Easy queso relleno: Chihuahua cheese layered with Yucatan-style pork picadillo, with kol white sauce and tomato-chile sauce
Rick Bayless · ♥ 471 likes · 19.7K views · 24 min video
Read about pork in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- onion
- Xcatique chilies
- fresh tomatoes
Blend onion, roughly chopped Xcatique chilies (seeds in) and chopped tomatoes (or canned fire-roasted) to a smooth puree, in batches if the blender is small.
- vegetable oil
Cook the puree in a pan filmed with vegetable oil over medium heat until thickened.
- coarsely ground pork
- water
- black pepper
- allspice
- garlic
- salt
- cloves
Put coarsely ground pork in a large skillet with just enough water to cover; add black pepper, allspice, garlic, salt and ground cloves and cook about 20 minutes over medium heat until the pork is cooked through and the broth is rich.
- 1½ cup cooked down tomato mixture
- ¼ cup Spanish capers
- raisins
- ½ cup green olives, manzanilla type
Add about a cup and a half of the cooked tomato mixture, about a quarter cup of capers, raisins and about half a cup of chopped manzanilla olives.
- 20 oz chihuahua cheese
Halve a 20-ounce round of Chihuahua cheese and cut each half into six thin slices.
In each baking dish layer a couple of cheese slices, a portion of picadillo and a couple more slices; assemble six.
- flour
- water
- vinegar
For the kol white sauce, put the pork broth in a small saucepan, mix a little flour with water to a rough paste and add it; whisk as it comes to a simmer and thickens; add a dash of vinegar and keep warm.