Today at Paulina Cocina, we're going to talk about a typical dish from Yucatán (Mexico) : Relleno Negro . A dish that appears as a star on many Yucatecan family tables, especially during celebrations and parties.
But what is this Yucatecan relleno negro ? Because surely not all readers here are familiar with it. It's a stew that requires quite an elaborate preparation, and a lot of tradition in every step of its making.
We're delving into the world of Yucatecan black broth . We'll tell you what it's all about, how it's made, its secrets, and we'll even answer any questions you may have about the uniqueness of its ingredients and color .
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About Black Filling
Yucatecan black filling is n't just a recipe; it's a journey into the heart of Yucatán. This thick, dark, and deeply aromatic stew is based on "recado negro ," a blend of spices and tatemado (burned) chiles that gives it its distinctive color and flavor.
But don't be intimidated by its appearance (which you might be at first glance). Black filling contains a universe of flavors, ranging from smoky and spicy to subtly hot.
The relleno negro recipe includes a turkey or chicken, accompanied by a "but," or ground beef meatball mixed with hard-boiled egg and spices. All of this is cooked in a broth that could be described as the king of broths : thick, dark, and with a depth of flavor that only traditional Mexican cuisine can achieve.
Origin and tradition of black filling
The history of Yucatecan relleno negro is deeply rooted in Mayan tradition and the culinary fusion that occurred with the arrival of the Spanish. Although the Mayans already used spices and chilies in their cooking, "recado negro" as we know it today developed with the introduction of European spices like cloves and pepper .
This dish was originally prepared for major celebrations, such as the Day of the Dead, when families gathered to honor their deceased with the best they had in the kitchen. To this day, relleno negro remains a symbol of tradition enjoyed during Yucatecan festivities, along with queso relleno and panuchos .
Black filling: A mixed invention?
Although there's no exact name that claims to have created relleno negro , its origin is attributed to the ancient Mayan communities of the region . They already practiced the art of roasting chiles and mixing spices .
But it was with the arrival of European ingredients that the recipe was refined until it became the dish we know today. Let's say that relleno negro is a collaborative effort between cultures , a true example of culinary fusion.
The key ingredients of relleno negro and its special flavor
Let's get down to business: What's in black filling ? The key ingredient is "recado negro," a mixture of chilies and spices that burn almost to a char, creating a flavorful black powder.
Then there's the turkey or chicken, which is slowly cooked in water until it forms a broth that we'll need to complete the recipe. Finally, the "but," or meatball stuffed with boiled egg, adds extra texture and flavor.
The flavor of relleno negro is complex: smoky, spicy, with a touch of heat that's never overpowering, but is there to remind us that this is pure Mexico. It's an ideal dish for those days when you want something comforting but with plenty of personality.
Characteristics of Yucatecan black filling
- Unmistakable color : That deep black is no coincidence, it's the result of roasting chilies and spices to the perfect point.
- Recado negro as the protagonist : This mixture of spices is the soul of the dish .
- Smoky flavor : The black filling has that smoky touch that makes it unique.
- Stuffed meatballs : The “but” filled with boiled egg is a detail that elevates the experience.
- Mayan Tradition : Every bite tells a story of tradition and culture .
- Handcrafted : You have to get the idea. This dish requires time and dedication .
- Perfect for sharing : It is a dish that is undoubtedly best enjoyed with the family .
The difference between chilmole and relleno negro
Although in some places, chilmole and relleno negro are considered the same thing, they are not exactly the same . While they share ingredients and techniques, there are differences. Chilmole is simpler and is usually served as a stew with chunks of meat in a spiced broth.
On the other hand, relleno negro includes the "but" filling and is more elaborately presented. Furthermore, relleno negro has a special place in celebrations, while chilmole is more commonly consumed on a daily basis.
Tips, tricks, and secrets for a perfect black filling
- Grind carefully: The chilies and spices should be charred, but be careful not to leave them bitter.
- Homemade broth: A good homemade broth is key to the flavor of relleno negro. It's best to use turkey or chicken broth to enhance the flavors.
- Homemade black recado : Although you can buy it ready-made, making it homemade has another level of flavor.
- Use fresh epazote : This herb gives an authentic touch to the stew .
- Time and patience : This isn't a quick dish, but it's worth the wait . Cook over low heat to allow the flavors to blend well.
- Season at the end : Taste the broth before serving and adjust the salt if necessary.
- Serve with tortillas : Nothing like freshly made tortillas or white rice to complement this delicacy.
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Yucatecan Black Filling Recipe
Yields: 6-8 portions
Preparation time: 2 hours (approximately).
Ingredients
For the black errand:
- 4 ancho chilies.
- 4 mulatto chilies.
- 4 pasilla chilies.
- 1 tablespoon of dry oregano.
- 1 teaspoon of cumin powder.
- 1/2 teaspoon ground cloves.
- 2 roasted garlic cloves.
- 1 roasted onion.
- Salt and pepper to taste.
For filling:
- 1 whole turkey or chicken (approximately 2 kg).
- 150 g of black recado (ingredients above).
- 300 g of ground meat (can be beef, pork or mixed).
- 4 boiled eggs.
- 3 garlic cloves.
- 1 large onion.
- 2 branches of fresh epazote.
- 3 liters of water or broth (dehydrated broths can also be used)
- 1 tablespoon of oregano.
- 1 pinch of cumin.
- Salt and pepper to taste.
- Corn tortillas and white rice to accompany (optional)
How to make Yucatecan black filling step by step
- To make the black recado, heat the chiles in a pan over medium heat until they are almost completely darkened and release a smoky aroma, but not burned. Let cool and process together with the oregano, cumin, cloves, roasted garlic, and onion until a fine powder forms. Set aside.
- For the "but." Mix the ground beef with salt, pepper, and 2 tablespoons of the "recado negro" (black sauce) until you have a smooth dough. Take portions and form into large or small meatballs, filling them with pieces of hard-boiled egg. Set aside.
- Place the whole chicken in a large pot with the water or broth. Add the whole garlic cloves (you can lightly crush them), the coarsely chopped onion, the epazote, the oregano, and the cumin. Cook over medium heat for 45-60 minutes, or until tender. Remove the chicken from the broth, let it cool, and shred it.
- Strain the broth and blend the cooked vegetables with a little of the liquid until smooth. Strain through a fine sieve and add this mixture back to the broth. This will help thicken the preparation slightly.
- Dissolve the recado negro in the hot broth, stirring well to prevent lumps. Add the meatballs ("but") to the broth and cook over low heat for 15-20 minutes. Stir occasionally to prevent the recado from settling.
- In the last 5 minutes of cooking, add the shredded chicken to the broth to absorb the flavors. Taste and adjust with salt and pepper if necessary.
- Serve the relleno negro piping hot in a bowl , making sure to include enough turkey or chicken, a little "but," and broth. It can be accompanied with tortillas and a little white rice.
