Relleno Negro de Pavo

Relleno Negro de Pavo

May 7, 2020

Relleno Negro de Pavo

Prep 0 mins
Cook 0 mins
Ready-in 0 mins
Yields 8 gallons


1 turkey, (!2 lbs)
2 dozen eggs
5 lbs ground pork
10 bells
10 onions


Additional Notes

based on Claudia Bolles’s recipe! I watched her youtube and read exceprts from google books.

here’s a paste from a doc i kept my notes in:
Relleno Negro de Pavo (based on 2 20lb turkeys)
Based on Claudia Bolles’s recipe
Her recipe calls for 1 chicken and i have 2 20lb turkeys. Michelle says 1 chicken is about 5lbs. So this is roughly a times 8 batch of whatever Claudia says.

4 steps:
Step 1: Make Recado Negro
Step 2: Prepare Turkey and broth
Step 3: Boil Eggs
Step 4: Make Meatballs

Ingredients for Recado Negro: (recado negro isn’t on the amazon preview of claudia’s book)

I kind of followed these ingredient amounts from los dos and watched what claudia did on youtube as far as the instructions. I changed the soak water 3 times, but i didn’t do any of this straining or squeezing in losdos.
This made about 8 cups, i added chile water to it because i used the stick blender instead of a food processor

1 lb. (500g) dried chile de árbol, chile ancho, or a mix of the two (the former is hotter, the latter milder), seeded and deveined — i used half and half and only deseeded the anchos, maybe i should have deseeded the arbols too.
• 2 Tbs. (30ml) achiote seeds — I used ground achiote seed. I’m going to soak these in Dragon Egg Orange Juice, aybe should hae added less achiote seed
• 5 large whole cloves — ½ teaspoon of ground cloves…
• 5 large whole allspice — ½ teaspoon
• 1 Tbs. (15ml) black peppercorns — 1 ½ tbsp ground
• 1/2 tsp. (2.5ml) cumin seeds — ½ teasp ground
• 1 Tbs. (15ml) coarse sea salt
• 1 Tbs. (15ml) dried Mexican oregano leaves, toasted (if using ground oregano, reduce quantity to 1 tsp/5ml)
• 10 large cloves garlic, peeled and charred
• 1 tsp. (5ml) white vinegar – i’m using the dragon egg orange juice for now

STEP 1 CHAR THE CHILES over a charcoal or gas fire. With the larger anchos, this can be accomplished by simply placing them directly on the fire or hot coals; with the smaller chiles de árbol, a grilling basket serves well. Be careful: chiles contain a lot of natural oils and may burst into flame. Rescue the chiles while there still remains a bit of colored flesh. Toss into a stock pot filled with water as the chiles are finished; continue charring remaining chiles.

STEP 2 DRAIN THE CHILES through a sieve lined with cheesecloth. Return the ash to the stockpot with clean water. Repeat. Collect the ash in a small bowl and add about 1/2 cup (125ml) of the black water from the last rinse.

STEP 3 PLACE NEXT SEVEN INGREDIENTS in a spice grinder or coffee mill adapted to that purpose. Grind to produce a fine powder. Pass powder through a fine sieve, then return to grinder; repeat. Discard any remaining hard particles.

STEP 4 PLACE THE CHILE ASH AND ITS LIQUID, spice mixture, garlic and vinegar in an electric or hand grinder, or a food processor and process until well blended. Collect mixture in a piece of cheesecloth and press to squeeze out water. Form mixture into a ball and wrap with plastic wrap. Store covered in the refrigerator up to one year.

Meatball ingredients:
8lbs ground pork
8 onions chopped
16 tomatoes chopped
40 hard boiled eggs
8 raw eggs
1.5 cup Black Chile paste Recado Negro
Salt and pepper
Not based on Claudia:
I’ve also read that you can do half/half ground pork and beef
Also read that you can add epazote
Also add things like olives and capers

Ingredients for stew:
2 20lb Turkeys
2 cups Black Chili Paste
24 habeneros, whole
4 bell peppers, chopped
8 tomatoes, chopped
4 onions, chopped
24 cloves of garlic, minced
Epazote — i added 2 cups, whole leaf
Salt and pepper — i added 1tbsp pepper; 2 tbsp salt — at the end i tasted it and added 5 tbsp more of salt
I would add way more tomatoes, onions and bell/some other interesting but not spicy chile.

Directions for the stew:
Cut the turkey into pieces
For the broth, i had 2 qts of chili soaking water (after i soaked and drained it 3 times? Maybe too much, but it wasn’t bitter anymore). I added 10qts of water and blended in 2 cups of the recado negro.
Then it got too full in the one 42qt square pan, so i moved half of it over to the other 42qt pan
Then i added about 16qts of water to each pan, until the turkey was covered.
And in hindsight, maybe i should have kept them all in one pan cause i had to add so much water to both pans to cover the turkey anyway.. They are both full. I ended up adding the rest of the recado negro to each pan… i decided against making the meatballs…. And just make the turkey.

Add the turkey pieces, epazote, salt and pepper
In another pan, saute tomato, onion and garlic and add to the broth

After the turkey easily came off the bone after a couple of hours, i pulled the turkey out and let it cool and then removed the meat off the bone and reduced the stew down to 1 gallon. I stuck that into the cooler over night to solidify. 4 cups of oil floated to the top and the rest of the spices and flavoring had solidified at the bottom. I took the 4 cups of oil and mixed it into the masa. I took the rest of the solid reduction, broke it up well and mixed it into the pulled turkey. I ended up with one full hotel pan of pulled turkey meat.

Directions for the meatballs:
Separate the yolks from the hard boiled eggs, it helps to score the whites first; Chop the whites.
Mix the meatball ingredients along with the chopped egg whites.
Create 40 giant meatballs, each with a hard boiled egg yolk in the center.

In the last 20 minutes of cooking add meatballs to the stew.

Add habeneros to the stew.
I would add a fresh batch of epazote at the end also, if making tamales, add havelimited epazote just add a some leafs to each tamale

I read about adding masa to thicken it
I read about adding chile guero

For the tamales, we skipped the eggs and meatballs.

I would cut up and cook more onions, garlic, tomatoes and bell pepper or chile guero if you can find it and epazote back into the turkey filling mixture to refresh those flavors for the tamale.

I did 9 onions and 3 medium/small tomatoes and 2-3 handfuls of garlic this year. I’d like to do more of those next year. I had frozen epazote that we put roughly 1 leaf per tamale into.

Michelle got me more onions, tomatoes and bell peppers from the market so i chopped those up too. 4 onions, 6 bell peppers and 7 more tomatoes — it could have been more.

So including the onions and tomatoes i had on hand plus the ones she bought and the bells, i diced them all up. Lard onto onto the skillet griddle thing first cooked the onions down a bit, then added the bells and tomatoes at the same time, then the garlic last and cooked it all down till it made about 2qts, maybe a little less and added that into the meat.

April 15, 2020

Recado negro Recipe
(x4 Los Dos recipe in same page)

2 lbs Ancho
2 lbs Arbol

Clean the chiles
Spray each Ancho to make sure there is no sand
De-stem and then Rinse the Arbols all together
De-seed the Anchos
Lite the chiles on fire on the griddle in small batches
Soak each chili.
Kept seperate, the chiles each fit easily into a perforated pan
Put the perforated pan into a full-size hotel pan and run the water until it’s soaking
I soaked it once as an experiment today — i think that i’ve soaked it 2 or 3 times.. .doing this recipe before.
Crumble the chiles with your hands
Grind the chiles in the grinder.

8 TBSP Achiote seeds, ground, soaked in vinegar

4 tsp White Vinegar
2 tsp Clove, ground

2 tsp Allspice, ground

6 TBSP Peppercorn, ground

2 tsp Cumin, ground

4 TBSP Salt

4 TBSP Oregano leaves, toasted

40 Garlic cloves, charred, i didn’t do it this time, but put this through the grinder too, and add it to the paste

I ended up with about 6 lb 4 ounces of paste.
I’m gonna start out with using a quarter of it for the turkey.
Maybe i need to use ½ of it… but we’ll see
Okay so i put in 1.5lbs of paste (¼ of 6lbs 4ounces) for 1 turkey

Simmer the bird.. Cut into pieces, for 3 hours.

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