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A complex Yucatán dish featuring charred chile paste, turkey, and hard-boiled eggs in a dark sauce. This protein-rich family celebration dish delivers intensely smoky, unique flavors.
Char the dried chiles (pasilla/ancho and mulato) directly on a hot skillet over medium-high heat for 1-2 minutes per side until darkened but not burned. Remove and soak in hot water for 20 minutes.
Blacken the corn tortillas directly over a flame or hot dry skillet until deeply charred, almost completely black. Set aside to cool.
In a blender, combine soaked chiles (drained), charred tortillas, white onion, garlic, oregano, allspice, cumin, cloves, black pepper, achiote paste, and 1 cup turkey stock. Blend until smooth.
In a large Dutch oven, heat the lard or oil over medium-high. Brown turkey thighs on all sides for 5–7 minutes; remove. Add ground pork and cook until lightly browned, breaking up the meat.
Add in the chile paste and cook, stirring constantly, for 2–3 minutes until fragrant. Pour in 6 cups water, scraping up browned bits. Return turkey to pot, bring to a simmer, reduce heat to low, cover, and cook for 1.5–2 hours or until turkey is very tender.
Meanwhile, hard-boil the eggs (place in a saucepan of cold water, bring to a boil, cover, turn off heat, rest 10 minutes), then peel.
Remove turkey, shred the meat, and return to pot along with hard-boiled eggs. Simmer uncovered 10–15 minutes until sauce is thickened and nearly black. Season to taste with salt. Serve hot.
