Relleno Negro

Method

1. Put 1 egg in a small pan, cover with cold water, bring to the boil and simmer 10 minutes. Cool under cold running water, peel and cut in half lengthwise. Set aside.
2. Crumble 25 g of recado negro into a bowl and mash it with 100 ml of the stock, using the back of a spoon, until you have a smooth, ink-black liquid with no lumps of paste left.
3. Set a dry comal or heavy frying pan over a high heat and char 1 tomato, 30 g of onion in one piece, 1 unpeeled garlic clove and 30 g of green pepper, turning them, for about 8 minutes, until blistered and blackened in patches. Peel the garlic, then blend everything with the dissolved recado to a loose black sauce.
4. For the but, work 80 g of minced pork with 20 g of finely chopped onion, a teaspoon of the black sauce and a good pinch of salt until sticky. Divide into 2 portions and mould each one around a half of the boiled egg, sealing the meat well so no egg shows.