4.9 from 291 votes
Queso Relleno Yucateco (Mexican Stuffed Cheese)
Queso Relleno Yucateco is a traditional Mexican dish featuring a hollowed-out Edam cheese ball filled with a savory ground pork mixture. The filling includes sautéed onion, garlic, bell pepper, tomato concassé, and spices like cinnamon, cloves, oregano, combined with olives, raisins, capers, and boiled eggs for a complex, sweet-and-salty flavor profile. The cheese acts as an edible container, baked with the flavorful stuffing inside.
Prep Time
30 mins
Cook Time
1 hr 30 mins
Total Time
2 hrs
Servings:
6
servings
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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.