24
8 SEP
THE BELIZE TIMES
2013
Recipe of the week
Black Relleno Ingredients • 1 (4) pound whole chicken • ½ tsp. freshly black pepper • 1 tbsp. vegetable oil • 1 cup diced onion • 1½ tsps. minced garlic • 2 tsps. crushed oregano leaves • 2-3 apasote leaves (crushed) • 2 pounds grind/ground steak • 2 eggs • 3 whole hard boiled eggs • 1 tsp. salt • 8 eggs, hard-boiled, peeled • 1 (4) ounce black recado square, dissolved in 1 cup water Directions • Season chicken with black pepper and set aside.
• Heat oil in frying pan and sauté onions, garlic, oregano and apasote until aromatic. • Add ground steak & sauté until well done. • Remove from heat and thoroughly mix in two raw eggs. Stuff seasoned chicken with ground steak, placing a whole boiled egg after each portion of ground meat. Continue until all ground meat and hard boiled eggs are stuffed into the chicken. • Tie chicken legs together. • Place in a large pot and add dissolved black recado seasoning along with enough water to cover chicken. • Boil for up to an hour or until chicken is cooked, turning chicken twice. • Serve with fresh, hot corn tortillas.