Instructions

1. With a vegetable peeler remove all red skin from the cheese.
2. Cut a thin slice from the top.
3. Using a grapefruit knife and spoon hollow out the cheese, leaving a shell 1/2 inch thick.
4. Reserve the scooped-out cheese for another use.
5. Soak the cheese shell in lukewarm water for 1 hour.
6. Meanwhile, in skillet cook ground pork with the 1/4 cup onion and garlic till meat is brown and onion is tender.
7. Stir in half the undrained tomatoes, the olives, salt, oregano, pepper, allspice, and cinnamon.
8. Simmer, covered, for 2 minutes.
9. Drain the cheese and dry with paper toweling.
10. Brush the outside of the cheese shell with some cooking oil.
11. Place cheese in a close-fitting casserole dish.
12. Spoon the hot Cooking oil meat mixture into cheese.
13. Bake, uncovered, in 350° oven about 10 minutes or till sides of cheese just begin to melt.
14. Meanwhile, in small saucepan cook the green pepper and 2 tablespoons onion in 1 tablespoon cooking oil till onion tender but not brown.
15. Stir in flour and bouillon granules.
16. Add water and remaining undrairied tomatoes; cook and stir till thickened and bubbly.
17. Stir in capers.
18. Remove cheese from oven.
19. Pour some of the hot sauce over cheese.
20. Top with cilantro, if desired; serve at once.
21. Scoop portions onto heated tortillas; top with some of the remaining sauce.