Name: Stuffed Cheese with Picadillo
Prep time: 90 min
Yield: 6
Cuisine: Mexicana
Ingredients: 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

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.

At the moment, this recipe does not have nutritional information.

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Stuffed Cheese with Picadillo

Ingredients

Preparation

Nutritional information

Presentation

Tips

Stuffed Cheese with Picadillo

Ingredients

Preparation

Nutritional information

Presentation

Tips

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