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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel the red wax covering off the cheese. Cut an inch thick slice from the top and hollow it out slightly. Scoop out the cheese, leaving a shell 1/2 to 3/4 inch thick. Reserve the scooped out cheese for another use. Put the shell and lid in a large bowl of cold water to cover, and soak for 1 hour. Hard boil the eggs and drop them into cold water. When they are cool enough to handle, shell them. Carefully remove the whites, leaving the yolks whole. The best way to do this is with the fingers. Finely chop the whites and set both whites and yolks aside. | 2. Put the pork into a saucepan with enough water to cover and salt to taste. Cover and simmer until the meat is tender, about 30 minutes. Heat the lard or vegetable oil in a skillet and sauté the onion, bell pepper, and garlic until the onion is soft. If using the pimientos, add with the tomatoes. Add the tomatoes and cook until the mixture is quite thick, about 5 minutes. Drain the pork and reserve the stock. Add the onion and tomato mixture to the pork with the oregano, cloves, salt and pepper to taste, the chopped egg whites, olives, raisins, capers, and sherry, mixing well. | 3. Remove the cheese shell and lid from the water, drain and pat dry. Divide the meat mixture into three parts. Put one-third of it into the cheese, patting it down firmly. Halve the egg yolks. Make a layer of 6 halved yolks on top of the meat. Spoon in another third of the meat mixture and pat down lightly. Make a layer of the remaining 6 halved egg yolks, and top with the rest of the meat mixture. Place the lid on the cheese and rub the cheese all over with lard or oil. Wrap it in a double layer of cheesecloth, then place on a rack in a steamer, and steam over boiling water for 40 minutes. | 4. Meanwhile prepare the sauce: Heat the butter in a saucepan. Add the flour and cook, stirring constantly with a wooden spoon, for a minute. Do not let the flour brown. Add the reserved pork stock, making up the quantity with water to 2 cups, if necessary. Add the saffron the bell pepper or pimientos, salt and pepper to taste, and the olives. Cook, stirring frequently, for 15 minutes. Pour over the cheese just before serving. | 5. Lift the cheese out of the steamer and remove the cheesecloth. Place the cheese on a warmed serving platter and pour the sauce over it. To serve, cut the cheese in wedges. Serves 6 to 8. | 6. The Book of Latin American Cooking E.L. Ortiz. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
edam cheese	4	lbs		6477.4227	25.945999999999998	453.4196	504.4043
egg	6			429.0	2.16	37.68	28.53
pork	2	lb	ground lean	3411.072	0.0	126.1915	318.155
salt				-	-	-	-
vegetable oil	4	tablespoons		468.92800000000005	0.0	0.0	54.4
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
red bell pepper	1		seeded chopped canned	-	-	-	-
garlic clove	2		chopped	-	-	-	-
tomato	2		peeled seeded chopped	124.1379	27.5262	6.4768	1.0795
oregano	1/2	teaspoon		1.325	0.3446	0.045	0.0214
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
pepper			ground	-	-	-	-
green olive	1/4	cup	pitted	-	-	-	-
raisin	1/4	cup	seedless	124.575	32.802	1.3984	0.1898
caper	1/4	cup		7.912000000000001	1.6822	0.8118	0.2958
sherry	1/4	cup		-	-	-	-
butter	3	tablespoons		256.5	11.7855	8.0145	21.6
purpose flour	3	tablespoons		-	-	-	-
pork stock			reserved	-	-	-	-
saffron	1/8	teaspoon	powdered ground	0.2712	0.0572	0.01	0.0051
red bell pepper	1		seeded chopped canned chopped	-	-	-	-
salt			ground	-	-	-	-
green olive	1/4	cup	pitted	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.