The jet-black spice paste at the heart of Yucatán's relleno negro — a recado made by charring dried chiles until they blacken to ash, then grinding them with cumin, clove, allspice, oregano, garlic and achiote into a smoky, bitter-edged, intensely savoury paste. Dissolved into broth it dyes the turkey-and-pork stew a dramatic burnt black and gives it a deep, charred, complex flavour found nowhere else in Mexican cooking.
Where it comes from
The charred-chile black spice paste of Yucatán, the defining element of the stew relleno negro.
In the kitchen
Dissolved into broth to colour and flavour the turkey-and-pork stew relleno negro.
Nutrition (per 100g)
~290kcalCal
~9.0gProtein
~9.0gFat
~48.0gCarbs
~22.0gFiber
AI-estimated; model and run unavailable.
