Queso Relleno cocina yucateca

1 Edam cheese with middle scooped out
¾ k. ground pork

For the stuffing:
1 chopped onion
1 crushed garlic clove
4 tbs. lard
1 chopped sweet chile
½ tsp. ground cinnamon
Salt and pepper
¼ cup vinegar
50 grs olives
50 grs raisins
3 tbs. capers
400 grs tomatoes
3 chopped hard boiled eggs

Fry the onion in the lard, add the garlic, sweet chile, the meat, and then everything else.
Fill the cheese with this mixture and cover with a cloth, then steam it to soften the cheese.

K’óol (white sauce)
1 lt. chicken broth
1 bunch epazote
50 g olives
20 g capers
3 tbs. flour

Add the epazote, olives, and capers to the broth. On the side, dilute the flour in a little water, and add to the broth little by little, stirring constantly. Add the salt and a little oil. Keep on low heat.

Tomato sauce:
½ kg tomatoes
½ onion
1 chile xcatik
2 tsp. consomme

Blend the tomatoes with a little water, the onion and the chile. Fry this mixture with the epazote. Season with the consomme and the salt. Simmer uncovered at low heat, stirring until thick, approx. 30 min.

Serve the stuffed cheese with the 2 sauces on top.

Foto credit: Restaurante Habaneros