Stuffed Cheese, Yucatan-style - Rick Bayless

Ingredients

• 2 28-ounce cans tomatoes in juice (preferably fire-roasted tomatoes) undrained OR 3 pounds (about 6 medium-large round or 20 plum) ripe tomatoes, cored and cut into large pieces
• 1 medium white onion, roughly chopped
• 3 hot banana peppers (xkatic chiles in the Yucatan), stemmed, seeded, and roughly chopped
• 3 tablespoons rich tasting pork lard or vegetable oil
• 1 large sprig epazote, if you have it
• Salt
• 1 1/2 pounds ground pork (preferably coarse)
• 4 garlic cloves, peeled and finely chopped
• 1/2 teaspoon allspice (preferably freshly ground)
• 1 teaspoon black pepper, preferably freshly ground
• 1/4 teaspoon cloves (preferably freshly ground)
• 1/2 cup raisins
• 1/4 cup capers, roughly chopped if large
• 1/2 cup pitted green olives, (Manzanillas are typical in Mexico), roughly chopped
• 3 tablespoon all-purpose flour
• 1 tablespoon vinegar (apple cider vinegar is common in Mexico)
• 1 1/4 pound Chihuahua Cheese (I use Supremo brand Chihuahua cheese that come in 5-inch rounds—a perfect fit for my 6-inch baking dishes)