Chimole Relleno Negro

Chimole/ Relleno negro (black stuffing) is a cuisine dish from Yucatán, México, based on turkey, pork and mixed chili peppers (chilmole).It is traditionally prepared in the month of November in a festival called Hanal Pixán.

The original recipe contains turkey, ground pork to make the but (meatball), tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs. The black color for the stew comes from the mixture and toast of the chilies that are used in the chilmole, among which we can find: ancho chili, black peppers, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.

The Chilmole or Black Recado  is the the black recado of Yucatan.  Originally this récipe is with turkey baked underground but it is often made with chicken. The Chilmole is made with the dried red pepper of Yucatan which is roasted on a comal until black. The roasted pepper is ground and made into a paste that can be ‘hot’ or not. Added to make the paste are garlic, cummin, oregano and a Little vinegar to form the paste,