Yucatecan Cheese Ball Antojitos
Three traditional Yucatecan recipes featuring queso de bola (cheese ball): chaya empanadas, marquesitas, and a cheese ball cake. The Dutch-origin cheese has been a staple of Yucatecan cuisine since the 1950s.
Three traditional Yucatecan recipes featuring queso de bola (cheese ball): chaya empanadas, marquesitas, and a cheese ball cake. The Dutch-origin cheese has been a staple of Yucatecan cuisine since the 1950s.
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CHAYA EMPANADAS: Beat the masa with your hands as if you were going to make tortillas.
Add salt, flour, chili and chopped chaya leaves.
Make a ball with your hands and flatten it with a tortillera.
Fill it with grated cheese ball and fold it in half in the form of an empanada.
Fry in boiling oil and then let them drain on absorbent paper.
MARQUESITAS: Mix egg whites, sugar, butter, flour, vanilla, and milk together with a wooden spoon or spatula.
Once you have a light combination, spread a little oil on the pan.
Pour the mixture into the pan and wait until it is cooked.
Add the grated cheese ball while it's hot.
Gently roll it with your hands until it has the tubular shape.
CHEESE BALL CAKE: Beat the butter and the sugar with a mixer until blended.
Without stopping beating, add the eggs one by one.
Add the flour with the baking powder.
Blend the condensed milk with half of the cheese ball and add 1/2 cup of water.
When everything is well mixed, add the vanilla.
Pour the mixture into a greased and floured mold and bake at 190°C (375°F), checking every 20 to 25 minutes.
Decorate with grated cheese ball.
