Relleno negro (black stuffing) is a dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole).[1][2][3] It is traditionally prepared in the month of November in a festival called Hanal Pixán.[4]
The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs. The black color for the stew comes from the mixture and toast of the chilies that are used in the chilmole, among which we can find: ancho chili, black peppers, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.
References[edit]
- ^ John Staller; Michael Carrasco (24 November 2009). Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica. Springer Science & Business Media. pp. 483–5. ISBN 978-1-4419-0471-3.
- ^ Marilyn Tausend (22 October 2012). La Cocina Mexicana: Many Cultures, One Cuisine. University of California Press. pp. 5–6. ISBN 978-0-520-95416-8.
- ^ Lonely Planet (1 August 2017). From the Source - Mexico: Authentic Recipes From the People That Know Them the Best. Lonely Planet Publications. pp. 391–2. ISBN 978-1-78657-894-5.
- ^ David Sterling (30 March 2014). Yucatán: Recipes from a Culinary Expedition. University of Texas Press. p. 429. ISBN 978-0-292-73581-1.
