Jaqueline Avellan’s Family Heirloom Holiday Relleno
Relleno, or "stuffing” is a common dish in Latin America - where each country (and furthermore, each family) has their own version. A traditional Equadorian Relleno is generally made of a ground meat, a refrito, broth, nuts, dried fruit, and olives.
This recipe is from Jaqueline Avellan of Guayaquil, Ecuador, made every Chirstmas and New Years Eve by by their matriarch, Aunty Fanny. It’s still enjoyed every year and evokes strong memories of this wonderful woman.
Behind every recipe lies the soul of its maker, their culture, and a piece of their personal history.
In this interview, Vero dives in with her mother, Jaquline Avellan, about what makes this recipe so special. Scroll down for the full recipe.
Jaqueline Avellan and her husband, Fransisco Cabezas
What is the history of the recipe?
My family’s relleno (Ecuadorian meat-based stuffing) is 80 years old and was initially made by my great-grandmother. Though it was passed down through generations to my mom and her sister, it was aunt my Fanny who truly became the Guardian of the recipe
Since what year have you been making this recipe and for what time of year?
I was born with this recipe. It has been a must-have every holiday season since I can remember.
Any anecdote or memory that comes to mind when you think about this recipe?
The relleno brings back memories of large Holiday celebrations especially from when my children were young. Aunt Fanny, the beating heart of our family, would work her magic on the table where the family heirloom relleno ( Ecuadorian stuffing) recipe took center stage along with the traditional “Pavo” (Turkey)
Noche Buena dinners stretched long into the night. New Year's Eve brought a different atmosphere. We would gather to watch the crackling bonfires that are typical in Ecuador during New Year’s Eve where the straw man, a symbol of all the year's baggage, would go up in flames as we cheered, burning away the old and bringing in the fresh start.
More than just parties, those gatherings were a warm blanket of love, laughter, and stories passed down through generations. Those memories are still very alive in me.
Why do you think it is the best relleno recipe?
We start with the sofrito, the basics of any good relleno. We cook it low and slow, letting the onions caramelize before we add the other vegetables one by one to create layers of flavor. Nuts and dried fruits add their own texture and richness, but the true secret isn't in the ingredients, it's in the “sazón”
You can't write down sazón in a recipe. It's more than just spices and measurements. It's the warmth of home cooking, the kind that fills you up with love even before you take a bite. It's Aunt Fanny's smile brightening the room as the family gathered around the table. It's the way Mom's hands would sprinkle magic over everyday dishes to make them taste uniquely hers.
So yes, the ingredients matter, the technique matters, but ultimately, it's the sazón that elevates our relleno to the best I have ever tasted.
Jaqueline Avellan’s Family Heirloom Holiday Relleno
Ingredients:
3 large onions, finely chopped
2 bell peppers (1 red and 1 green), chopped
6 cloves garlic, minced
2 packets of ranchero seasoning
1.5 kg pork, cut into cubes
1 cup chopped nuts
1 cup chopped dried plums
1 cup raisins
1 cup pitted and chopped olives
1 cup of rosquitas (small biscuits)
1/2 cup butter
1 tablespoon annatto powder or paste
Salt and pepper to taste
Water, enough to cook the pork
Instructions:
Prepare the meat: In a large pot, place the pork cubes and cover with water. Add 3 minced garlic cloves and 1 packet of ranchero seasoning. Bring to a boil and reduce heat to simmer for 1 hour or until the meat is tender. Season with salt and pepper to taste.
While the meat is cooking, make the refrito: Heat a large skillet over medium heat. Add the annatto and butter. Once the butter melts and the annatto releases its color, add the chopped onions and cook until translucent. Stir in the bell peppers, remaining garlic, and the other packet of ranchero seasoning. Cook for about 5 minutes, stirring occasionally.
Add the cooked meat to the refrito: When the meat is tender, remove it from the liquid (reserve the broth) and chop it into small pieces. Stir the chopped meat into the refrito. Mix well so that all the flavors combine.
Add the broth: Gradually add the broth from cooking the meat to the refrito with the meat, stirring constantly to prevent it from drying out. The amount of broth will depend on how moist you prefer the stuffing.Keep a balance to prevent the stuffing from becoming too dry or too runny.
Finally, add the dry ingredients: Stir in the nuts, dried plums, raisins, olives, and rosquitas. Stir well and cook over low heat for about 10 minutes for the flavors to blend. Taste and adjust the seasoning with salt and pepper if necessary.
Keep the stuffing warm: Reduce heat to low and let it cook slowly, stirring occasionally, until it is completely heated through and the flavors have intensified.