Entree: Mexico – Yucatan Peninsula Mexico – Relleno Negro (Black Stuffing)

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 45 min

Additional 6 hrs

Total 7 hrs 45 min

Ingredients

- 1 whole turkey, approx. 6 lb (2.7 kg), giblets removed
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) ground black pepper
- 3 tbsp (45 ml) lard or vegetable oil
- For the relleno (stuffing):
  - 1 lb (454 g) ground pork
  - 4 large eggs, hard-boiled and chopped
  - 1/3 cup (50 g) raisins
  - 1/3 cup (50 g) pitted green olives, chopped
  - 1/3 cup (40 g) toasted almonds, finely chopped or ground
  - 1/2 cup (120 ml) milk (to moisten) or more as needed
  - 2 slices stale white bread, torn and soaked in 1/4 cup (60 ml) milk, squeezed and crumbled (or 1/2 cup/60 g breadcrumbs)
  - 1 tsp (5 g) ground cinnamon
  - 1/2 tsp (2 g) ground cloves
  - 1 tsp (5 g) kosher salt
  - 1/2 tsp (2.5 g) ground black pepper
- For the recado negro (chilmole paste):
  - 6 dried ancho chilies, stems removed (about 30–40 g)
  - 4 dried chile de arbol, stems removed (about 8–10 g) — adjust for heat
  - 2 medium corn tortillas, charred until blackened (torn into pieces)
  - 1 medium white onion, quartered and charred
  - 6 garlic cloves, peeled and charred
  - 1 cinnamon stick (2 in / 5 cm)
  - 1 tsp (2 g) whole cloves
  - 1 tsp (2 g) whole black peppercorns
  - 1 tsp (2 g) allspice berries
  - 1 tsp (2 g) cumin seeds
  - 1 tbsp (3 g) dried Mexican oregano
  - 2 tbsp (30 ml) white vinegar
  - 6 cups (1.44 L) chicken or turkey stock, divided
  - Salt to taste
- To finish and serve:
  - 2 cups (370 g) long-grain white rice
  - 3 cups (720 ml) water or stock for rice
  - 1 tbsp (15 ml) oil for rice
  - Quick pickled red onion:
    - 1 medium red onion, thinly sliced
    - 1 cup (240 ml) white vinegar
    - 1/2 cup (120 ml) water
    - 1 tbsp (15 g) sugar
    - 1 tsp (5 g) kosher salt
    - 1 bay leaf (optional) and 1 small sliced habanero or serrano (optional) for Yucatecan character
  - Fresh cilantro leaves, lime wedges, and warm corn tortillas for serving

Instructions

Short Description:
A classic Yucatecan turkey braised in recado negro — a deeply smoky black chili-spice paste made from charred dried chilies, toasted spices and burnt tortillas — with a savory pork-based relleno (stuffing). Served with white rice and pickled red onions for a complete main-course meal.

Regional Notes:
This Yucatecan version uses recado negro (chilmole) made by charring dried chilies, onion, garlic and tortillas to develop the characteristic black color and smoky flavor. Unlike more generic "mole" sauces, the flavor is marked by lightly burnt notes, toasted whole spices, and the traditional pork-and-egg relleno tucked into the bird.

1. Prepare the relleno: In a bowl combine ground pork, chopped hard-boiled eggs, raisins, chopped olives, toasted almonds, soaked-and-squeezed bread (or breadcrumbs), 1/2 cup (120 ml) milk, cinnamon, ground cloves, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper. Mix until combined and chill 15 minutes to firm slightly. Form into 6–8 golf-ball-sized balls.
2. Stuff the turkey: Pat the turkey dry and season cavity lightly with 1 tsp (5 g) salt and some pepper. Place the relleno balls into the turkey cavity and truss the legs to close. Pat the skin dry and rub the outside with 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper.
3. Char and toast ingredients for recado: On an open flame or in a very hot dry skillet, char the ancho chilies briefly on both sides until puffed and lightly blackened (do not burn to ash), then remove stems, split and shake out most seeds. In the same pan, char the tortillas until deeply black in spots. Char the quartered onion and garlic cloves until blackened on several sides. Toast the cinnamon stick, cloves, peppercorns, allspice and cumin seeds in the skillet over medium heat until aromatic, about 1–2 minutes. Remove and allow to cool slightly.
4. Rehydrate chilies: Place the charred ancho and de arbol chilies in a bowl and cover with 2 cups (480 ml) very hot water. Soak 20 minutes until pliable, then drain, reserving 1/2 cup (120 ml) soaking liquid.
5. Blend the recado paste: In a blender combine the soaked chilies (drained), charred tortillas, charred onion and garlic, toasted spices (remove cinnamon stick and break into pieces), dried oregano, 2 tbsp (30 ml) white vinegar, 1–1 1/2 cups (240–360 ml) of the stock, and the reserved chili soaking liquid. Blend to a very smooth paste, adding more stock as needed to get a thick sauce consistency. Strain through a fine sieve if desired to remove coarse bits. Taste and add salt to season — the paste should be intensely flavored and smoky.
6. Brown the turkey: In a large heavy Dutch oven or braising pot, heat 3 tbsp (45 ml) lard or oil over medium-high. Brown the stuffed turkey on all sides until golden, about 10–12 minutes total. Remove and set aside briefly.
7. Braise with stock: Pour 4 cups (960 ml) hot stock into the pot (enough to come about 1/3 up the turkey sides), scrape up browned bits. Nestle the turkey back in, cover, bring to a gentle simmer and cook 45 minutes.
8. Add recado negro: After 45 minutes, ladle off about 1 cup (240 ml) of the braising liquid to cool slightly, then whisk several tablespoons of the recado paste into that liquid to loosen and temper it. Stir the thinned paste into the pot with the turkey, mixing into the remaining stock so the turkey is coated in the black sauce. If sauce is very thick, add additional stock to reach a saucy consistency. Reduce heat to low, cover and simmer until turkey is fully cooked and tender, about 45–60 more minutes (total internal temperature in thickest part should reach 165°F / 74°C). Baste occasionally with the sauce.
9. Cook the relleno balls left-over (if any): If you formed extra relleno balls, you may simmer them in the sauce for the last 20–30 minutes to cook through, or bake them at 350°F (175°C) for 20 minutes until cooked.
10. Rest and finish: When turkey is done, carefully transfer to a cutting board and rest 15 minutes. Skim excess fat from sauce, taste and adjust seasoning with salt and a splash of vinegar if desired to brighten. Shred or carve turkey into portions and return to pot to warm briefly in sauce before serving.
11. Make rice: While turkey simmers, rinse 2 cups (370 g) long-grain rice until water runs clear. In a saucepan, heat 1 tbsp (15 ml) oil, add rice and toast 1–2 minutes. Add 3 cups (720 ml) water or stock and 1 tsp (5 g) salt, bring to a boil, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed. Fluff with fork.
12. Quick-pickle the red onion: Combine 1 cup (240 ml) vinegar, 1/2 cup (120 ml) water, 1 tbsp (15 g) sugar, 1 tsp (5 g) salt and bay leaf in a small pot and bring to a simmer to dissolve sugar. Place sliced red onion (and optional sliced habanero) in a jar or bowl and pour hot pickling liquid over. Let sit at least 15 minutes (longer for more flavor); refrigerate if holding longer.
13. Serve: Plate rice, carved turkey pieces ladled with generous amounts of recado negro sauce, and top with pickled red onion and fresh cilantro. Serve lime wedges and warm corn tortillas on the side so diners can make tacos or eat with the sauce.