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The Hirshon Yucatecan Stuffed Cheese – Queso Relleno
THE FOOD DICTATOR34Ingredients
┅Seconds
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Ingredients
US|METRIC
4 SERVINGS
- 4 lb. Edam cheese
- 6 eggs
- 2 lb. pork (lean, ground)
- salt
- 4 Tbsp. lard (preferred, or vegetable oil)
- 1 onion (medium, finely chopped)
- 1 red bell pepper (seeded and chopped, or 2 canned pimientos)
- 2 cloves garlic (chopped)
- 2 cloves roasted garlic
- 2 tomatoes (peeled, seeded, and chopped)
- 1 tsp. Mexican oregano
- 1/2 tsp. ground cloves
- 1/2 tsp. ground allspice (freshly)
- freshly ground pepper
- 1/4 cup pitted green olives (small)
- 1/4 cup raisins (seedless)
- 1/4 cup capers
- 1/4 cup dry sherry
- 3 Tbsp. butter
- 3 Tbsp. all-purpose flour
- pork stock (the reserved)
- 1/8 tsp. saffron (powdered, or thread saffron ground in a mortar with a pestle)
- 1 red bell pepper (seeded and chopped, or 2 canned pimientos, chopped)
- salt
- freshly ground pepper
- 1/4 cup pitted green olives (small, halved)
- 56 oz. tomatoes (in juice, preferably fire-roasted tomatoes undrained OR 3 pounds, about 6 medium-large round or 20 plum ripe tomatoes, cored and cut into large pieces)
- 1 white onion (medium , roughly chopped)
- 2 cloves roasted garlic
- 1 clove garlic
- 3 banana peppers ( hot, xkatic chiles in the Yucatan, stemmed, seeded, and roughly chopped)
- 3 Tbsp. pork lard ( , preferred or vegetable oil)
- 1 sprig epazote ( if you have it)
- salt
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