YUCATáN STUFFED CHEESE

Yucatán Stuffed Cheese image

Number Of Ingredients 16

1 (2-pound) round of Edam or gouda cheese
1/2 pound lean ground pork
1 teaspoon dried oregano (Mexican variety preferred), crumbled
1/8 teaspoon ground cayenne pepper
1/2 teaspoon salt
1 jalapeño pepper, seeded, veins removed, and minced
2 hard-cooked large eggs, peeled and chopped
1 1/2 tablespoons drained capers
SAUCE:
1 1/2 cups chicken stock, canned or homemade
2 tablespoons masa, harina (flour for corn tortillas)
2 small Roma tomatoes, peeled, seeded, and finely chopped
2 tablespoons golden raisins
1/4 teaspoon ground cloves
1/4 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste

Steps:

1. Peel the outside wax off the cheese. Cut a 1/2-inch thick slice off the top for a lid. Hollow out the inside of the cheese to within 1/2 inch of the edge. Chop the inside cheese, reserve 1/2 cup for the sauce and store the rest. Set the cheese shell aside. 2. In a skillet, cook the pork, oregano, cayenne, and salt, stirring and breaking the pork into bits as it cooks until no longer pink, 3 to 4 minutes. Stir in the jalapeño, eggs, and capers. Spoon the mixture inside the cheese round. Replace the lid. Rub oil on the outside. 3. Wrap the stuffed cheese in cheese cloth and with the opening at the top, put in the top of a steamer with water in the bottom. Steam over medium heat 12-15 minutes, or until the cheese softens, but does not collapse (test gently with a fork). 4. Meanwhile, make the sauce. In a saucepan, stir together the chicken broth, masa harina, tomatoes, raisins, cloves, salt, and pepper. Bring to a boil, stirring, and cook until the sauce thickens slightly, 8 to 10 minutes. Add 1/2 cup of the reserved cheese and stir until melted, but do not boil. Remove from the heat. 5. To serve, remove the cloth from the cheese ball and place the cheese on a serving plate. Remove the lid. Pour the sauce over the cheese. Some will run onto the plate. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves