Relleno negro explained
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.
External links
Notes and References
- Book: John Staller. Michael Carrasco. Pre-Columbian Foodways: Interdisciplinary Approaches to Food, Culture, and Markets in Ancient Mesoamerica. 24 November 2009. Springer Science & Business Media. 978-1-4419-0471-3. 483–5.
- Book: Marilyn Tausend. La Cocina Mexicana: Many Cultures, One Cuisine. 22 October 2012. University of California Press. 978-0-520-95416-8. 5–6.
- Book: Lonely Planet. From the Source - Mexico: Authentic Recipes From the People That Know Them the Best. 1 August 2017. Lonely Planet Publications. 978-1-78657-894-5. 391–2.
- Book: David Sterling. Yucatán: Recipes from a Culinary Expedition. 30 March 2014. University of Texas Press. 978-0-292-73581-1. 429.