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Pavo en Relleno Negro recipe?

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  • jimzk Dec 10, 2006 10:10 PM
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Having trouble finding a solid recipe for this Yucatan specialty. I was fortunate to buy some of the black mole paste while in Merida, but now I don't know how to use it. The few recipes on the web are weak, and the one I found in a cookbook in the Cancun airport is also poor. Any help is appreciated.

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  1. All I can find is my Diana Kennedy which has lots of mole recipes, but no Yucatecan ones. Oaxaca, yes. About the same location south but almost on opposite coasts.

    She does have an amazing black mole recipe, with about 800 ingredients, including garlic, onion, mint, 3 kinds of chiles, broiled tomatoes, cloves, allspice, thyme, marjoram, oregano, peanuts, almonds, raisins, etc., etc.

    I'll post it only if you really want to try it after failing to find the turkey recipe. So what is the dish more specifically? Chiles stuffed with turkey using black mole sauce? Sounds very tempting. Good luck.

    1. Oakjoan,
      I actually already HAVE the black mole itself. But I'm not sure how to use it to create the dish: Pavo en Relleno Negro (Turkey in/with black stuffing). If I had to make the mole sauce from scratch I'd probably give up.

      1. Hello,
        My husband is actually from Yucatan the Pavo en Relleno Negro is actually a turkey that you boil to make a soup like dish. The relleno negro is a black colored paste that is used to give the tipical flavor and consistency of the dish and has nothing to do with any type of stuffing or the other tipical Mole you know made in other states of Mexico such as Jalisco, Michoacan, Zacatecas, or any other and even the Mole made in Oaxaca is a total different recipe. This is the way you can prepare the Relleno Negro: you start by choosing eighther turkey (Pavo) or chicken (pollo) of the turkey you selectthe pieces you would like to cook such as the white meat; breast cut in small portions, wings and some dark meat such as legs to further flavor you can add some liver and gissard if you choose to use chicken you use a complete chicken put your choice of meat in a soup pot and cover with water, to this add 1 small onion cut in half, 3 whole garlic cloves skin on for easy removal and 1 medium stem of Epazote with leaves make sure if you it in the hispanic herb section you see it says it is for eating because there is a second especies of Epazote that is not for cooking it is used in medicinal purposes, you cannot substitute this is what give the flavor to the soup while cooking and a bit of salt. While your soup cooks for approximately 1 hour for chicken and 1.5 hours for turkey but do check for tenderness you mix in a bowl the black paste in some sour orange juice in spanish jugo de naranja agria in the blender and add to soupapproximately 15 minutes before the total cook time, now in a fry pan you put some oil enough to fry 1/2 onion y small cubes then when litely fried add 2 roma tomatoesand let fry to this add some 3 table spoons of flour to thicken the soup a bit but be careful, move this to fry it a bit and add soup slowly so it will not clump up but enough were it will desolve the clumps that do form then add this in to soup let cook with soup for 15 minutes more and you should be done. Acompany this with sone toasted french bread and some purple onion marinates in lime juice with a smashed fire grilled Habanero in it and enjoy.

        5 Replies
        1. re: layuri

          Hope you catch this, but isn't there supposed to be a hard-boiled egg in this dish? I was watching Rick Steves prepare it. He also mentioned blackened chiles, but I never saw this in recipes on the web.

          1. re: rworange

            rworange...I am curious as to the recipe of the 'meatloaf'-like accompniment, in which some of the recado is mixed in (and the hard boiled egg place in center).

            The version I sampled had meatballs and hardboiled eggs instead - different than bayless's version. Further research yielded the inclusion of pork or chorizo in addition to the poultry when the meatballs were absent.

            The relleno blanco is also of interest to me - I know nothing of it.

            I have seen recado recipes without the burnt chiles and tortillas - are they passable?

            El Yucateco also puts out a 'chilmole' (aka relleno negro, recado negro) paste in the same form of their achiote tab.Have you ever seen this at a mercado etc?

            1. re: kare_raisu

              Haven't seen a 'chilmole' locally, but haven't really looked. Unfortunately that Bayless recipe isn't on-line and none of the other recipes I saw looked anything like it.

              1. re: rworange

                Hello,

                I too just watched the Bayless episode, which got me thinking of pavo and recado negro…Take a look at these two recipes on-line:

                http://www.los-dos.com/recipes/verart...

                http://www.los-dos.com/recipes/verart...

                1. re: omasciarotte

                  Chucks Week Off, Yucatan episode, Cooking Channel has a demo of this dish, including acrid task of burning chile de arbol. The version there includes that large meatball (boiled in a cheesecloth bundle).

        2. a question for layuri: I bought a block of the relleno negro paste several months ago while in the Yucatan. Kept in the fridge, how long will it stay edible? (The smallest block was huge!)

          1 Reply
          1. re: bruce in oakton

            The paste will be in good condition in the fridge for approximately 6 months and very well sealed after this the flavor may start to be a little rancid but I cheat a little, I cut my block in portions that I know I will use everytime I do Relleno Negro and plut plastic wrap on each piece then I place it in a freezer bag and put it in the frezzer an it has lasted in there for me one year. Hope the little trick works for you.