Queso Relleno Yucateco (Mexican Stuffed Cheese)
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
1 hr 30 mins
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Total Time
2 hrs
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Servings
6 servings
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Course
Main Course
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Cuisine
Mexican
Queso Relleno Yucateco (Mexican Stuffed Cheese)
Description
Preparation of Queso Relleno Yucateco starts a day ahead by cutting the top off a large Edam cheese ball and scooping out some of the interior to create a hollow vessel. The wax coating is removed for better handling. The filling is made by frying onion, garlic, and bell pepper in butter until soft, then browning ground pork. Vinegar, tomato concassé, cinnamon, cloves, oregano, salt, and pepper are added, and the mixture is simmered to develop depth and meld flavors.
Once cooked, the filling is mixed with olives, raisins, capers, and chopped boiled eggs to enrich texture and flavor. The seasoned meat mixture is poured back into the hollowed cheese ball, which is sealed with its top and baked or heated to allow flavors to marry and the cheese to warm through.
The contrast between the creamy, mild cheese and the spicy-sweet filling creates a distinctive dish characteristic of Yucatecan cuisine. This preparation is both festive and hearty, suitable for sharing as a main course or centerpiece.
Ingredients
- 2 kg edam cheese
- 1 kg ground pork
- neutral cooking oil generic cooking oil
For the filling:
- 1 onion chopped
- 2 garlic minced, cloves
- 4 tbsp butter
- 1 bell pepper deseeded and chopped
- 1/2 teaspoon cinnamon powder
- salt
- black pepper
- 1/4 cup vinegar
- 50 gr olive
- 50 gr raisins
- 3 tbsp capers
- 400 gr tomato concasse
- 3 egg boiled
- 1/2 tsp oregano
- 1/4 tsp cloves ground
- 2 ½ cups water
Instructions
Preparing the cheese:
- About a day in advance, cut off the top of the cheese ball and keep it as a lid. Scoop out some of the cheese, leaving the walls even.
- Remove the wax from the outside of the Edam ball with a knife and store for the next day.
For the filling:
- In a frying pan melt the butter and fry the onion and garlic until translucent.
- Add in the bell pepper and meat, and cook until the pepper softens and meat begins to brown, making sure to break any meat lumps with the back of a spoon so it cooks evenly.
- Add in the water, vinegar, tomato concasse and spices, combining everything evenly. Season to taste with salt and pepper.
- After simmering for about 15 minutes, strain the liquid from the pan and reserve.
- Return the meat to the stove and add the raisins, capers, olives and mix well with the rest of the ingredients.
- Season the meat well with salt and pepper, then pour in the vinegar, tomato concasse and the water and bring to a simmer for about 20 minutes.
- Slice open the hardboiled eggs carefully. Chop the egg whites and throw them in with the filling. Save the yolks.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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