Relleno Negro Yucateco (Yucatecan Black Stuffing Turkey)

History & Origin

Relleno negro is considered the most ceremonial and complex dish in Yucatecan cuisine, traditionally reserved for grand celebrations such as weddings, christenings and the Day of the Dead. Its name comes from the minced-meat balls ("but") that "stuff" the black broth. The most distinctive element is the recado negro or chilmole, a paste made from dried chillies charred directly over a flame until partially carbonised, giving them a deep bitter, smoky flavour unmatched in Mexican gastronomy. This charred chilli is ground with allspice, Yucatecan oregano, cumin, clove and garlic, forming a paste as black as coal. The turkey is slowly cooked in stock infused with this paste, and pork meatballs are wrapped in banana leaf. The result is a dark, complex and profoundly flavourful stew served with tortillas and white rice.