Relleno Negro de Pavo

Relleno Negro de Pavo is a rich and savory dish hailing from the Yucatan region of Mexico. This hearty stew features an intriguing dark broth infused with black recado, a uniquely seasoned paste, alongside tender turkey, seasoned pork meatballs ("but"), and hard-boiled eggs. This traditional delight intertwines complex flavors with comforting ingredients, perfect for a main course that will impress both family and friends.

Ingredients

🦃 1 Whole Turkey, approximately 6 kg
🌿 3 sprigs of Epazote
🫑 1 Green Bell Pepper, roasted
🧅 1/2 Onion, roasted
🍅 3 Tomatoes, roasted
🧄 3 cloves Garlic, peeled
🌿 5 whole Cloves
🌳 5 whole Allspice
🔴 1 small square Red Recado, 20-30g
⚫ 750g Black Recado for the broth, Productos Coralillo brand
⚫ 100g Black Recado for the meatballs, Productos Coralillo brand
🌶️ 1 small spoon Ground Pepper
🧂 2 regular spoons Chicken Bouillon, Nor Suiza brand
🥚 15 Hard-boiled Eggs, peeled
🛢️ A little Cooking Oil, Coral brand
🧂 A pinch of Salt
🌾 100g All-purpose Flour
💧 2 cups Water for dissolving flour
🐷 1 kg Ground Pork

Instructions

1- Prepare the Turkey:

• Place the turkey in a Large Cooking Pot.
• Cover with water and bring to a boil on your Gas Stove.
• Cook for 50 minutes, skimming off any foam that rises.

2- Roast the Vegetables:

• Char the green bell pepper, half an onion, and tomatoes until softened.
• Perform this directly on the stove flame.

3- Blend Black Recado Mixture:

• In an Oster Blender, combine 750g of black recado, cloves, allspice, and garlic with some water.
• Blend until smooth.

4- Add Recado to Turkey:

• Strain this mixture directly into the turkey pot.
• Use a Pink Strainer.

5- Sauté the Vegetables:

• In a Non-stick Frying Pan, heat a bit of Coral Oil.
• Sauté the bell pepper, onion, and tomatoes for 5 minutes.

6- Combine Ingredients:

• Add sautéed vegetables to the turkey pot.
• Incorporate epazote, ground pepper, and Nor Suiza chicken bouillon.

7- Incorporate Eggs and Season:

• Add the peeled hard-boiled eggs.
• Begin with a pinch of salt, then adjust as you taste.

8- Prepare Meatballs (But):

• Mix ground pork, 100g of black recado, a bit of salt, and pepper.

9- Form and Add Meatballs:

• Roll pork mixture into meatballs (about 4 large ones).
• Add to boiling broth gently.

10- Thicken with Flour:
- In a bowl, dissolve flour in water.
- Stir this mixture into the pot while continuously mixing to thicken the broth.

11- Cook and Serve:
- Continue cooking for another 30 minutes to ensure meatballs are cooked.
- The dish is ready to serve.

Prep Time: 10 minutes
Cook Time: 2 hours 10 minutes
Total Time: 2 hours 20 minutes
Servings: Approximately 10-12 servings
Calories: 400
Proteins: 35g
Fats: 20g
Carbohydrates: 15g
Equipment: Large Cooking Pot (Aluminum), Gas Stove, Oster Blender (Red/Silver), Pink Plastic Strainer, Non-stick Frying Pan, Metal Ladle and Spoon, Plastic Mixing Bowls (Green/Pink), Yellow Plastic Measuring Cup

Cooking Tips

• Skim the initial foam for a cleaner taste.
• Gradually add and adjust salt to manage flavor.
• Stir constantly when adding flour to avoid lumps.

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Relleno Negro de Pavo