Relleno Negro

Soak achiote seeds in bitter orange juice for at least 2 hours.

Burn chile de árbol and chile ancho until very black outside.

Soak burnt chiles in water multiple times to remove bitterness and soften them.

Wash the chiles and remove the stems, wearing gloves to avoid spiciness.

Blend the burnt chiles with achiote and orange juice, cumin, black pepper, oregano, whole garlic, salt, and a little water to make a paste.

Prepare ground meat (turkey or chicken) and mix with pasote, black pepper, and salt.

Add water to the meat mixture and place it on the stove, then add the chili paste.

Saute tomatoes, onion, bell pepper, and garlic, then add to the soup with the turkey.

Cut tomatoes, onions, and egg whites to make meatballs, adding the yellow part of the eggs and some chili paste, salt, and pepper.

Form meatballs and add them to the soup along with habanero, cooking for an additional 20 minutes.

Equipment Needed

Spice Level:

Dietary

Allergens