Queso Relleno

Dive into the rich flavors of the Yucatán Peninsula with this traditional dish, Queso Relleno, a culinary masterpiece of hollowed Edam cheese filled with savory ground pork and flavorful accompaniments, all enveloped in a fusion of creamy flour and rustic tomato sauces. Perfect for festive gatherings, this time-honored recipe is sure to impress and delight your guests with its complex flavors and vibrant presentation.

Ingredients

🧀 1 large Edam cheese, Queso de bola, Gouda type
🐖 1.5 kg ground pork, choice of brand
🍅 3 ripe tomatoes, guaje type, chopped
🧅 1/2 onion, chopped
🧄 2 cloves garlic, chopped
🌶️ 1/2 green bell pepper, chopped, seeds and veins removed
🍎 2 tablespoons apple cider vinegar
🌶️ 1/4 teaspoon paprika
🧂 Salt, precisely 1 teaspoon
🧄 Pepper, 1/2 teaspoon
💧 1/2 cup water
🥚 8 to 10 hard-boiled eggs
💧 700 ml water, for Kol sauce
💧 300 ml reserved meat juice
🌾 1 1/2 to 2 cups wheat flour
💧 2 cups water, for flour mixture
🍎 1 tablespoon apple cider vinegar, for Kol sauce
🌶️ 1/4 teaspoon paprika, for Kol sauce
🧂 Salt, precisely 1 teaspoon, for Kol sauce
🍅 4 ripe tomatoes, chopped, for tomato sauce
🧅 1/2 large onion, sliced, for tomato sauce
🫒 75 grams green olives
🌿 3 tablespoons capers
🍇 1/2 cup raisins
🍂 1/4 cup sliced almonds
🍅 1 1/2 cups tomato puree
💧 1/2 cup water, for tomato sauce
🍈 2 tablespoons olive oil, extra virgin preferred
🧂 Salt, precisely 1 teaspoon, for tomato sauce

Instructions

1- Prepare the Edam Cheese:

• Unwrap the Edam cheese ball, cut off the top, and scoop out the interior, leaving a thick shell.
• Soak in water for several hours or overnight to soften.

2- Cook the Meat Filling:

• Blend the 1/2 green pepper, 2 garlic cloves, 1/2 onion, 3 tomatoes, and 1/2 cup water until chunky.
• Heat a large pot; add the blended mixture with the pork. Season with vinegar, paprika, salt, and pepper. Cook until browned and aromatic. Reserve the cooking liquid.

3- Prepare Kol Sauce:

• Mix 700 ml water with 300 ml of reserved meat juice. Bring to a simmer.
• Combine flour with 2 cups water until smooth. Strain into the simmering liquid and stir continuously over low heat until thickened and creamy.

4- Make Tomato Sauce:

• In a Tefal frying pan, heat olive oil and sauté the onion slices until soft. Add tomatoes and cook until soft.
• Mix in olives, capers, raisins, almonds, tomato puree, and water. Simmer until thick.

5- Assemble and Cook:

• Fill the hollow cheese with pork and chopped egg whites, top with crumbled yolks, and close with cheese top.
• Wrap in foil and steam on a rack for 40 to 45 minutes.

6- Serve:

• Slice the cheese into 12 portions. Serve on a bed of Kol sauce, with meat filling, and top with tomato sauce.

Prep Time: 15 minutes for meat filling, more for cheese soaking
Cook Time: 1 hour in total, including meat, sauces, and steaming
Total Time: Approximately 2 hours, including preparation
Servings: 12 portions

Equipment: Oster blender, CorningWare casserole, Tefal frying pan

Cooking Tips

• Ensure cheese is thoroughly soaked to ease peeling.
• Mix flour thoroughly for a smooth Kol.
• Steam cheese at a consistent temperature for even cooking.

#yucatecan #stuffedcheese #traditionalrecipe #festiverecipes #mexicanfood

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Queso Relleno