Relleno negro – Yucatán turkey in black chilli broth

Ingredients for 4 portions

• 700 gTurkey breast fillet, in large pieces
• ≈ 2 lWater
• ½Yellow onion
• 4 clovesGarlic
• to tasteSalt
• 100 gRecado negro (Yucatán black chilli paste)
• 2Tomatoes, chopped
• 1Bell pepper, green, chopped
• 4 sprigsEpazote
• 4Eggs, to hard-boil
• 300 gPork mince
• 1Egg, for the meat roll
• 50 gMasa harina

On the side

• 12Corn tortillas

Method

1. Put the turkey in a large pot with the water, onion, garlic and some salt and bring to the boil. Skim off the foam.
2. Dissolve three quarters of the recado negro in a little of the broth and add it to the pot with half the tomato, half the pepper and the epazote.
3. Cover and simmer over a low heat for 25 minutes.
4. Meanwhile, boil the eggs for 10 minutes, cool them in cold water and peel. Take out the yolks whole and chop the whites.
5. Mix the pork mince with the raw egg, the rest of the recado negro, tomato and pepper, the chopped egg whites and some salt. Shape into a firm roll about 6 cm thick with the yolks in the middle, pressing it together well so it holds its shape.
6. Carefully lower the meat roll into the pot so it is covered by the broth.
7. Simmer over a low heat for another 30 minutes without stirring, until the roll is firm and the turkey tender.
8. Stir the masa harina into a cup of the broth, pour it into the pot and cook for 5 minutes, stirring gently, until the broth thickens slightly.
9. Lift out the meat roll and slice it. Serve the turkey in deep bowls with plenty of black broth, slices of the roll and warm tortillas.

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