Black Relleno

Black Relleno Recipe from Belize - Ingredients, Preparation and Tips

Region / culture: Belize | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 6

Introduction

Black Relleno is a traditional dish that offers a unique blend of flavors and textures, making it a standout recipe for any culinary enthusiast. This dish involves a stewing chicken stuffed with a savory mixture of ground meat, hard-boiled eggs, and spices, then boiled and optionally browned to perfection. It's a recipe that promises to deliver a taste of tradition and comfort in every bite.

History

The origins of Black Relleno can be traced back to the rich culinary traditions of Central America, where blending meats, spices, and cooking techniques from indigenous and European influences is common. This dish, in particular, showcases the creativity of home cooks to create hearty, flavorful meals that could feed large families or gatherings. Over time, it has evolved, with variations appearing in different regions, but its essence remains a celebration of communal dining and cultural heritage.

Ingredients

3-4 lb (1.81 kg) stewing chicken (1350 g)
2 lb (900 g) ground meat
8 hard boiled eggs
2 raw eggs
1 square Black Recardo (6 oz / 170 g)
2-3 Apasote Leaves (crumbled)
2 tsp oregano Leaves (crushed)
1 tsp salt (5 ml)
0.5 tsp black pepper (2 ml)
1 medium onion (sliced)
2-3 cloves garlic (crushed)

How to prepare

Clean and season the chicken. Set it aside.
Cut up the onions and crush the garlic.
Heat a frying pan and add 1 tsp of fat.
Season the ground steak with onions, garlic, oregano leaves, and apasote leaves. Place the meat mixture in the frying pan.
Fry until well done, turning frequently.
Remove from heat and add raw eggs. Mix well.
Stuff the seasoned chicken with the ground meat, putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Sew up the chicken.
Boil the chicken in sufficient water to cover it.
Add black recardo to 1 cup of water. Mix to soften. This gives the color.
Turn the chicken frequently to cook properly.
The chicken can be removed from the liquid and browned in the oven. Serve with the liquid from the pot. Serve with corn tortillas.

Variations

1. For a lighter version, use ground turkey or chicken instead of beef or pork.
2. Vegetarians can substitute the meat with a mixture of beans, lentils, and finely chopped vegetables.
3. Add raisins or chopped nuts to the stuffing for a sweet and crunchy texture.

Cooking Tips & Tricks

1. For a more flavorful chicken, marinate it overnight with a bit of the black recardo and some salt.

2. When frying the ground meat mixture, ensure it's well-browned to deepen the flavors.

3. To prevent the eggs from cracking when boiling, add a pinch of salt to the water.

4. Sewing up the chicken helps keep the stuffing in place, but you can also use toothpicks or kitchen twine as an alternative.

5. If you prefer a crispier skin, browning the chicken in the oven after boiling is highly recommended.

Serving Suggestions

Serve Black Relleno with a side of warm corn tortillas, a fresh salad, or steamed vegetables to complete the meal. A dollop of sour cream or a sprinkle of fresh cilantro can also enhance the flavors.

Cooking Techniques

Boiling and optional browning in the oven are the primary cooking techniques for this dish. These methods ensure the chicken is thoroughly cooked and tender, while the browning adds a delightful crispness to the skin.

Ingredient Substitutions

1. If Black Recardo is unavailable, a mix of paprika and a touch of cocoa powder can mimic its rich color and flavor.

2. Apasote leaves can be substituted with a combination of cilantro and a pinch of aniseed to replicate their unique flavor.

Make Ahead Tips

The ground meat mixture can be prepared a day in advance and refrigerated, making the stuffing process quicker. The entire dish can also be cooked ahead of time and reheated, as the flavors often deepen when left to sit.

Presentation Ideas

Serve the Black Relleno on a large platter, garnished with slices of lime and fresh herbs. A side of colorful vegetables or a vibrant salad can add visual appeal to the dish.

Pairing Recommendations

A light, crisp white wine or a fruity red can complement the rich flavors of Black Relleno. For non-alcoholic options, a sparkling water with lime or a hibiscus tea would be refreshing.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a covered dish in the oven at 350°F (175°C) until thoroughly warmed. Avoid microwaving to prevent the meat from becoming tough.

Nutrition Information

Calories per serving

A single serving of Black Relleno can range between 500-700 calories, depending on the portion size and specific ingredients used.

Carbohydrates

This dish is relatively low in carbohydrates, with the primary sources being onions and garlic. The total carbohydrate content per serving is approximately 5-10 grams, making it a suitable option for those following a low-carb diet.

Fats

Black Relleno is moderately high in fats due to the ground meat and eggs. The type of ground meat used (beef, pork, or a mix) will significantly influence the total fat content. On average, a serving may contain about 20-30 grams of fat, with a mix of saturated and unsaturated fats.

Proteins

This dish is an excellent source of protein, thanks to the chicken and ground meat. Each serving can provide approximately 40-50 grams of protein, making it a hearty option for those looking to increase their protein intake.

Vitamins and minerals

Black Relleno is rich in various vitamins and minerals, including Vitamin B12, iron, selenium, and zinc from the meat, and Vitamin C, folate, and potassium from the vegetables and spices used.

Alergens

The primary allergens in this recipe include eggs. Those with sensitivities to eggs should exercise caution. Additionally, individuals with gluten intolerance should ensure that all spices used are gluten-free.

Summary

Overall, Black Relleno is a nutrient-dense dish that provides a good balance of proteins, fats, and essential vitamins and minerals. It's relatively low in carbohydrates, making it a suitable option for various dietary preferences.

Summary

Black Relleno is a traditional dish that combines rich flavors and textures for a hearty and satisfying meal. With its deep cultural roots and nutritional benefits, it's a recipe that invites experimentation and can be adapted to suit various dietary needs. Whether served at a family gathering or enjoyed as a special weekend meal, Black Relleno is sure to delight and nourish anyone who tries it.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Black Relleno. It was a warm summer day and I was visiting my friend Maria in her quaint little village in Mexico. Maria was known for her amazing culinary skills, and she had invited me over for lunch that day.

As soon as I walked into her kitchen, I was hit with the most amazing aroma. Maria was busy chopping vegetables and preparing the ingredients for what she called Black Relleno. I had never heard of this dish before, but I was intrigued by the name and couldn't wait to taste it.

As we sat down to eat, Maria explained to me that Black Relleno was a traditional Mexican dish that originated in her village. It was made with roasted poblano peppers stuffed with a mixture of black beans, corn, cheese, and spices. The peppers were then dipped in a light egg batter and fried until golden and crispy.

I took my first bite of the Black Relleno and I was blown away by the combination of flavors and textures. The creamy black beans, sweet corn, and melted cheese all melded together perfectly inside the smoky poblano pepper. The crispy outer shell added a satisfying crunch that made each bite even more delicious.

I begged Maria to share her recipe with me, and she was more than happy to oblige. She walked me through each step, from roasting the peppers to stuffing them with the bean mixture, to frying them to perfection. I took careful notes, wanting to capture every detail so that I could recreate this amazing dish at home.

When I returned to my own kitchen, I couldn't wait to try making Black Relleno on my own. I carefully followed Maria's instructions, taking my time to roast the peppers just right and stuffing them with the perfect amount of filling. As I dipped the stuffed peppers in the egg batter and placed them in the hot oil to fry, I felt a sense of pride and excitement.

When I took my first bite of the Black Relleno that I had made myself, I knew that I had truly found a special recipe. The flavors transported me back to Maria's kitchen in that little village in Mexico, and I felt grateful to have learned such a delicious and authentic dish.

Over the years, I have made Black Relleno for countless family gatherings and dinner parties. Each time, it is met with rave reviews and requests for the recipe. I always credit Maria for teaching me how to make this incredible dish, and I think of her fondly every time I take a bite.

I have added my own touches to the recipe over the years, experimenting with different fillings and seasonings to make it my own. But no matter how I choose to adapt the dish, the core of the recipe – the roasted poblano peppers, the creamy black bean filling, and the crispy outer shell – always remains the same.

Black Relleno has become a staple in my cooking repertoire, a dish that I am proud to share with my loved ones. And every time I make it, I am reminded of that warm summer day in Maria's kitchen, where I first discovered the magic of this incredible recipe.