Relleno negro (black stuffing) is a dish from

Yucatán Yucatán (, also , , ; yua, Yúukatan ), officially the Free and Sovereign State of Yucatán,; yua, link=no, Xóot' Noj Lu'umil Yúukatan. is one of the 31 states which comprise the federal entities of Mexico. It comprises 106 separate mun ...

, México, based on turkey, pork and mixed chili peppers (chilmole). It is traditionally prepared in the month of November in a festival called Hanal Pixán. The original recipe contains turkey, ground pork to make the ''but'' (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano,

epazote ''Dysphania ambrosioides'', formerly ''Chenopodium ambrosioides'', known as Jesuit's tea, Mexican-tea, ''payqu'' ''(paico)'', ''epazote'', ''mastruz'', or ''herba sanctæ Mariæ'', is an annual or short-lived perennial herb native to Central A ...

, 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

External links

Recipe
{{Mexican cuisine Cuisine of Yucatán