Photograph of the finished Queso relleno

Mexico · Phô mai Edam nhồi thịt Queso relleno

Queso relleno

2 hr 20 min Hands-on time + 30 min waiting
HardDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Edam block cheese Edam block cheese 1.3 lb
  • Photograph of Pork Pork 12.7 oz
  • Photograph of Raisins Raisins 2.1 oz
  • Photograph of Green olives Green olives 2.8 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Tomato Tomato 4
  • Photograph of Masa harina Masa harina 2.1 oz
  • Photograph of Shallots Shallots 1.2
  • Photograph of Achiote spice Achiote spice 0.7 oz

Method

  1. 1 Hollow out the top of the Edam cheese block, remove the inside leaving a 1 cm thick rind, then soak the rind in cold water for 30 minutes to soften it.
  2. 2 Sauté minced pork with red onion, tomatoes, raisins, olives, and chopped hard-boiled eggs for 15 minutes to make the picadillo filling.
  3. 3 Stuff the cheese rind tightly with the filling, close the lid, wrap it securely in a thin cloth, and tie it with string.
  4. 4 Steam for 40 minutes until the cheese melts and softens while still maintaining its shape thanks to the cloth wrapping.
  5. 5 Cook the white k'ol sauce from the meat broth, achiote, and masa powder mixed with water, stirring for 8 minutes, then pour it over the cheese block.

With an appliance

  • Oven 1 hr 50 min

    Replace step 4: place the wrapped cheese block in a tray of hot water, cover tightly and bake at 160°C on the middle rack for 25 minutes, rotating the tray at the 13th minute; step 5 remains unchanged.

Start cooking