Relleno Negro (Black Recado Turkey)

A deeply sacred Belizean dish — turkey slow-cooked in a rich black recado sauce made from charred chillies and spices. Served at every major celebration and family gathering across the country.

Method

1. 1

   Toast dried mulato and ancho chillies in a dry skillet until charred and aromatic. Soak in hot water for 20 minutes, then blend smooth.

2. 2

   Char tomatoes, peppers, onions, and garlic directly over an open flame or under the broiler. Blend with the chilli paste into recado negro.

3. 3

   Joint the turkey into pieces. Season and brown in batches in a large heavy pot.

4. 4

   Add the recado negro to the pot along with turkey stock. Stir to combine thoroughly.

5. 5

   Add chopped turkey or chicken liver — this is essential for authentic body and flavour.

6. 6

   Simmer covered on very low heat for 2.5–3 hours, stirring often to prevent the thick sauce from catching.

7. 7

   Serve over white rice or with corn tortillas and pickled onions (escabeche).