This dish is often served in the days following Christmas and New Year's, utilizing leftover turkey. Try this traditional Yucatecan black filling recipe.
6 cups chicken, shredded roasted turkey or shredded roast turkey
9 cups chicken broth , turkey
60 grams stuffed, black or chilimole
2 eggs , hard-boiled sliced
1/2 kilos ground pork, (for the but)
1 teaspoon black pepper, (for the but)
1 tomato , unpeeled medium chopped (for the but)
1/4 bell peppers, chopped (for the but)
2 tablespoons mint leaf , (for the but)
1 egg, coarsely chopped hard-boiled (for the but)
1 egg, raw (for the but)
salt , to taste (for the but)
Preparation
1h
0 mins
Low
Heat the broth, add the shredded chicken or turkey, the crumbled black filling mixed with a little broth, the but in slices, and garnish with the slices of hard-boiled egg.
For the but: Mix everything very well, wrap it in a cheesecloth, and tie it. Cook in water in a double boiler on a rack for about 30 minutes, let it cool, and slice.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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