Ingredients
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1 blue rooster ball cheese
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Oil
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3⁄4 kilo ground pork
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For the filling:
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1 Onionchopped
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1 garlic cloveminced
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4 tbsp Butter
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1 sweet chilichopped
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1⁄2 teaspoon cinnamon powder
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Salt and pepper
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1⁄4 cup vinegar
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50 gr olives
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50 gr raisins
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3 tbsp capers
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400 gr concasse tomatoes
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3 boiled Eggschopped
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For the K'óol (white sauce):
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1 lt pork brothwhere the meat was cooked
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1 bunch dried epazote
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50 gr olives
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20 gr capers
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3 tbsp Flour
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Salt
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Oil
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For the tomato sauce:
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1⁄2 kg tomato
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1/2 Onion
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xcatik pepper
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Oil
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epazote leaves
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2 teaspoons broth
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Salt
Directions
Stuffed cheese is prepared with queso de bola (Dutch chesse), stuffed with ground beef and pork with almonds, raisins, sweet chili, and spices from the region. It is covered with a white sauce (known as K’ool) based on flour, butter, and chicken broth, and tomato sauce and garnished with green olives.
How to Make Stuffed Cheese:
- Heat the butter and fry the onion.
- Then add the garlic, sweet chili, meat, and all the other ingredients.
- Fill the cheese, and cover it with a cloth and steam it so that the cheese softens.
- Make a chicken broth with broth powder, add the epazote, olives, and capers.
- In a separate bowl, mix the flour with a little water, strain, and add to the broth little by little while stirring.
- As salt and a little oil and keep over a low heat.
- Blend the tomato, a little water, the onion, and chili.
- Fry this mixture and add the epazote. Season with broth and salt.
- Simmer uncovered, stirring until it thickens, approx. 30 minutes
- Serve with the two sauces and the cheese. You can also serve everything separately, with the cheese on one side, the meat on top, and the sauces.
