Name: Campechano Volcano with Manchego Cheese
Prep time: 35 min
Cook time: 20 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.