{"id":6175,"date":"2024-08-22T15:50:24","date_gmt":"2024-08-22T21:50:24","guid":{"rendered":"https:\/\/mufyp.com.mx\/?p=6175"},"modified":"2024-08-22T16:28:20","modified_gmt":"2024-08-22T22:28:20","slug":"queso-relleno-yucateco","status":"publish","type":"post","link":"https:\/\/mufyp.com.mx\/en\/queso-relleno-yucateco\/","title":{"rendered":"Yucatecan Stuffed Cheese"},"content":{"rendered":"

Queso Relleno Yucateco is one of the most emblematic dishes of the gastronomy of the Yucatan Peninsula in Mexico. This recipe combines queso de bola, also known as Edam cheese, with an exquisite filling of ground beef seasoned with spices, accompanied by a rich tomato sauce and white sauce. Although its preparation may seem complex, the result is a sophisticated dish, full of contrasts of flavors and textures that reflect the cultural and culinary richness of the region. Queso Relleno Yucateco is an authentic jewel of Yucatecan cuisine, which has conquered the palate of those who try it for its unique character.<\/p>\n\n\n\n

History of Yucatecan Stuffed Cheese<\/h2>\n\n\n\n
\"Platillo
Yucatecan Stuffed Cheese Dish - Chef's Region<\/figcaption><\/figure>\n\n\n\n

Queso Relleno Yucateco has its roots in colonial times, when European influences and ingredients brought from Spain and elsewhere were fused with local products from the Yucat\u00e1n peninsula. Edam cheese, originally from the Netherlands, was introduced to Mexico through trade and was soon integrated into Yucatecan cuisine, giving rise to this iconic dish.<\/p>\n\n\n\n

Yucatecan cuisine is famous for its fusion of European and Maya ingredients, and Queso Relleno is a perfect example of this cultural mix. The meat filling, typical of Spanish gastronomy, is combined with the use of imported Edam cheese, a luxury at the time, and the indigenous influence is perceived in the use of achiote and other local seasonings. Over the years, Queso Relleno Yucateco has become a symbol of celebrations and special occasions in Yucat\u00e1n, representing the history and mestizaje that define the region.<\/p>\n\n\n\n

Yucatecan Stuffed Cheese Ingredients<\/h2>\n\n\n\n

1 ball cheese or Edam, without the red wax<\/p>\n\n\n\n

1 kilo ground pork<\/p>\n\n\n\n

\u00bd cup vinegar<\/p>\n\n\n\n

1 cube of chicken bouillon<\/p>\n\n\n\n

1 \u00bd teaspoon oregano<\/p>\n\n\n\n

1 teaspoon ground cinnamon<\/p>\n\n\n\n

2 bay leaves<\/p>\n\n\n\n

4 nails<\/p>\n\n\n\n

1 teaspoon cumin<\/p>\n\n\n\n

4 chili peppers<\/p>\n\n\n\n

1 tablespoon salt<\/p>\n\n\n\n

4 tablespoons lard<\/p>\n\n\n\n

4 hard-boiled eggs, finely chopped<\/p>\n\n\n\n

1 cup chicken broth<\/p>\n\n\n\n

2 tomatoes, finely chopped<\/p>\n\n\n\n

\u00bd white onion, finely chopped<\/p>\n\n\n\n

2 Yucatecan sweet chiles or bell peppers, finely chopped<\/p>\n\n\n\n

\u00bc cup capers<\/p>\n\n\n\n

3 tablespoons raisins<\/p>\n\n\n\n

\u00bc cup chopped olives<\/p>\n\n\n\n

For the tomato sauce:<\/p>\n\n\n\n

4 tomatoes<\/p>\n\n\n\n

\u00bd piece of white onion<\/p>\n\n\n\n

1 Yucatecan sweet chile or bell bell pepper<\/p>\n\n\n\n

2 cloves garlic<\/p>\n\n\n\n

\u00bd cup chicken broth<\/p>\n\n\n\n

2 tablespoons lard<\/p>\n\n\n\n

For the kool:<\/p>\n\n\n\n

500 milliliters of chicken broth<\/p>\n\n\n\n

4 tablespoons lard<\/p>\n\n\n\n

\u00bc cup flour<\/p>\n\n\n\n

2 tablespoons capers<\/p>\n\n\n\n

4 tablespoons olives, finely chopped<\/p>\n\n\n\n

How to prepare Yucatecan Stuffed Cheese<\/h2>\n\n\n\n
    \n
  1. Remove the wax from a Yucatecan or Edam ball cheese, and cut a thick slice off the top to make the lid. Hollow out the inside, taking care to leave a wall at least 1 centimeter thick, and let air dry overnight or up to 2 days.<\/li>\n\n\n\n
  2. In a large bowl, season 1 kilo of ground pork with \u00bd cup of vinegar, 1 cube of chicken bouillon, 1 \u00bd teaspoon of oregano, 1 teaspoon of ground cinnamon, 4 cloves, 1 teaspoon of cumin, 4 chili peppers and 1 tablespoon of salt. Reserve.<\/li>\n\n\n\n
  3. In a large skillet or saucepan, melt 4 tablespoons of lard and saut\u00e9 \u00bd white onion, finely chopped, until translucent. Add 2 tomatoes, finely chopped, and cook for 5 minutes.<\/li>\n\n\n\n
  4. When the tomato begins to release liquid, add the seasoned ground beef and 2 bay leaves. Cook over medium heat for 15 minutes and add 2 Yucatecan sweet chiles or bell peppers, finely chopped, \u00bc cup capers, 3 tablespoons raisins, \u00bc cup chopped olives and 1 cup chicken broth.<\/li>\n\n\n\n
  5. Cook for 10 more minutes, turn off the heat and add 4 boiled eggs, finely chopped. Mix so that everything is integrated. Set aside.<\/li>\n\n\n\n
  6. For the red sauce: blend 4 tomatoes with \u00bd piece of white onion, 1 Yucatecan sweet chile or bell bell pepper, 2 cloves of garlic and \u00bd cup of chicken broth.<\/li>\n\n\n\n
  7. In a saucepan, melt 2 tablespoons of lard and fry the sauce. Let cook for 5 minutes and set aside.<\/li>\n\n\n\n
  8. For the kool: heat 500 milliliters of chicken broth and, when it boils, add 4 tablespoons of lard and \u00bc cup of flour, stirring to break up any lumps. Add 2 tablespoons of capers and 4 tablespoons of olives, finely chopped, and cook for 10 minutes over low heat to thicken and cook the flour.<\/li>\n\n\n\n
  9. Fill the cheese ball with the meat, place the lid and wrap it with a sky blanket, tying it with a string or the same blanket. To protect it better, you can also cover it with a banana leaf greased with butter. Reserve the leftover filling for serving time.<\/li>\n\n\n\n
  10. In a large pot, pour enough water to cook the cheese, without covering it completely so that it does not enter the picadillo. Heat the water over very low heat and, when it starts to boil, put the cheese in it for 3 minutes, holding it.<\/li>\n\n\n\n
  11. When the cheese feels soft, remove it from the pan and let it rest for 3 minutes before serving. Another option is to microwave the cheese for a couple of minutes, just to soften it.<\/li>\n\n\n\n
  12. Slice the Yucatecan stuffed cheese as you would a pie. Serve the slices topped with the red sauce, kool and another bit of picadillo.<\/li>\n<\/ol>\n\n\n\n

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    Nutritional Benefits of Yucatecan Stuffed Cheese<\/h2>\n\n\n\n
    \"Receta
    Yucatecan Stuffed Cheese Recipe - Chef's Region<\/figcaption><\/figure>\n\n\n\n

    The Yucatecan Stuffed Cheese<\/strong> is a dish that offers several important nutrients:<\/p>\n\n\n\n