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.