Recipe for Queso Relleno

Queso Relleno is considered the crown jewel of high-end Yucatecan cuisine, a celebratory dish that fuses European tradition with the unmistakable flavor of the peninsula. Unlike everyday meals, this delicacy is an icon of festivities and special occasions, a true symbol of elegance at the table.

Its preparation is a work of art: a ball of Dutch Edam cheese is carefully hollowed out and filled with a savory ground meat stew, known as "picadillo," which includes raisins, olives, capers, and spices. The entire dish is cooked slowly in a chicken broth and served bathed in two sauces: a k'ool (a white sauce thickened with flour) and a rich tomato sauce. Queso Relleno is more than just a dish; it's a culinary experience that showcases the sophistication and cultural blending of Yucatecan gastronomy.

Queso Relleno Recipe

Ingredients:

• 1 ball of "Gallo Azul" Edam cheese
• Oil
• ¾ kg (about 1.6 lbs) ground pork

Scrape out the inside of the cheese to prepare it for filling

For the Filling:

• 1 onion, chopped
• 1 garlic clove, minced
• 4 tbsp lard
• 1 sweet pepper, chopped
• ½ tsp ground cinnamon
• Salt and pepper
• ¼ cup vinegar
• 50 g (about ⅓ cup) olives
• 50 g (about ⅓ cup) raisins
• 3 tbsp capers
• 400 g (about 1.5 cups) tomatoes, concassé (peeled and chopped)
• 3 hard-boiled eggs, chopped

Instructions:

Heat the lard and fry the onion, then add the garlic, sweet pepper, meat, and all the other ingredients.

Stuff the cheese ball with the filling. Wrap it in a cloth and steam it until the cheese softens.

Instructions for the K’óol (White Sauce)

Ingredients:

• 1 liter of the broth where the meat was cooked
• 1 bunch of epazote
• 50 g (about ⅓ cup) olives
• 20 g (about 2 tbsp) capers
• 3 tbsp flour
• Salt
• Oil

Make a chicken broth with bouillon powder. Add the epazote, olives, and capers.

Separately, dissolve the flour in a little water, strain it, and slowly add it to the broth while constantly stirring.

Add salt and a little oil. Keep on low heat.

Instructions for the Tomato Sauce

Ingredients:

• ½ kg (about 1 lb) tomatoes
• ½ onion
• 1 xcatik chili
• Oil
• Epazote
• 2 tsp bouillon powder
• Salt

Blend the tomatoes with a little water, onion, and chili.

Fry this mixture and add the epazote.

Season with bouillon powder and salt.

Bring to a low simmer without a lid, stirring until it thickens, approximately 30 minutes.

Serve the cheese with both sauces. You can serve the sauces over the cheese, or serve the cheese, filling, and sauces on the side.

The included photos show the process of preparing Queso Relleno during a visit to the restaurant and gastronomic workshop "Ya'che" by Chef Wilson Alonzo in Halachó, Yucatán.