6 de febrero de 2016

RELLENO NEGRO RECIPE FOR YOU TODAY

RELLENO NEGRO
3-4 lb stewing chicken
2 lb ground meat
8 eggs (hard boiled)
2 raw eggs
1 square Black Recardo 6 oz
2-3 Apasote Leaves (crumbled)
2 tsp oregano Leaves (crushed)
1 tsp salt
1/2 tsp black pepper
1 medium onion (sliced)
2-3 plugs garlic (crushed)
Directions
Clean and season Chicken. (Set aside)
Cut up onions and crushed garlic.
Heat frying pan and add 1 tsp fat.
Season ground Steak with onions, garlic, oregano leaves and apasote leaves. Place meat mixture in frying pan.
Fry until well done. Turning frequently.
Remove from heat and add raw eggs. Mix well.
Stuff seasoned Chicken with ground meat. Putting in a whole egg after each portion of ground meat is inserted. Continue until all ground meat and eggs are used up. Sew up Chicken.
Boil Chicken in sufficient water to cover up Chicken.
Add black recardo to 1 cup water. Mix to soften. This gives the colour.
Turn Chicken frequently to cook properly.
Chicken can be removed from liquid and browned in the oven (serve with liquid from pot). Serve with some tortillas