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Sara

Sara Salame
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Black stuffing

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This dish is served frequently the days after Christmas and New Year taking advantage of the remains of the turkey. Try this recipe for black fill typical of Yucatan.
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Ingredients

6 portions
  • 6 cups chicken, roasted shredded or roasted turkey shredded
  • 9 cups chicken soup, or turkey
  • 60 grams stuffed, black or chilimole
  • 2 eggs, hard slices
  • 1/2 kilos ground pork, (for the but)
  • 1 teaspoon black pepper, (for the but)
  • 1 tomtato, without peeling medium chopped (for the but)
  • 1/4 bell peppers, chopped (for the but)
  • 2 tablespoons peppermint, (for the but)
  • 1 egg, hard roughly chopped (for the but)
  • 1 egg, raw (for the but)
  • salt, to taste (for the but)

Preparation

Heat the broth, add the chicken or shredded turkey, the black filling broken in a little broth, the sliced ​​buttered and garnished with the slices of hard-boiled egg.
For the but: It mixes all very well, it is wrapped in a canvas of mint and it is tied, it is cooked in water in a bain-marie on a grill for about 30 minutes, it is left to cool and it is sliced.

PRESENTATION

It is served in soup dishes accompanied by white rice and freshly made tortillas.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Provided by USDA
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Ratings (1)
Claudia Dorantes
04/07/2020 12:49:55
Nada que ver, no se de dónde sacaron esa receta

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