Queso relleno

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.