Yucatán Stuffed Cheese Recipes

PANUCHOS (YUCATAN STUFFED TORTILLAS)

Steps:

• In a large bowl combine first three ingredients and stir until smooth. The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small piece of dough between your palms. If the edges crack, add water to the dough, a tablespoon at a time, until a test piece does not crack.
• Divide the masa into 12 pieces and form each into a ball. Press or roll each into a 4-inch circle. Heat a dry cast-iron skillet or griddle over medium-high heat and cook the tortillas. When cool enough to handle, pick up each puffed tortilla and make a 1 1/2-inch slit about 1/4-inch from the edge to make a pocket, being careful not to cut all the way through the tortilla. Puree the Refried Black Beans and stuff 2 teaspoons of the bean puree in each pocket. Flatten to seal and spread the beans evenly. Reserve the stuffed tortillas on a tray covered with a barely damp cloth.
• Heat 3 tablespoons of the oil in a large skillet over high heat. Fry the stuffed tortillas in batches, adding more oil as necessary, until they are a little crisp around the edges but still pliable. Drain on paper towels. Then place on a tray and keep warm in a 200 degree oven.
• Heat the chicken in a small pan over low heat. Remove the tray of panuchos from the oven. Top each with a scant tablespoon of Roasted Tomato Salsa. Sprinkle on the chicken and Pickled Red Onions and top each with a small avocado slice. Serve warm or at room temperature.
• *Variation: In case your tortillas do not puff, here is an alternative plan; fry them as is in the oil, and then spread with a very fine layer of beans followed by the other ingredients. They will still taste delicious.

MEXICAN QUESO RELLENO STUFFED CHEESE

Steps:

• 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.
• 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.
• 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.
• 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.
• 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.
• The Book of Latin American Cooking E.L. Ortiz.

YUCATáN STUFFED CHEESE

Steps:

• 1. Peel the outside wax off the cheese. Cut a 1/2-inch thick slice off the top for a lid. Hollow out the inside of the cheese to within 1/2 inch of the edge. Chop the inside cheese, reserve 1/2 cup for the sauce and store the rest. Set the cheese shell aside. 2. In a skillet, cook the pork, oregano, cayenne, and salt, stirring and breaking the pork into bits as it cooks until no longer pink, 3 to 4 minutes. Stir in the jalapeño, eggs, and capers. Spoon the mixture inside the cheese round. Replace the lid. Rub oil on the outside. 3. Wrap the stuffed cheese in cheese cloth and with the opening at the top, put in the top of a steamer with water in the bottom. Steam over medium heat 12-15 minutes, or until the cheese softens, but does not collapse (test gently with a fork). 4. Meanwhile, make the sauce. In a saucepan, stir together the chicken broth, masa harina, tomatoes, raisins, cloves, salt, and pepper. Bring to a boil, stirring, and cook until the sauce thickens slightly, 8 to 10 minutes. Add 1/2 cup of the reserved cheese and stir until melted, but do not boil. Remove from the heat. 5. To serve, remove the cloth from the cheese ball and place the cheese on a serving plate. Remove the lid. Pour the sauce over the cheese. Some will run onto the plate. Serve at once. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.