Scrape the inside of the Edam cheese ball to make room for the filling.

To make the cheese filling:

Heat the lard, fry the onion, then add the garlic, bell pepper, meat, and all other ingredients.

Fill the cheese with the mixture, cover it with a cloth or fabric, and steam it until the cheese becomes soft.

To prepare the white sauce:

Prepare a chicken broth with bouillon powder, add cilantro, olives, and capers.

Separately, dissolve the flour in a little water, strain it, and add it to the broth gradually while stirring constantly.

Add salt and a little oil. Keep on low heat.

To make the tomato sauce:

Blend the tomatoes with a little water, the onion, and the pepper. Fry this mixture and add the cilantro.

Season with bouillon and salt.

Bring to a slow boil uncovered, stirring until it thickens, about half an hour.

Plating and serving: