I found this Chimole dish while traveling accross the Yucatan peninsula, it is sometimes referred to as “Relleno Negro”. In homes on the Yucatan, like many here in the U.S. around the holidays there is typically an abundance of leftovers. Making chimole is a nice change from the usual round of casseroles, soups, sandwhices and other common turkey encores.
This can easily be made ahead to reheat out on the trail.
6 Cups leftover cooked turkey, skinned, boneless and shredded (dark meat is my favorite)
8 cups turkey or chicken broth
1/4 cup “Recado Negro” seasoning (SEE BELOW)
2 hard boiled eggs, sliced for garnish
RECADO NEGRO: This makes more than the recipe requires but by making alot you can freeze and use in future applications.
1/2 Tbs achiote seeds
1/4 cup sweet orange and lime juice combined
1/2 pound dried ancho chiles (seeded and deviened)
1 ea. clove spice
4 ea. allspice berries
1/2 Tbs black pepper
1/2 Tbs dried marjoram
1/2 tsp whole cumin seeds
1 head garlic, peeled
Recado Directions: Place the achiote seeds in a small bowl and cover with the juice. Allow to soak for 2-3 hours. Toast the chiles just until they give off their fragrance and cover them in a small amount of hot water until they soften. Drain them well. Place all the ingredients in a food processor or powerful blender. Blend until it forms a thick paste the consistency of chilled cookie dough.
For the CHIMOLE: Heat the turkey in the broth. Dissolve the recado with a bit of broth, add back to the turkey and broth. Let simmer and cook until a slightly thickened consistency is achieved. Serve with plenty of warm tortillas and cerveza.
Live well, eat well, wheel well and responsibly of course! See you on the trail!