Mayan Black Turkey Stew with Sliced 'Boot' Meatball
Experience the rich and vibrant flavors of the Yucatán with this traditional Mayan Black Turkey Stew, known as Relleno Negro. This sumptuous dish combines a tender, fall-off-the-bone turkey with a unique, richly flavored recado negro paste made from charred arbol chiles and aromatic spices. Accompanied by a striking 'boot' meatball filled with hard-cooked eggs, this hearty stew is the perfect blend of spices and traditions served with warm tortillas.
4
Servings
812.5 kcal
Calories
21
Ingredients
Ingredients
arbol chiles
20 (charred)
olive oil
1 tablespoon (none)
garlic clove
1 (minced)
onion
1 (chopped)
tomatoes
2 (chopped)
salt and freshly ground black pepper
to taste (none)
coarse sea salt
1 tablespoon (none)
cumin seed
1/2 teaspoon (toasted)
whole allspice
5 (none)
whole cloves
5 (none)
large garlic cloves
5 (peeled and charred)
fresh oregano
2 sprigs (none)
turkey
6.5 pounds / 3 kg (whole)
ground beef
1 pound / 450g (none)
garlic clove
1 (minced)
small onion
1 (finely chopped)
tomato
1 (seeded and diced)
hard-cooked eggs
3 (whites and yolks separated)
raw egg
1 (none)
epazote
3 sprigs (chopped)
tortillas
as needed for serving (none)
Instructions
1
Prepare the Recado Negro Paste: In a large pot, bring water to a boil. Meanwhile, char the arbol chiles in a skillet over high heat until blackened on all sides, approximately 5 minutes.
2
In a separate skillet, heat olive oil over medium-high heat and sauté minced garlic and chopped onion until translucent. Add chopped tomatoes and season with salt and freshly ground black pepper. Cook for an additional 5 minutes, then set aside.
3
Blend the charred chiles with coarse sea salt, toasted cumin seed, whole allspice, cloves, charred garlic cloves, and fresh oregano in a blender. Add a small amount of water to assist blending until a smooth paste forms.
4
Stir the recado negro paste into the pot of boiling water. Add the sautéed tomato mixture and the whole turkey. Allow the broth to simmer, covered, until the turkey becomes tender and easily pulls away from the bones, about 2 hours.
5
Prepare the 'Boot': In a bowl, combine ground beef with minced garlic, finely chopped onion, and diced tomatoes. Season with salt and freshly ground black pepper.
6
Add chopped epazote, cooked egg whites, and a raw egg to the mixture. Shape the mixture into a large meatball, placing the cooked egg yolks in the center. Wrap and secure the meatball in cheesecloth.
7
Add the wrapped 'boot' to the simmering broth during the last hour of cooking. Allow it to cook thoroughly.
8
Finish and Serve: Carefully remove the cooked 'boot' from the broth and unwrap it from the cheesecloth. Cut the 'boot' into slices.
9
Remove the turkey from the pot and carve it into serving pieces. Serve each plate with slices of the 'boot', tender turkey pieces, and ladle some of the rich recado negro sauce over everything.
10
Enjoy your meal with warm tortillas for scooping and savoring the flavorful blend of spices.
Nutrition Information
45g
Fat
31g
Carbs
70g
Protein
8g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is Mayan Black Turkey Stew?
Mayan Black Turkey Stew, also known as Relleno Negro, is a traditional dish from the Yucatán featuring tender turkey in a dark, aromatic chili sauce.
What gives the stew its distinctive black color?
The black color comes from the recado negro paste, which is made by charring arbol chiles until they are blackened.
What is the 'boot' meatball in this recipe?
The 'boot' is a large ground beef meatball stuffed with hard-cooked egg yolks and seasoned with epazote, tomatoes, and onions.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 812.5 kcal.
How long should the turkey simmer?
The whole turkey should simmer in the broth for about 2 hours until the meat is tender and pulls away from the bone.
What type of chiles are required?
The recipe calls for 20 arbol chiles which must be charred for the base of the stew.
How are the eggs used in the meatball?
Hard-cooked egg whites are chopped into the beef mixture, while the yolks are placed whole in the center of the meatball.
What size turkey is needed?
A whole turkey weighing approximately 6.5 pounds or 3 kilograms is required.
What is the protein content per serving?
This dish is high in protein, providing 70g per serving.
How much fat is in one serving?
There are 45g of fat per serving.
What are the total carbohydrates per serving?
Each serving contains 31g of carbohydrates.
Is there fiber in this recipe?
Yes, there are 8g of fiber per serving.
What spices are used in the recado negro paste?
The paste includes toasted cumin seeds, whole allspice, whole cloves, and charred garlic.
How do you prepare the meatball for cooking?
The meatball is shaped around the egg yolks and then wrapped and secured in cheesecloth before being added to the broth.
When do you add the meatball to the stew?
The 'boot' meatball is added to the simmering broth during the final hour of the turkey's cooking time.
How is the garlic prepared for the sauce?
Five large garlic cloves are peeled and charred before being blended into the spice paste.
What herb is used to season the meatball?
Three sprigs of chopped epazote are used to provide a traditional flavor to the beef meatball.
What kind of salt is best for the spice paste?
One tablespoon of coarse sea salt is recommended for blending into the recado negro paste.
How are the chiles prepared?
The arbol chiles should be charred in a skillet over high heat for approximately 5 minutes until blackened on all sides.
What is the final serving suggestion?
The dish should be served with slices of the meatball, carved turkey, and plenty of black sauce, accompanied by warm tortillas.
What vegetables are sautéed for the broth?
Minced garlic, chopped onions, and chopped tomatoes are sautéed in olive oil before being added to the broth.
Is a raw egg used in the recipe?
Yes, one raw egg is added to the ground beef mixture to help bind the meatball.
How do you prepare the tomatoes for the meatball?
The tomato for the meatball should be seeded and diced before mixing with the beef.
What aromatics are in the sauce?
Fresh oregano and charred garlic provide a deep aromatic profile to the recado negro sauce.
What type of oil is used?
The recipe uses one tablespoon of olive oil for sautéing the vegetables.
Why is the meatball wrapped in cheesecloth?
The cheesecloth ensures the large meatball maintains its shape and stays intact while simmering in the stew.
How many grams of sugar are in the dish?
The nutritional data indicates there is no sugar listed for this recipe.
What is the regional origin of this dish?
This is a traditional dish from the Yucatán region of Mexico, rooted in Mayan culinary history.
What is the purpose of the toasted cumin seeds?
Toasting the cumin seeds enhances their flavor and aroma before they are blended into the dark spice paste.