Relleno negro

Relleno negro, meaning black stuffing, is a dish from Yucatán in Mexico built on turkey, pork and a blend of chili peppers known as chilmole. It is traditionally prepared in November, during the festival called Hanal Pixán. The original recipe combines turkey with ground pork shaped into a meatball called but, along with tomato, chilmole, achiote, black pepper, cloves, cumin, oregano, epazote, garlic and boiled eggs. The dark color of the stew comes from the chilmole mixture, in which chilies such as ancho are toasted together with black pepper, cloves, cumin, natural achiote, burnt tortillas, sour orange juice, garlic, oregano and salt.