Queso Relleno

Step by stepInstructions

1. Soak the whole Edam in warm water for 1 to 2 hours to soften the rind.
2. Cut a cap off the top of the cheese and hollow out the inside with a spoon, leaving a ½-inch (1 cm) shell; reserve the scooped cheese for another use.
3. Brown the pork with the onion and garlic, add the tomatoes and cook down, then stir in the raisins, olives, capers, almonds, cinnamon, cloves and pepper; season with salt and cool.
4. Pack the shell with alternating layers of picadillo and sliced hard-boiled egg, replace the cap, and tie the whole ball securely in cheesecloth.
5. Poach the wrapped cheese in barely simmering water for 1½ to 2 hours, keeping it submerged with a plate; the cheese will soften but hold its shape.
6. Meanwhile, simmer the sauce ingredients together for 15 minutes and blend until smooth.
7. Unwrap the cheese, cut it into wedges, and serve with the hot tomato sauce and warm tortillas.