Photograph of the finished Relleno negro

Mexico · Gà nấu sốt ớt cháy Relleno negro

Relleno negro

2 hr Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken breast Chicken breast 520 g
  • Photograph of Mexican dried chillies Mexican dried chillies 20
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Pork Pork 240 g
  • Photograph of Tomato Tomato 4
  • Photograph of Garlic Garlic 12 cloves
  • Photograph of Masa harina Masa harina 60 g
  • Photograph of Shallots Shallots 1.2
  • Photograph of Cumin seeds Cumin seeds 8 g

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.

Start cooking