• 1 - 3 kg turkey
  • For the Recado Negro Paste (Black Chili Paste):
  • 20 Chile de Arbor
  • 5 whole cloves
  • 5 whole all spice
  • 2 sprigs of oregano
  • 1/2 teaspoon cumin seeds, toasted
  • 5 large cloves of garlic, peeled and charred
  • 1 tablespoon coarse sea salt
  • A little water
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 1 garlic clove, minced
  • 2 tomatoes, chopped
  • Salt and pepper
  • For the “Boot”:
  • 1 lb (450 g) ground beef
  • 1 tomato, seeded and diced
  • 1 small onion, finely chopped
  • 1 garlic clove, minced
  • 1 raw egg
  • 3 cooked eggs (separate whites and yolks)
  • A few sprigs of Epazote, chopped*
  • Salt and pepper

Pavo en Relleno Negro is turkey meat stew cooked with a black paste made from roasted chiles, a local version of the mole de guajalote found throughout Mexico. The meat soaked in the black soup is also served in tacos, sandwiches and even in panuchos or salbutes.

Preparation
Bring a large pot of water to a boil.
For the Recado Negro paste:
In a skillet, on high heat, char the Arbor chiles for about 5 minutes until black on all sides.
Meanwhile, for the tomatoes, in a skillet, heat oil and sautee the onions and garlic until translucent.
Add tomatoes and season with salt and pepper. Continue cooking for 5 minutes. Set aside.
In a blender, blend the charred chiles with cloves, allspice, oregano, cumin, garlic and salt.
Add a little water and blend until a paste forms.
Remove from blender and pour into the pot of boiling water. Add the tomato mixture and turkey.
Let simmer for 2 hours or until the turkey is fall off the bone tender.
For the “Boot”:
Mix the meat with onions, garlic and tomatoes. Season with salt and pepper.
Add the raw egg, the cooked egg whites and the herbs.
Form a large meatball and the cooked egg yolks in the middle. Wrap and bind in cheesecloth.
Add to the broth during the last hour of cooking the turkey.
Remove the “boot” and unwrap the cheesecloth. Cut into slices. Remove the turkey, and carve.
Serve one slice of the “boot” with a few pieces of turkey and spoon over some of the black broth.
Eat with tortillas.