Relleno negro

Method

1. 1 Grill dried chili peppers directly over a fire until they turn black and charcoal. Do this outdoors or use an exhaust fan because the smoke from burning chili peppers is very strong and pungent.
2. 2 Soak burnt chili peppers in water for 30 minutes, then scrub them to reduce bitterness. Grind them with garlic and cumin seeds to make recado negro.
3. 3 Mix minced pork with chopped hard-boiled eggs to make the filling, stuff it into the cavity of the chicken, and tie it tightly.
4. 4 Cook the chicken with recado, tomatoes, and 800 ml of water for 1 hour and 15 minutes over low heat.
5. 5 Mix the masa powder with cold water, then pour it into the pot and stir for 6 minutes. The sauce should be dark black and thick to match the dish's name.

With an appliance

• Pressure cooker 1 hr 30 min

  Replace step 4: cook the stuffed chicken with recado, tomatoes, and 800 ml of water under high pressure for 25 minutes, then release the pressure naturally for 15 minutes; step 5: keep the lid open and stir the masculinizer for 6 minutes until the sauce thickens.