Chimole or Black Dinner
1 whole chicken,cut up into pieces
1 head garlic,minced
1 large onion,diced
12 allspice seeds
1 lb ripe tomatoes,diced
6 tablespoons black recado seasoning, divided
3 lbs ground pork or beef
Cut up the chicken and wash well. Brown the chicken in a little olive oil over medium-high heat.
In another pot, stir-fry for 1-2minutes the garlic, onion, and allspice seeds, then add the tomatoes.
Dissolve 3 tbsp black recado in a little water and add to the tomato mixture. Add the chicken andsimmer on low heat for one hour.
While the chicken is simmering, mix in a bowl 3 tbsp recado seasoning and 2 raweggs with a fork until blended then add the ground pork/ beef.Combine so that the meat holds together.Boil remaining eggs, cool them, peel them and cut them in half (crosswise, not lengthwise). Cover each 1/2 of the boiled egg with the meat mixture,forming meatballs. Add to the chicken mixture and cook slowly for about 15mins. Simmer and enjoy
Eat with corn tortillas