Entree: Mexico – Yucatan Peninsula Mexico (Campeche) – Relleno Negro

Serving Size: 6

Approximate Time

Prep 1 hr

Cook 1 hr 15 min

Total 2 hrs 15 min

Ingredients

- 3 lb (1.4 kg) bone-in turkey pieces (thighs and drumsticks), about 6 pieces
- 1 lb (454 g) ground pork
- 1 large egg (for meatballs)
- 1/3 cup (30 g) fresh breadcrumbs
- 2 tbsp (8 g) chopped fresh cilantro (for meatball mix)
- 1 tsp (5 g) kosher salt (for meatballs)
- 1/2 tsp (2.5 g) ground black pepper (for meatballs)
- 3 tbsp (45 ml) vegetable oil or lard, divided
- 4 dried ancho chiles, stems and seeds removed (about 20 g)
- 4 dried chile de árbol, stems removed (about 8 g) — adjust for heat preference
- 2 small corn tortillas
- 1 medium white onion, halved
- 6 large garlic cloves
- 2 medium Roma tomatoes
- 1 tsp (2 g) whole black peppercorns
- 4 whole cloves
- 1 tsp (2 g) cumin seeds
- 1/2 tsp (1 g) dried Mexican oregano
- 1/4 tsp (0.5 g) ground allspice
- 1/4 cup (60 ml) naranja agria (sour orange) juice or substitute: 1/4 cup (60 ml) orange juice + 1 tbsp (15 ml) lime juice
- 6 cups (1.4 L) turkey or chicken stock, plus extra as needed
- 2 medium russet potatoes, peeled and halved (about 1 lb / 450 g)
- 2 medium carrots, peeled and sliced
- 4 hard-boiled eggs, peeled
- Salt to taste (approx. 1–2 tsp / 5–10 g)
- Fresh cilantro leaves, chopped, for garnish
- Thinly sliced red onion and warm corn tortillas or steamed white rice, for serving (optional)

Instructions

Short Description:
A traditional Campeche main-course stew of bone-in turkey and spiced pork meatballs simmered in a deep, smoky black recado (paste) made from charred dried chiles and burnt tortilla, served with potatoes and hard-boiled eggs.

Regional Notes:
This Campeche version uses a distinctive recado negro made by intentionally charring dried chilies, tortillas and aromatics to produce the characteristic smoky-black color and complex bitter-smoky flavor. It differs from other Yucatecan dishes that favor red achiote recados; Relleno Negro is darker, more bitter and intensely roasted in profile.

1. Prepare the meatballs: In a bowl combine ground pork, egg, breadcrumbs, 2 tbsp (8 g) chopped cilantro, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) black pepper. Mix gently, form into golf-ball sized meatballs (about 18–20). Place on a tray and refrigerate while you prepare the paste.
2. Char the dried chiles: Using a comal or cast-iron skillet over medium-high heat, toast each dried chile briefly on both sides until fragrant and blistered but not completely burned (about 10–20 seconds per side). Remove stems and shake out seeds; set chiles aside.
3. Char the tortillas and vegetables: On the same hot comal or skillet, char the 2 corn tortillas until heavily blackened on both sides; char the onion halves (cut side down), whole garlic cloves in their skins, and the tomatoes until the skins are blackened in places and softened (onion and garlic will take 6–8 minutes; tomatoes 4–6 minutes). Transfer charred tortillas, onion, garlic and tomatoes to a plate.
4. Toast the spices: In the dry skillet, toast the peppercorns, whole cloves and cumin seeds for 1–2 minutes until aromatic. Remove and let cool slightly.
5. Soak the chiles: Place the toasted chiles in a bowl and cover with 1 1/2 cups (360 ml) very hot water. Let sit 15 minutes until pliable, then drain, reserving the soaking liquid.
6. Make the recado negro paste: Peel the charred garlic, coarsely chop the charred onion and tomatoes, and tear the blackened tortillas into pieces. In a blender combine the soaked chiles, charred garlic, charred onion, charred tomatoes, torn charred tortillas, toasted spices, dried oregano, ground allspice, 1/4 cup (60 ml) naranja agria or substitute, 1/2 cup (120 ml) of the reserved chile soaking liquid (or stock), and 1–2 tbsp (15–30 ml) olive oil or neutral oil. Blend to a very smooth paste, adding more stock a tablespoon at a time if needed to reach a pourable paste. Taste and adjust salt.
7. Strain the paste (optional but traditional): For the smoothest dark broth, pass the blended paste through a fine-mesh sieve or chinois, pressing down to extract all flavor. Discard solids.
8. Brown the turkey: In a large heavy pot or Dutch oven heat 2 tbsp (30 ml) oil over medium-high. Season turkey pieces with a little salt. Brown turkey on all sides, working in batches if needed, about 6–8 minutes per side. Remove turkey and set aside.
9. Brown the meatballs: Add remaining 1 tbsp (15 ml) oil to the pot. Quickly brown meatballs on all sides (they do not need to be cooked through), about 4 minutes. Remove and set aside.
10. Build the stew: To the pot, add the strained recado negro paste and cook 2–3 minutes to bloom flavors, stirring constantly. Add 6 cups (1.4 L) hot turkey or chicken stock and bring to a simmer, scraping up any browned bits from the pot. Return turkey pieces to the pot.
11. Simmer: Cover partially and simmer over low heat for 35 minutes.
12. Add vegetables and meatballs: Add peeled and halved potatoes and sliced carrots; nestle the browned meatballs into the broth. Continue simmering, covered, until turkey is tender, potatoes are cooked and meatballs are done, about 25–30 minutes more. Add stock or water if the stew becomes too thick.
13. Add eggs and finish seasoning: In the last 5 minutes, add the peeled hard-boiled eggs to warm through. Taste and adjust salt and acidity (a little more naranja agria or lime if it needs brightness).
14. Serve: Ladle turkey, meatballs, potatoes, carrots and eggs into deep bowls, spooning plenty of the black broth over each portion. Garnish with chopped cilantro and thinly sliced red onion. Serve with warm corn tortillas or steamed white rice at the table.

Cooking notes: The recado negro’s bitterness and smoke should be balanced — if the paste tastes too sharp after charring, lengthier simmering with stock mellows it. Leftovers improve after a day as flavors meld.