Ingredients:
– 1 Edam cheese with middle scooped out Oil
- ¾ kg ground pork
For the stuffing:
- 1 chopped onion
- 1 crushed garlic clove,
– ½ tsp. ground cinnamon
- Salt and pepper
– ¼ cup vinegar
- 50 grs olives
- 50 grs raisins
- 3 tbs. capers
– 400 grs tomatoes
– 3 chopped hard boiled eggs
Directions:
Fry the onion in the lard, add the garlic, the meat, and then everything else. Fill the cheese with this mixture and cover with a cloth, then steam it to soften the cheese.
K’óol (white sauce)
– 1 lt. chicken broth
- 1 bunch epazote
- 50 g olives
- 20 g capers
- 3 tbs. flour
– Salt
- Oil
Add the epazote, olives, and capers to the broth. On the side, dilute the flour in a little water, and add to the broth little by little, stirring constantly. Add the salt and a little oil. Keep on low heat.
Tomato sauce:
–
½ kg tomatoes
- ½ onion,
- Oil,
– Epazote
2 tsp.
– Consomme
- Salt
Blend the tomatoes with a little water and the onion . Fry this mixture with the epazote. Season with the consomme and the salt. Simmer uncovered at low heat, stirring until thick, approx. 30 min.
Serve the stuffed cheese with the 2 sauces and add KANKUN® SAUCE on top.