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

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)
- 2 tsp (10 g) kosher salt, plus more to taste
- 8 cups (1.9 L) low-sodium chicken or turkey stock
- 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 (or 4 whole allspice berries)
- 1 tbsp (6 g) dried oregano (preferably Mexican oregano)
- 1/4 cup (60 ml) naranja agria (bitter orange) juice or substitute 1/4 cup (60 ml) orange juice + 2 tbsp (30 ml) lime juice
- 1/4 cup (60 ml) warm stock or water (to blend)
- 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 (or 1/2 cup breadcrumbs)
- 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 or stock
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt

Garnish:
- 1/4 cup (15 g) fresh cilantro, chopped
- Lime wedges (optional)

Instructions

Short Description:
A classic Yucatecan turkey stew braised in a deeply flavored black recado (seasoning) made from charred dried chiles, toasted spices, and burnt tortillas, served with small pork meatballs, vegetables, hard-boiled eggs, and rice to make a complete main-course meal.

Regional Notes:
This Quintana Roo / Yucatan Peninsula version uses turkey (pavo) and a true recado negro (black recado) built from charred dried chiles and blackened tortillas for its distinctive dark color and smoky, slightly bitter depth. Unlike generic “mole” preparations, the recado is charred before blending and is paired with small pork relleno (meatballs), root vegetables, and hard-boiled eggs as commonly prepared across the Yucatan coast.

1. Make the relleno (meatballs): soak the torn bread in milk until softened, then squeeze out excess milk and combine with ground pork, egg, raisins and almonds (if using), cinnamon, pepper, and 1 tsp (5 g) salt. Mix until just combined and form into small meatballs about 1 inch (2.5 cm) diameter (yield ~24). Heat 2 tbsp (30 ml) oil in a skillet over medium heat and brown meatballs in batches, 2–3 minutes per side; they will finish cooking in the stew. Transfer to paper towels and set aside.
2. Char and prepare recado ingredients: using a dry skillet or an open flame, char the tortillas until blackened, char the onion halves until black on the outside, and char garlic cloves until blackened. Lightly toast the dried chiles in the dry skillet until aromatic (do not burn), then place them in hot water to soak 15–20 minutes to soften. Reserve about 1/4 cup (60 ml) of the soaking liquid.
3. Toast whole spices: in the dry skillet, toast cumin seeds, peppercorns, cloves, and allspice briefly until fragrant (30–60 seconds). Remove and let cool.
4. Blend the recado negro paste: drain the rehydrated chiles and remove seeds if desired for less bitterness. In a blender combine softened chiles, charred tortillas, charred onion (remove the most deeply blackened skins if they are falling apart), charred garlic, toasted spices, dried oregano, 1/4 cup (60 ml) naranja agria (bitter orange) or substitute, 1/4 cup (60 ml) warm stock or soaking liquid, and 1 tsp (5 g) salt. Blend to a very smooth, thick paste, adding a little extra liquid if needed to reach a spreadable consistency.
5. Brown turkey pieces: heat 2 tbsp (30 ml) vegetable oil in a large heavy pot or Dutch oven over medium-high heat. Season turkey pieces lightly with a pinch of salt and brown them briefly on all sides, 4–6 minutes total, to develop color. Remove and set aside.
6. Cook the recado: in the same pot, lower heat to medium and add the recado negro paste. Fry the paste, stirring constantly, 5–8 minutes until it darkens and smells toasted—this deepens the flavor and removes rawness.
7. Build the stew: add the chicken/turkey stock (8 cups / 1.9 L) to the pot and whisk to loosen the recado. Return the browned turkey pieces to the pot. Add bay leaves (if using) and bring to a gentle simmer. Skim any foam that rises.
8. Add meatballs and vegetables: after the broth simmers for 10 minutes, add the browned meatballs, potato cubes, and sliced carrots. Partially cover and simmer gently for 40–50 minutes, or until turkey is tender and the vegetables are cooked through. If the sauce is too thick, add a little more stock or water; if too thin, simmer uncovered to reduce slightly.
9. Finish with eggs and olives: in the last 10 minutes of cooking, nestle the hard-boiled egg halves into the stew to warm. Stir in the pitted green olives, if using. Taste and adjust salt.
10. Cook the rice: while the stew simmers, rinse the rice under cold water until water runs clear. In a medium saucepan heat 1 tbsp (15 ml) oil, add rinsed rice and sauté 1–2 minutes until slightly translucent. Add 3 cups (720 ml) water or stock and 1 tsp (5 g) salt, bring to a boil, then reduce heat, cover, and simmer 15–18 minutes until water is absorbed. Let rest covered 5 minutes, then fluff with a fork.
11. Serve: spoon rice onto plates, arrange turkey pieces and meatballs on top, ladle plenty of the black recado sauce with vegetables, and place warmed hard-boiled egg halves alongside. Garnish with chopped cilantro and lime wedges for squeezing. Adjust heat with extra chiles de arbol or a splash of lime if desired.