Queso Relleno Yucateco

Carefully cut a lid from the top of the Edam cheese ball. Scoop out the interior Edam cheese, leaving a shell about 1-2 cm thick. Reserve the scooped cheese for other uses.

Heat 30g of lard in a large pot over medium heat. Add 150g of chopped white onion and 20g of minced garlic, sauté until fragrant and softened.

Add ground pork and ground beef to the pot. Break apart the meat and cook until it is browned. Drain any excess fat if necessary.