Kibis Yucatecos con Queso de Bola

Before you start

• Make the quick pickle.

  Place the thinly sliced red onion in a heatproof bowl and pour boiling water over them for 10 seconds to soften the bite, then drain immediately. Toss the warm onions with the orange juice, lime juice, vinegar, minced habanero, 1/2 teaspoon of oregano, and 1 teaspoon of salt. Massage the onions briefly with your hands so they absorb the liquid and turn a brilliant pink, then set aside to marinate.

• Hydrate the wheat.

  Place the fine bulgur in a bowl and cover with warm water by about an inch. Let it soak for 20 to 30 minutes until the grains are tender.

Ingredients

• fine bulgur wheat1 cup
• ground beef1 lb
• white onion1/2 large
• green bell pepper1/2 med
• garlic2 large cloves
• fresh spearmint leaves1/2 cup
• ground cumin1 tsp
• Mexican oregano1 1/2 tsp
• black pepper1/2 tsp
• kosher salt2 1/2 tsp
• Edam cheese1/4 lb
• neutral oil1 pt
• red onion1 large
• fresh orange juice1/4 cup
• fresh lime juice1/4 cup
• white vinegar1 tbsp
• habanero pepper1/2 med

Method

1. 01

   Wring the wheat bone-dry.

   This is the cardinal rule. Drain the hydrated wheat. Working in handfuls, place the wet wheat inside a clean, thin kitchen towel or a double layer of cheesecloth. Twist and squeeze over the sink with all your strength to wring out every possible drop of water. If you skip this, the trapped steam will cause your Kibis to explode in the frying pan.

2. 02

   Blend the aromatic paste.

   In a food processor, combine the chopped white onion, green bell pepper, garlic, and spearmint leaves. Pulse until it forms a finely minced, wet paste. This ensures the aromatics are evenly distributed without large chunks breaking the structure of the Kibi.

3. 03

   Knead the meat and wheat.

   Transfer the dry wheat to a large mixing bowl. Add the ground beef, the aromatic paste, cumin, 1 teaspoon of oregano, black pepper, and 1 1/2 teaspoons of salt. Mix everything together aggressively using your hands. Knead it like bread dough for 3 to 4 minutes until the mixture becomes sticky, cohesive, and holds together easily.

4. 04

   Stuff and shape the Kibis.

   Take a golf ball-sized handful of the meat mixture and roll it into a smooth sphere. Press your thumb deep into the center to create a hollow cavity and insert a stick of the Edam cheese. Pinch the opening completely shut, smoothing over any seams so the cheese cannot escape. Gently roll it between your palms, tapering the ends to form a traditional football shape about 3 inches long. Repeat with the remaining mixture.

5. 05

   Fry to a hard, crispy crust.

   Fill a heavy-bottomed skillet with about 1 inch of neutral oil. Heat over medium heat until the oil reaches 350°F, or until a pinch of the meat mixture sizzles steadily upon contact. Carefully lower the Kibis into the oil in batches. Fry for 3 to 4 minutes per side. Keep the heat at a steady medium; if it is too high, the outside will burn while the beef inside remains raw.

6. 06

   Drain and serve like a local.

   Transfer the fried Kibis to a paper towel-lined plate. Serve them hot by slicing them open down the middle to reveal the melted cheese, stuffing the inside with a generous pinch of the pickled red onions.

Notes

• Spearmint, never peppermint.

  Ensure you are buying spearmint for this recipe. Peppermint has a high menthol content and will make the dish taste like toothpaste.

• The sour orange substitution.

  Authentic Yucatecan pickled onions rely on native naranja agria (Seville sour orange). Mixing standard orange juice, lime juice, and a splash of white vinegar perfectly mimics its bitter-tart profile for the American kitchen.