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.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction