Cheesy beef and rice stuffed cabbage rolls in chile tomato salsa

Cut a square around the cabbage crown and remove it; peel off the leaves without tearing, running stuck leaves under hot water; rinse.

Submerge the leaves in boiling water for 10 minutes; remove and drain.

In the same water, boil four tomatoes, a small piece of onion, one New Mexico chile pod, one serrano, two puya and two morita chiles for five minutes.

Transfer to the blender cup with three quarters of a cup of the cooking broth, one garlic clove and salt; blend smooth and set aside.

Heat a little oil in a pan on medium-high; saute half an onion, one red bell pepper and two tomatoes for three minutes.

Add one and a half pounds lean ground beef; season with salt, black pepper, chili powder, ground cumin, oregano, a quarter teaspoon cayenne and two minced garlic cloves; break up and brown.

Add one and a half cups rinsed jasmine rice; mix and cook three minutes.

Add two cups chicken broth and one cup hot sauce; mix, add chopped cilantro and bring to a simmer.

Reduce to the lowest heat, cover and cook 20 minutes until the broth has evaporated and the rice is soft.

Trim the thick part of each stem; put queso Oaxaca at the end of the leaf, cover with filling, fold the stem over, fold in the sides and roll up.

Heat a little oil in a pan on medium; add the sauce, rinse the blender cup with a little water into it, add oregano and simmer; taste for salt.

Place the cabbage rolls in the sauce, cover and cook 10 minutes to melt the cheese.

Plate, cover with sauce and serve with avocado slices.