Queso Relleno (Stuffed Cheese)

This recipe is from the Yucatan region of Mexico. It is courtesy of Chef Beatriz Peralta.

Ingredients:

1 onion, chopped
1 clove garlic, chopped
1 bell pepper, chopped
4 teaspoons lard or butter
1½ lbs. ground pork
½ teaspoon ground cinnamon
salt and pepper to taste
¼ cup vinegar
1¾ oz. olives
1¾ oz. raisins
3 teaspoons capers
¾ lb. tomatoes, chopped
3 hard-boiled eggs, chopped
1 wheel of Edam cheese

For the white sauce:

4 cups chicken broth
1 bunch epazote
1¾ oz. olives
1 oz. capers
3 tablespoons flour
salt
oil

For the tomato sauce:

1 lb. tomatoes, chopped
½ onion
1 xcatic chile (substitute a yellow wax pepper or guero pepper)
oil
1 bunch epazote
2 teaspoons chicken broth
salt

Directions:

In a skillet over medium heat, sauté the onion, garlic and bell pepper in the lard. Add the ground pork and then the remaining ingredients except the cheese, and simmer until pork is completely cooked. Meanwhile, hollow out the wheel of cheese, and then fill with the pork mixture. Cover the cheese with cheesecloth, and steam it until the cheese softens. Cut the stuffed cheese into wedges, and serve with white sauce or tomato sauce.

For the white sauce:

Over low heat, simmer the epazote, olives and capers in the chicken broth. Separately, mix the flour with a bit of water, strain out any lumps, and slowly add it to the broth, stirring constantly for a smooth consistency. Add salt and a touch of oil, and gently simmer on low heat for a few minutes.

For the tomato sauce:

In a blender or food processor, blend the tomatoes with a little water, the onion and chile. Then, sauté the mixture in some oil, and add the epazote. Add the chicken broth, and season with salt to taste. Simmer the sauce, uncovered, stirring occasionally until thickened, about 30 minutes.

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