Campechano Volcano with Manchego Cheese

Zwan
This Mexican snack is common at carne asada barbecues and is characterized by being golden all over, as the tortilla, filling, and cheese are perfect for achieving this. Try these volcanoes with Manchego cheese, which also has 100% Zwan® milk flavor.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 2 tablespoons vegetable oil
  • 1/2 cups white onion, finely chopped
  • 1 cup longaniza, chopped
  • 1 cup cecina, in squares
  • 1 cup pork rinds, finely chopped
  • pepper, pepper
  • 500 grams corn tortillas, taco holder
  • 2 cups Zwan® shredded Manchego cheese
  • 1/2 cups onion, finely chopped
  • 1/2 cups cilantro, finely chopped
  • lime, to taste, for serving
  • red salsa, to taste, for serving
  • salt, optional
Preparation
15 mins
20 mins
Low
  • In a skillet with enough vegetable oil, cook the onion until golden. Add the longaniza, fry for a few minutes until both start to brown. Add the cecina and finely chopped chicharrón, season with pepper and mix until combined; cook for 8 minutes and remove from heat. Set aside.
  • On a comal over low heat, warm the tortillas for a few minutes until softened, then add the Zwan® Grated Manchego Cheese on top of the tortilla and keep on low heat to allow the tortilla to gradually brown and the cheese to form a crust; flip the tortilla and repeat so that the tortilla has cheese on both sides.
  • To assemble your volcano, place a tortilla with a Manchego cheese crust on top of another tortilla with a cheese crust to create a tower, add the meat mixture, sprinkle with cilantro and onion, and serve with lime and red sauce to taste; salt is optional. Done!

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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