Relleno Negro (Black Turkey Stew)
"Recipe courtesy Chuck Hughes"
photo by Food.com
- Ready In:
- 2hrs 35mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
Recado Negro Paste (Black Chili Paste)
- 20 arbol chiles
- 1 tablespoon olive oil
- 1 garlic clove, minced
- 1 onion, chopped
- 2 tomatoes, chopped
- salt & freshly ground black pepper
- 1 tablespoon coarse sea salt
- 1⁄2 teaspoon cumin seed, toasted
- 5 whole allspice
- 5 whole cloves
- 5 large garlic cloves, peeled and charred
- 2 sprigs fresh oregano
- 6 1⁄2 pound/ 3 kg turkey
-
Boot
- 1 pound/ 450g ground beef
- 1 garlic clove, minced
- 1 small onion, finely chopped
- 1 tomatoes, seeded and diced
- salt & freshly ground black pepper
- 3 hard-cooked eggs (separate whites and yolks)
- 1 raw egg
- 3 sprigs epazote, chopped
- tortilla, for serving
directions
-
Cook's Note:
- Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time.
-
For the recado negro paste:
- Bring a large pot of water to a boil.
- In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.
- Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
- In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.
-
For the "boot":
- Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.
- Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.
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RECIPE SUBMITTED BY
Chuck Hughes
United States
Affable Canadian chef Chuck Hughes is a restaurateur and television personality known for his inventive take on comfort food, which he shares on his show, Chuck's Day Off.
