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Yucatecan Pollo en Relleno Negro (Chicken in Black Recado Sauce)

Yucatecan Pollo en Relleno Negro (Chicken in Black Recado Sauce)

Dinner
Prep Time
30min
Cook Time
45min
Servings
4
Calories
460
Chef's Note

Don't panic when the chiles turn completely black and brittle! The magic of the tatemado technique relies on the subsequent cold-water soak, which washes away the bitter, acrid carbon compounds while leaving behind a deeply savory, elemental smokiness that gives the recado negro its signature complex depth.

Tags
Yucatecan
Mexican
Chicken
Stew
Smoky
Tatemado
Spicy
Traditional
Dinner
Ingredients

  • 4 pieces Dried ancho chiles, stemmed and seeded

  • 4 pieces Dried pasilla chiles, stemmed and seeded

  • 6 cloves Garlic cloves, unpeeled

  • 1 tsp Whole black peppercorns

  • 4 pieces Whole allspice berries

  • 2 pieces Whole cloves

  • 1 tsp Dried Mexican oregano

  • 1/2 tsp Ground cumin

  • 1 tbsp Achiote paste

  • 1/2 cup Bitter orange juice (or equal parts lime and orange juice)

  • 1.5 tsp Kosher salt

  • 4 pieces Bone-in, skin-on chicken thighs

  • 2 tbsp Lard or vegetable oil

  • 1 medium White onion, sliced

  • 2 medium Roma tomatoes, chopped

  • 2 cups Low-sodium chicken stock

  • 1 sprig Fresh epazote sprig or fresh cilantro

Instructions
  • 1

    Place a dry cast-iron skillet over high heat. Add the dried ancho and pasilla chiles and toast them, pressing down with a spatula, until they are completely charred, black, and brittle (about 5-7 minutes). Ensure your kitchen is well-ventilated.

  • 2

    Transfer the charred chiles immediately to a large bowl of cold water. Let them soak for 15 minutes to soften and release their bitter, water-soluble carbon compounds.

  • 3

    While chiles soak, add the unpeeled garlic cloves to the dry skillet over medium heat. Roast until blackened in spots and soft (about 5 minutes). Peel the garlic and set aside. Toast the peppercorns, allspice, and cloves in the same skillet for 1-2 minutes until fragrant.

  • 4

    Drain the soaked chiles and gently rinse them under cold running water to wash away excess surface ash.

  • 5

    In a high-speed blender, combine the washed chiles, peeled roasted garlic, toasted spices, oregano, cumin, achiote paste, bitter orange juice, and salt. Blend on high until a completely smooth, jet-black paste forms. Add a splash of water if needed to help it blend.

  • 6

    Pat the chicken thighs dry and season lightly with salt. Heat the lard or vegetable oil in a Dutch oven over medium-high heat. Sear the chicken skin-side down until deeply golden brown (6-8 minutes). Flip and cook for 3 minutes, then transfer chicken to a plate.

  • 7

    Reduce heat to medium. Add the sliced onions and chopped tomatoes to the pot, cooking until soft and translucent (about 5 minutes).

  • 8

    Stir in 1/2 cup of the freshly made recado negro paste (save the rest in an airtight container for future use). Fry the paste in the fat for 2 minutes, stirring constantly, until highly aromatic.

  • 9

    Pour in the chicken stock, scraping up any browned bits from the bottom of the pot. Return the chicken and any accumulated juices to the pot, and submerge the epazote or cilantro sprig.

  • 10

    Bring the liquid to a boil, then reduce heat to low, cover, and simmer for 25-30 minutes until the chicken is tender and reaches an internal temperature of 165°F (74°C). Serve hot with warm corn tortillas and pickled red onions.

Nutrition Information (per serving)
460
Calories
34g
Protein
15g
Carbs
29g
Fat
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