Relleno Negro Yucateco (Yucatan Black Chilli Chicken and Meatball Stew)
Chicken, pork meatballs and boiled eggs in a dark, smoky, bittersweet sauce of toasted dried chillies and spices.
- Time1 hr 20
- LevelMedium
- Costabout £3.20 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Open a window or switch on the extractor. Toast the chillies in a dry pan over a medium-high heat for 1 to 2 minutes on each side, until they turn very dark and smell smoky. They will smoke, so stay with them. Cover with boiling water and soak for 20 minutes.
20 min - 2
Toast the peppercorns, allspice, cloves and cinnamon in the dry pan for 1 minute, then grind them. Drain the chillies. Blend with the ground spices, garlic, cumin, oregano, vinegar, masa harina and 300 ml of the water until smooth. Push through a sieve.
- 3
Mix the pork mince with the raw egg, half the salt and a pinch of pepper. Roll into 16 small balls.
- 4
Heat the oil in a wide pan. Brown the chicken for 3 minutes on each side. Pour in the black sauce and cook, stirring, for 3 minutes. It will spit a little.
- 5
Add the remaining 500 ml of water, the tomatoes and the remaining salt. Simmer for 15 minutes. Add the meatballs and simmer gently for 20 minutes more, until the sauce is thick, glossy and nearly black.
20 min - 6
Halve the boiled eggs, tuck them in for the last 5 minutes, and serve with rice and warm tortillas.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.