Relleno negro

Relleno negro or black stuffing is a traditional dish from the Yucatán Peninsula, specifically from the Mexican state of Yucatán. It is a type of mole made from a blend of roasted chilies, spices, and blackened turkey meat. The dish is typically served during special occasions and celebrations.

History

The origins of relleno negro can be traced back to the Mayan era. The dish is a fusion of Mayan and Spanish culinary traditions, reflecting the cultural history of the Yucatán Peninsula.

Preparation

The preparation of relleno negro involves several steps. First, the turkey is cooked until tender. The broth from the cooked turkey is then used to prepare the mole sauce. The mole is made by roasting and grinding a variety of chilies, including chilhuacle, mulato, and pasilla. These are then combined with spices such as cumin, allspice, and clove, as well as blackened turkey meat. The mixture is simmered until it thickens into a rich, dark sauce.

The turkey is then stuffed with a mixture of ground meat, hard-boiled eggs, and spices, and cooked in the mole sauce. The dish is typically served with white rice or tortillas.

Cultural Significance

Relleno negro is a staple dish in Yucatán and is often served during special occasions such as weddings, birthdays, and religious celebrations. It is also a popular dish during the Day of the Dead celebrations, where it is often included in the offerings made to the deceased.

See Also

• Mexican cuisine
• Yucatán cuisine
• Mole (sauce)

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  Pavo Relleno Negro