Relleno Negro

Step by stepInstructions

1. Make the recado negro: toast the dried chiles in a dry comal or skillet over medium heat, pressing them flat, until they blacken and smoke but do not turn to ash.
2. Soak the charred chiles in hot water for 10 minutes, then blend with the peppercorns, cumin, cloves, oregano, garlic and salt into a thick black paste; set aside.
3. Cook the ground pork with the tomato, onion and garlic until browned, then stir in the raisins, olives, capers, cinnamon and cloves; season and cool slightly.
4. Stuff the turkey cavity with the picadillo, truss the legs and close the opening with skewers or kitchen twine.
5. Place the turkey in a large pot with enough water to come halfway up the bird, add the recado negro, epazote and sour orange juice, and bring to a simmer.
6. Cover and simmer gently for 2½ to 3 hours, turning once, until the turkey is very tender and the broth is inky black; season the broth with salt.
7. Carve the turkey and serve each portion with plenty of the black broth and warm tortillas.