Relleno Negro de Pavo (Yucatecan Turkey in Charred Chilli Recado)
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Ingredients
- 700 g turkey thigh mince
- 3 tbsp ancho chilli paste
- 1 tbsp chipotle paste
- 2 large eggs
- 300 g tomatoes
- 1 onion
- 2 garlic cloves
- 400 ml chicken stock
- 1 tsp dried oregano
Nutrition (per serving)
- Calories
- 386 kcal
- Protein
- 40.4 g
- Carbohydrate
- 8.4 g
- of which sugars
- 5.6 g
- Fat
- 20.8 g
- of which saturates
- 6.1 g
- Fibre
- 2.3 g
- Salt
- 1.53 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Hard-boil the large eggs for 9 minutes, then cool, peel and quarter.
- 2
Brown the turkey thigh mince in a large pan, breaking it up as it cooks, then set aside.
- 3
Fry the onion and garlic cloves for 5 minutes, then stir in the ancho chilli paste, chipotle paste, tomatoes and dried oregano.
- 4
Add the chicken stock and turkey mince, cover and simmer for 30 minutes until the turkey is cooked through with no pink remaining.
- 5
Stir through the quartered eggs for the final 2 minutes and serve hot.
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