Relleno Negro (Black Turkey Stew)

• Recado Negro Paste (Black Chili Paste)↗
• arbol chiles↗20
• tablespoon olive oil↗1
• garlic clove, minced↗1
• onion, chopped↗1
• tomatoes, chopped↗2
• salt & freshly ground black pepper
• tablespoon coarse sea salt↗1
• teaspoon cumin seed, toasted↗1⁄2
• whole allspice5
• whole cloves↗5
• large garlic cloves, peeled and charred↗5
• sprigs fresh oregano↗2
• pound/ 3 kg turkey6 1⁄2
• Boot
• pound/ 450g ground beef1
• garlic clove, minced↗1
• small onion, finely chopped↗1
• tomatoes, seeded and diced↗1
• salt & freshly ground black pepper
• hard-cooked eggs (separate whites and yolks)3
• raw egg↗1
• sprigs epazote, chopped↗3
• tortilla, for serving

Step-by-step instructions

1. 1

   Epazote resembles mint and tarragon. You can substitute tarragon. You can also do this recipe with a whole chicken instead of the turkey and reduce the cooking time.

2. 2

   Bring a large pot of water to a boil.

3. 3

   In a skillet over high heat, char the arbol chiles until black on all sides, about 5 minutes.

4. 4

   Meanwhile, heat the oil in a skillet over medium-high heat and saute the garlic and onions until translucent. Add the tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.

5. 5

   In a blender, blend the charred chiles with the coarse salt, cumin, allspice, cloves, garlic and oregano. Add a little water and blend until a paste forms. Remove from the blender and pour into the pot of boiling water. Add the tomato mixture and the turkey. Let simmer until the turkey is fall-off-the-bone tender, about 2 hours.

6. 6

   Mix the meat with the garlic, onions and tomatoes. Sprinkle with salt and pepper. Add the cooked egg whites, raw egg and epazote. Form a large meatball with the cooked egg yolks in the middle. Wrap and bind in cheesecloth. Add to the broth during the last hour of cooking the turkey.

7. 7

   Remove the "boot" and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve. Serve one slice of the "boot" with a few pieces of turkey and spoon over some of the recado negro paste. Eat with tortillas.