Name: Yucatan Black Chile-Stuffed Turkey
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 dried ancho chiles, stems and seeds removed; 2 dried guajillo chiles, stems and seeds removed; 1 dried pasilla chile, stem and seeds removed; 2 habanero chiles, stemmed; 2 corn tortillas, torn into strips; 1 tablespoon achiote paste; 1 teaspoon whole cloves; 1 teaspoon black peppercorns; 1 teaspoon cumin seeds; 1 tablespoon dried Mexican oregano; 6 garlic cloves, peeled; 1/2 cup reserved chile soaking liquid; 2 tablespoons lard or vegetable oil; 12 ounces ground pork; 4 ounces Spanish chorizo, casings removed and crumbled; 3 hard-boiled eggs, finely chopped; 1/2 small white onion, finely diced; 3 tablespoons chopped cilantro; 2 tablespoons prepared black recado paste; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1 whole bone-in turkey breast, about 3 pounds, butterflied open; 2 tablespoons lard; 2 cups turkey or chicken broth; 1 small white onion, quartered; 4 garlic cloves, smashed; 2 bay leaves; 1 teaspoon kosher salt; Cooked white rice, warm tortillas, and lime wedges, to serve

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A showpiece Yucatecan dish featuring a butterflied turkey stuffed with chorizo, hard-boiled egg, and herbs, then gently simmered in a smoky black recado built from charred dried chiles, burnt tortillas, and warm spices. The deeply dark sauce is the signature of Mayan home cooking, layered with earthiness, gentle heat, and the unmistakable perfume of achiote.

Prep Time30 mins

Cook Time90 mins

Total Time120 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

620 kcalCalories
32 gFat
10 gSaturated Fat
28 gCarbs
5 gFiber
4 gSugar
52 gProtein
890 mgSodium
820 mgPotassium
120 mgCalcium
6 mgIron
25 mgVitamin C
180 mcgVitamin A

Ingredients

For the black recado paste

3 dried ancho chiles, stems and seeds removed
2 dried guajillo chiles, stems and seeds removed
1 dried pasilla chile, stem and seeds removed
2 habanero chiles, stemmed
2 corn tortillas, torn into strips
1 tablespoon achiote paste
1 teaspoon whole cloves
1 teaspoon black peppercorns
1 teaspoon cumin seeds
1 tablespoon dried Mexican oregano
6 garlic cloves, peeled
1/2 cup reserved chile soaking liquid
2 tablespoons lard or vegetable oil

For the stuffing

12 ounces ground pork
4 ounces Spanish chorizo, casings removed and crumbled
3 hard-boiled eggs, finely chopped
1/2 small white onion, finely diced
3 tablespoons chopped cilantro
2 tablespoons prepared black recado paste
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

For the turkey and broth

1 whole bone-in turkey breast, about 3 pounds, butterflied open
2 tablespoons lard
2 cups turkey or chicken broth
1 small white onion, quartered
4 garlic cloves, smashed
2 bay leaves
1 teaspoon kosher salt
Cooked white rice, warm tortillas, and lime wedges, to serve

Directions

Char the ancho, guajillo, pasilla, and habanero chiles along with the tortilla strips in a dry skillet over medium heat, pressing flat until blackened in spots, about 2 minutes per side; transfer the chiles to a bowl, cover with hot water, and soak for 20 minutes.
Drain the chiles, reserving 1/2 cup of the soaking liquid, then transfer to a blender with the charred tortillas, achiote paste, cloves, peppercorns, cumin, oregano, garlic, and reserved liquid; blend to a smooth, very dark paste, scraping as needed.
Heat 2 tablespoons of lard in a small skillet over medium heat and fry the recado paste, stirring constantly, until darkened and fragrant, about 4 minutes; remove from heat and reserve.
Make the stuffing by combining the ground pork, chorizo, chopped eggs, onion, cilantro, 2 tablespoons of the fried recado, salt, and pepper in a bowl; mix gently with your hands until just combined.
Open the butterflied turkey breast skin-side up on a cutting board and pat dry; spread the stuffing evenly over one side, roll the turkey back up, and tie securely with kitchen twine at 2-inch intervals.
Heat the remaining 2 tablespoons of lard in a heavy Dutch oven over medium-high heat and sear the stuffed turkey on all sides until deep golden, about 8 minutes total; transfer to a plate.
Add the quartered onion, smashed garlic, and bay leaves to the pot and cook for 2 minutes, then stir in the remaining recado paste and the broth, scraping up any browned bits; nestle the stuffed turkey back in, bring to a simmer, cover, and cook gently for 1 hour, turning the turkey once halfway through.
Uncover and continue simmering for 15 to 20 minutes to thicken the sauce; the turkey should read 165°F on an instant-read thermometer and the stuffing should be set.
Transfer the turkey to a board, rest 10 minutes, remove the twine, and slice into thick rounds; spoon the glossy black sauce over the slices and serve with rice, warm tortillas, and lime wedges.

Cook’s Notes

True recado negro gets its signature color from charred chiles and burnt tortillas, not food coloring; do not be afraid to blacken them well.
Recado paste can be made up to 1 week ahead and stored refrigerated in a sealed jar under a thin layer of oil.
A butterflied turkey breast is easier to stuff and cooks more evenly than a whole bird, but bone-in thighs work just as well.
For a milder sauce, remove the seeds from the habaneros before charring or substitute with 1 additional guajillo chile.
Serve with warm corn tortillas and pickled red onion to cut through the richness of the sauce.

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