Relleno Negro (Black Turkey Stew)

"Recipe courtesy Chuck Hughes"
 
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photo by Food.com photo by Food.com
photo by Food.com
Ready In:
2hrs 35mins
Ingredients:
22
Serves:
4
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ingredients

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directions

  • Cook's Note:

  • Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time.
  • For the recado negro paste:

  • Bring a large pot of water to a boil.
  • In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
  • Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
  • In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
  • For the "boot":

  • Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
  • 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 recado negro paste. Eat with tortillas.

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