Stuffed Cheese with Picadillo
Delicious Dutch ball cheese Gallo Azul stuffed! Typical of Yucatecan Mexican cuisine and served with tortillas.
Reviewed by Editorial Team of Kiwilimón
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3 comentarios
Ingredients
6
Servings
- 2 tablespoons flour, (white sauce)
- 2 tablespoons butter, (white sauce)
- 2 cups cow's milk, (white sauce)
- 100 grams pitted olives, finely chopped
- 100 grams almonds, peeled and finely chopped
- 4 tomatoes, (red tomato) (red sauce)
- 1/4 white onions, medium (red sauce)
- 1 Habanero chile, (red sauce)
- 750 grams ground meat, or minced beef and pork
- 2 carrots
- 2 eggs, cooked and chopped
- 1 beef shank center cut, (Gallo Azul is suggested)
- 1 clove garlic
- 1 tablespoon vegetable oil
- 100 grams raisins, seedless
- 1 caraway
- salt, to taste
Preparation
1h 30 mins
0 mins
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- Take the ball of cheese, it is suggested to be Gallo Azul; however, what matters is that it is a ball, made of cheese covered in red wax. Take the ball and cut a small square at the top. The idea is to remove all the filling and leave a cheese shell to refill it; remember that the cheese has a wax coating that must be removed.
- For the picadillo, heat oil in a large pan and add finely chopped garlic and onion, let them fry a bit, then add the meat and the previously peeled and chopped carrots. Stir a bit and cover. Cook on low heat to release juices for about 10 minutes. Then add 3/4 of the almonds, 3/4 of the olives, raisins, and egg. Mix everything, add salt and pepper, and let it cook for another 10 minutes on low heat.
- For the red sauce, place the roasted and peeled tomatoes, onion, previously roasted chili, 2 cups of water, and salt to taste in the blender. Blend everything until a homogeneous mixture is achieved. Then, in a small pot, add a bit of oil and pour in the mixture to season it; check the consistency to ensure it remains a liquid sauce.
- Take the hollow cheese ball and fill it with the picadillo; it should be well filled. Finally, cover it with the small piece of cheese that was cut at the beginning. Once closed, wrap it in a cheesecloth or any thin cloth; it is recommended to use white, as otherwise, the cheese may be stained. Place the ball in a steamer for 30 minutes; it can also be placed in a pot with water or a water bath; the important thing is to ensure that the cheese softens enough.
- For the white sauce, melt the butter in a pan and gradually add and mix the flour without stopping. Once it becomes a paste, slowly add the milk; it is important to keep whisking at all times to avoid lumps. It is recommended to use a whisk (the beater's foot) for mixing. Once the sauce has cooked and thickened, add the remaining olives and almonds, mix a bit, and remove from heat. Add salt and pepper to taste.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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