Relleno Negro is one of the most iconic dishes in Yucatecan cuisine, a true culinary treasure that blends Mayan heritage with Spanish influence. Known in Mayan as "boox but'," which means "black filling," its distinctive color comes from "recado negro" or "chilmole"—a thick, aromatic paste made from dried chilies (primarily ancho and pasilla) that are toasted until almost burnt, along with a mix of spices like black pepper, cumin, achiote, oregano, and garlic.
Traditionally, this stew is prepared with turkey, though chicken or pork can also be used. A key element is the "but" or filling, which is a large meatball made with ground meat and hard-boiled eggs.
Relleno Negro is more than just a dish; it is a deeply rooted tradition in Yucatecan culture. It's served at significant celebrations like weddings, baptisms, and especially as part of the Janal Pixan (Day of the Dead) offering, where its deep flavor and color symbolize the connection to ancestors.
Its preparation is a time-consuming and dedicated ritual, resulting in a complex, slightly spicy, and history-rich delicacy. It is enjoyed in a broth with tender pieces of turkey and slices of the "but," accompanied by freshly made corn tortillas.
Relleno Negro Recipe
Ingredients:
1 chicken
250 g (about 1 cup) recado negro paste
½ bunch epazote
Salt
1 xcatik chili, sliced
2 tomatoes, julienned
1 onion, julienned
25 g (about 2 tbsp) all-purpose flour dissolved in water
Filling Ingredients ("But"):
- 250 g (about ½ lb) ground pork
- 250 g (about ½ lb) ground beef
- ½ finely chopped onion
- 1 finely chopped sweet pepper (chile dulce)
- Salt, pepper, garlic, and seasoning blend
- 50 g (about ¼ cup) recado negro paste
- 3 hard-boiled eggs (keep the whites and yolks separate)
- 1 raw egg
- 1 finely chopped sprig of epazote
Instructions:
- Cut the chicken into quarters, remove excess fat, and place it in a pot.
- Blend the recado negro with ½ liter of water. Add this mixture to the chicken along with the epazote and salt.
- Meanwhile, sauté the onion, then add the sliced xcatik chili, and finally the julienned tomatoes.
- Pour the sautéed vegetables into the broth and add the dissolved flour to thicken it.
- Let it boil for 10 minutes.
Making the "But" (Filling)
- Mix the ground pork and beef with the chopped onion and sweet pepper. Season with salt, pepper, seasoning, and garlic.
- Knead in the recado negro and the raw egg until well combined.
- Add the chopped, cooked egg whites and the finely chopped epazote.
- Shape the mixture into a log, placing the whole, cooked egg yolks in the center.
- Wrap the log tightly in a cheesecloth, tie it securely, and place it in the boiling broth to cook for about 1 hour.
- To serve, slice the "but" and serve it with the broth and chicken pieces.
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