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Karla Estrada

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Recipe of Picadillo stuffed cheese
Recipe

Picadillo stuffed cheese

1h 30 mins
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Delicious Dutch ball cheese stuffed blue rooster! Typical Mexican Yucatecan food and served with tortillas.
Learn more about Karla Estrada

Ingredients

6 portions
  • 2 tablespoons flour, (White sauce)
  • 2 tablespoons butter, (White sauce)
  • 2 cups milk, (White sauce)
  • 100 grams pitted olive, finely chopped
  • 100 grams almond, peeled and finely chopped
  • 4 tomatoes, (red tomato) (red sauce)
  • 1/4 white onions, medium (red sauce)
  • 1 habanero pepper, (Red sauce)
  • 750 grams ground beef, or minced beef and pork
  • 2 carrots
  • 2 eggs, cooked and chopped
  • 1 fillet center reed, (blue rooster is suggested)
  • 1 clove garlic
  • 1 tablespoon oil
  • 100 grams raisin, Seedless
  • 1 caraway
  • salt, to taste

Preparation

The cheese ball is taken, it is suggested that it be a blue rooster, however what matters is that it is a ball, of the cheese that is covered in red wax. The ball is taken and a small square is cut at the top. The idea is to be able to remove all the stuffing and leave a casing of cheese so that it can be filled, remember that the cheese has a wax covering that must be removed
For the forcemeat put in a large pan oil, garlic and onion finely chopped, let it fry a little and add the meat and carrots previously peeled and chopped. He moves a little and covers himself. Put on low heat to release juice for about 10 minutes. Then add 3/4 of the almonds, 3/4 of the olives, the raisins and the egg. Mix everything, add the salt and pepper, and leave another 10 minutes on low heat.
For the red sauce, place the previously roasted and peeled tomatoes in the blender, the onion, the previously roasted chile, 2 cups of water and salt to taste. Blend everything until a homogeneous mixture remains. Later in a small pot, add a little oil and add the mixture to be seasoned, you have to check the consistency so that it is like a liquid sauce.
Take the hollow cheese ball and fill it with the picadillo, it should be well filled, at the end it is covered with the cheese square that was cut at the beginning. Since it is closed, it is wrapped in the sky blanket or any other thin fabric, it is recommended that it be white since otherwise the cheese is painted. The ball is placed in a steamer for 30 minutes, can also be placed in a pot with water or bain-marie, the important thing is to make sure that the cheese is sufficiently softened.
For the white sauce, melt the butter in a pan and add it little by little and continue mixing the flour. Since there is a paste remaining, milk is added little by little, it is important to not stop beating at any time to avoid lumps forming. It is recommended to use a balloon whisk (leg of the mixer ) for mixing. Since the sauce has been cooked and thickened, add the rest of the olives and almonds, mix a little and remove from the heat. Salt and pepper are added to taste.

PRESENTATION

To serve, take a large plate, place a spoonful of white sauce, then a slice of cheese and at the end add the red sauce. The dish should be served hot and it is recommended to accompany it with corn tortillas. If I have some pi

TIPS

Additional recommendations * If you can not find chile habanero, you can add 2 or 3 serrano peppers, this depends on how much you want one to chill, the sauce can be made without chili. * More vegetables can be added to the hash

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
chiquitita Cetina
09/07/2018 20:39:15
Me encanta kiwilimon pero esta receta no es la correcta para un platillo tan típico del estado de Yucatán yo soy yucateca y está receta en la elaboración del kol (la "crema Blanca") no tiene nada que ver
Benizer Cámara
27/01/2016 09:23:44
A través de iOS Muy fácil y sencillo

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