with turkey and pork. It’s a savory and complex dish, perfect for a festive occasion.
Nutrition
Calories: 450cal
Carbohydrate: 20g
Protein: 40g
Fat: 23g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
3 hr Cook
3 hr 30 min Total
6 Servings
Ingredients
- 2 dried ancho chilies
- 2 dried mulato chilies
- 2 dried pasilla chilies
- 1/2 pound of ground pork
- 1 whole turkey breast (about 2 pounds)
- 2 tablespoons vegetable oil
- 4 cloves of garlic, minced
- 1 large onion, chopped
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- Salt and pepper to taste
- 8 cups chicken broth
- 1/2 cup toasted pumpkin seeds
- 1/4 cup chopped fresh cilantro
- 1/4 cup lime juice
- 2 tablespoons masa harina
- Hard boiled eggs, for serving (optional)
Instructions
- Toast the ancho, mulato, and pasilla chilies in a dry skillet over medium heat until they are fragrant and have puffed up slightly. Be careful not to burn them, as it will make them bitter.
- Place the toasted chilies in a bowl and cover them with hot water. Allow them to soak for about 30 minutes until they have softened. Keep the soaking water.
- Remove the stems and seeds from the chilies. Blend the chilies with a bit of the soaking water until you have a smooth paste. Set aside.
- Heat the vegetable oil in a large pot over medium heat. Add the garlic and onions, sautéing until they are soft and translucent.
- Add the ground pork to the pot and cook until browned. Break it into smaller pieces with a wooden spoon as it cooks.
- Add the oregano, cumin, salt, and pepper to the pot. Stir to combine.
- Pour the chili paste into the pot, mixing it into the other ingredients, and let it cook for about 10 minutes, stirring occasionally.
- Add the chicken broth and bring the pot to a boil. Place the turkey breast in the pot, reduce the heat to low, cover, and let it simmer for about 2 hours.
- While the turkey is simmering, grind the toasted pumpkin seeds to a fine powder in a food processor.
- Mix the masa harina with 1/4 cup of water to create a smooth slurry. Add this to the sauce for thickening, stirring well to avoid lumps.
- Once the turkey is tender and cooked through, carefully remove it from the pot. Shred the turkey meat and return it to the pot.
- Stir in the ground pumpkin seeds, fresh cilantro, and lime juice. Adjust the seasoning with salt and pepper if needed.
- Serve the Relleno Negro with slices of hard boiled egg on top, if desired. Enjoy with a side of warm corn tortillas.
