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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Ingredients6 portions
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.
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