Entree: Mexico – Yucatan Peninsula, Quintana Roo – Relleno Negro (Black Stuffed Turkey)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 40 min

Additional 35 min

Total 2 hrs 40 min

Ingredients

4 bone-in turkey pieces (legs and thighs), total approx. 4 lb (1.8 kg) (estimated edible portion: 1170 g)
2 tsp (10 g) kosher salt, plus more to taste
8 cups (1.9 L) low-sodium chicken stock (selected from the listed options)
2 tbsp (30 ml) vegetable oil
For the recado negro paste:
6 dried ancho chiles, stemmed and seeded, about 45 g
3 dried guajillo chiles, stemmed and seeded, about 15 g
4 dried chiles de arbol, stemmed, about 6 g
2 corn tortillas, charred until black, about 60 g
1 medium white onion, charred, about 8 oz (225 g)
4 garlic cloves, charred
1 tsp (2 g) cumin seeds, toasted
1 tsp (2 g) black peppercorns, toasted
4 whole cloves
1/2 tsp (1 g) ground allspice
1 tbsp (6 g) dried oregano, preferably Mexican oregano
1/4 cup (60 ml) naranja agria (bitter orange) juice (estimated edible portion: 60 g)
1/4 cup (60 ml) warm stock (to blend) (estimated edible portion: 60 g)
1 tsp (5 g) salt
For the relleno (meatballs):
1 lb (454 g) ground pork
1/2 cup (45 g) day-old white bread, torn
1/4 cup (60 ml) milk
1 large egg, approx. 50 g
1/4 cup (40 g) raisins (optional)
1/4 cup (40 g) toasted almonds, chopped (optional)
1/2 tsp (2 g) ground cinnamon
1/2 tsp (2 g) ground black pepper
1 tsp (5 g) salt
2 tbsp (30 ml) vegetable oil (for frying meatballs)
Vegetables and finishing:
2 medium potatoes, peeled and cut into 1-inch (2.5 cm) cubes, about 1 lb (450 g)
2 medium carrots, peeled and sliced, about 8 oz (225 g)
4 hard-boiled eggs, peeled and halved
1/2 cup (75 g) pitted green olives (optional)
For rice (to complete the meal):
1 1/2 cups (300 g) long-grain white rice
3 cups (720 ml) water
1 tbsp (15 ml) vegetable oil
1 tsp (5 g) salt
Garnish:
1/4 cup (15 g) fresh cilantro, chopped
Lime wedges (optional)

Instructions

1. Soak the torn bread in the milk until softened. Squeeze out excess milk, then combine the bread with the ground pork, egg, raisins and almonds if using, cinnamon, black pepper, and 1 tsp (5 g) salt. Mix just until combined and shape into about 24 meatballs, each roughly 1 inch (2.5 cm) across.
2. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium heat. Brown the meatballs in batches for 2–3 minutes per side; they will finish cooking in the stew. Transfer them to paper towels and set aside.
3. Char the tortillas until blackened in a dry skillet or over an open flame. Char the onion halves until black on the outside and char the garlic cloves. Lightly toast the dried chiles in a dry skillet until aromatic, taking care not to burn them. Soak the chiles in hot water for 15–20 minutes until softened, then reserve about 1/4 cup (60 ml) of the soaking liquid.
4. Toast the cumin seeds, peppercorns, whole cloves, and ground allspice briefly in a dry skillet, about 30–60 seconds, until fragrant. Remove from the skillet and let cool.
5. Drain the softened chiles, removing their seeds if desired for a less bitter paste. Blend them with the charred tortillas, onion and garlic, toasted spices, oregano, bitter orange juice, 1/4 cup (60 ml) warm stock, and 1 tsp (5 g) salt until very smooth and thick. Add a little extra liquid if needed to make a spreadable paste.
6. Heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Lightly season the turkey pieces with a pinch of salt and brown them briefly on all sides, about 4–6 minutes total. Remove and set aside.
7. Lower the heat to medium. Add the recado negro paste to the same pot and fry, stirring constantly, for 5–8 minutes, until it darkens and smells toasted.
8. Pour in the 8 cups (1.9 L) chicken stock, whisking to loosen the recado. Return the turkey to the pot and bring to a gentle simmer. Skim off any foam that rises.
9. After the broth has simmered for 10 minutes, add the browned meatballs, potatoes, and carrots. Partially cover and simmer gently for 40–50 minutes, until the turkey is tender and the vegetables are cooked through. Add a little stock or water if the stew becomes too thick; if it is too thin, simmer uncovered briefly to reduce.
10. While the stew simmers, rinse the rice under cold water until the water runs clear. Heat 1 tbsp (15 ml) vegetable oil in a medium saucepan, add the rice, and sauté for 1–2 minutes until slightly translucent. Add 3 cups (720 ml) water and 1 tsp (5 g) salt. Bring to a boil, then reduce the heat, cover, and simmer for 15–18 minutes, until the water is absorbed. Let stand covered for 5 minutes, then fluff with a fork.
11. During the last 10 minutes of stew cooking, nestle in the hard-boiled egg halves to warm. Stir in the green olives if using. Taste and adjust the salt.
12. Serve the rice with the turkey, meatballs, vegetables, eggs, and plenty of black recado sauce. Garnish with chopped cilantro and offer lime wedges for squeezing.