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Sara

Sara Salame
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Recipe

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.
Learn more about Sara Salame

Ingredients

6 portions
  • 6 cups chicken, roasted shredded or roasted turkey shredded
  • 9 cups chicken soup, or turkey
  • 60 grams filling, 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
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (1)
Claudia Dorantes
04/07/2020 12:49:55
Nada que ver, no se de dónde sacaron esa receta

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