Sunday, April 14, 2024

Tacos with Relleno Negro Sous Vide (Black Filling of Pulled Turkey with Roasted Chiles) – Stefan’s Connoisseur Weblog

Throughout our trip in Yucatán in Mexico I totally loved the native meals. For lunch we regularly went to a taquería to have tacos. Taquería Honorio in Tulum has turn into well-known on account of René Redzepi’s reward when Noma had a pop-up restaurant in Tulum. At Honorio I tasted tacos with Cochinita Pibil, in addition to tacos with Relleno Negro de Pavo (black turkey filling). The filling is black as a result of it’s made utilizing recado negro, a spice combination with roasted dried chiles (the spice combine for Cochinita Pibil is recado rojo, and has a purple coloration). In Yucatán, Relleno Negro is commonly served with a However, a pork meatball with a hard-boiled egg within the middle. However at Honorio it was served with solely a slice of hard-boiled egg on prime, and that’s how I’ve additionally served it. The recado negro provides nice depth of taste to the turkey. As a result of I’ve cooked the turkey sous vide and blended the juices from the bag with the turkey after pulling, it turned out good and juicy.

A lot of the work for this dish is making the recado negro, for which you will want particular components. That’s the reason making a big batch of it and freezing it’s a good suggestion. Due to the lengthy cooking time, additionally it is a good suggestion to cook dinner a big batch of turkey on the similar time after which freeze it in parts. The quantities within the recipe beneath are for 600 grams of recado (1.3 lbs), which is adequate for six kilos (13 lbs) of turkey. I’ve cooked about 2 kilos (4.5 lbs) of turkey sous vide and have frozen the remaining recado. You can too use it to make a scrumptious ceviche (recipe to observe).

I’ve seen recipes for recado negro that concerned setting chiles on fireplace, after which going by way of a number of bother to do away with the burnt style. That looks like a roundabout method to me (though it’s maybe extra genuine?), which is why I’ve simply roasted the chiles within the oven.


For 600 grams recado negro, adequate for six kilos of boneless turkey

  • 180 grams ancho chiles
  • 9 grains of allspice
  • 6 cloves
  • 3 Tbsp Mexican oregano (substitute with common oregano)
  • 25 grams achiote paste
  • 1 Tbsp cumin seed
  • 3 Tbsp apple cider vinegar
  • 2 tsp black peppercorns
  • 6 unpeeled garlic cloves
  • 75 grams onion
  • 60 grams salt

For 8 tacos with relleno negro, serves 2 as a full meal

  • 300 grams boneless and skinless turkey thigh (or 400 grams turkey thigh with pores and skin and bone)
  • 30 grams recado negro, from above
  • 8 corn tortillas
  • 2 eggs (cooked sous vide for 1 hour at 74C/165F)
  • habanero salsa (recipe right here)
  • pickled purple onions (recipe right here)


Toast 74 grams of onion in wedges, 2 teaspoons of black peppercorns, 6 unpeeled garlic cloves, 1 tablespoon cumin seed, 3 tablespoons Mexican oregano, 6 cloves, and 9 allspice in a preheated oven (fan turned on) for 10 minutes at 225C/440F.

After that I’ve cut up up the onion into particular person layers and toasted these for an extra 10 minutes (so 20 minutes complete) to darken the onion with out burning it.

Within the meantime, open the ancho chiles together with your arms and take away the stems and seeds. It isn’t essential to maintain the chiles entire.

Place the ancho chiles in a single layer on a baking sheet…

…and toast them in the identical oven preheated at 225C/440F till they’re smoking, about 8 minutes.

Place the toasted chiles in a bowl and canopy with chilly water. Place a plate on prime to maintain them submerged.

Permit the chiles to soak till they’ve softened just a little. It will take no less than an hour, however in a single day may even work.

Place the toasted black peppercorns, cumin, allspice, oregano, and cloves in a spice grinder…

…and grind till you get hold of a nice powder. You can too do that the normal means with a mortar and pestle.

Peel the roasted garlic cloves. Drain the soaked chiles and discard the soaking water. Then place the chiles in a blender along with the roasted onion, peeled roasted garlic, 60 grams of salt, and the bottom spices.

Puree till clean. The recado negro is now prepared for use.

Reduce the boneless and skinless turkey thigh in giant items (of about 4 cm/1.5 inch) and blend with the recado negro. Use 10% recado negro of the load of the meat, so 30 grams of recado negro for 300 grams of meat. If utilizing turkey thigh with pores and skin and bones, rating the meat deeply and use 7.5% of recado negro. If doable, enable to marinate for no less than an hour or in a single day, so the salt can penetrate into the meat earlier than the cooking begins. You’ll be able to skip this step in case you are pressed for time.

Prepare dinner the turkey sous vide at 74C/165F for about 24 hours (a few hours kind of doesn’t make a noticeable distinction).

You’ll be able to cook dinner the eggs together with the meat for the final hour, as a result of you’ll get an ideal hard-boiled egg with a 1 hour at 74C/165F. It could nonetheless be tougher to peel an egg that has been cooked sous vide as a substitute of boiled within the conventional means.

When the turkey is completed and you’re able to serve, pour the liquid from the bag right into a saucepan and convey to a boil. Permit to simmer just a little to cut back the liquid considerably.

Within the meantime, pull the turkey with two forks.

Mix the pulled turkey with the juices within the saucepan, and switch off the warmth. Then combine. Style if any further salt is required.

Serve the relleno negro on corn tortillas with a wedge or slice of hard-boiled egg on prime and habanero salsa and pickled purple onions on the facet.

Wine pairing

Throughout wine dinners at my dwelling we now have tried these wines with this dish:

  • Allende Rioja DOC Blanco 2018 (95% Viura, 5% Malvasia, Spain, Rioja)
  • Raimbault Sancerre AOC Rouge 2019 (100% Pinot Noir, France, Loire)
  • Marques de Murrieta Capellania 2018 Rioja DOC Gran Reserva (100% Viura, Spain, Rioja)
  • Raimbault Sancerre AOC Rouge Vieilles Vignes 2019 (100% Pinot Noir, France, Loire)
  • Bernardus Monterey County Chardonnay 2017 (100% Chardonnay, USA, California)
  • Anselmet Valle d’Aosta Pinot Noir DOC Semel Pater 2019 (100% Pinot Noir, Italy, Valle d’Aosta)

These are oaked ful-bodied white wines in addition to medium-bodied purple wines. Each pair properly with chicken. As a result of spiciness it is crucial that the wine, white or purple, is just not too acidic, as a result of the acids within the wine will make the peppers burn in your mouth. Each purple Sancerre wines, the Rioja Gran Reserva, and the Californian Chardonnay have been all wonderful pairings with this dish. The Marques de Murrieta Capellania Gran Reserva was the nicest wine, but in addition the most costly. It paired particularly properly when utilizing some habanero salsa, because the wine was too highly effective for the dish with out the alsa. The Bernardus is an over-the-top Californian Chardonnay with a contact of residual sugar, which some individuals love and a few individuals hate. The purple Sancerre wines have been scrumptious and have been an awesome pairing due to local weather change, as a result of a purple Sancerre from 20 or extra years in the past would have been too acidic. The opposite white Rioja by Allende was pairing, however not as good because the (twice as costly) Marques. The Pinot Noir from Valle d’Aosta is a superb wine, however was a disappointing pairing with this dish, as a result of the wine was too astringent for the dish because of the tannins and minerality.

Related Articles


Please enter your comment!
Please enter your name here

Latest Articles