Heat a saucepan over medium heat, and then pour in the vinegar and cook until very reduced.
Meanwhile, slice the chorizo to the thickness of bacon, and cut the queso fresco into 1/4-inch slices to fit over the chorizo. Dust one side of queso fresco with cinnamon. Heat a pan over medium-high heat and cook the chorizo to render some of the fat. Add the queso fresco, and continue cooking until the chorizo and cheese are browned.
Plate a chorizo slice and top with the cheese and a cilantro leaf, followed by a tomato slice and a drizzle of balsamic reduction. Plate the remaining stacks of chorizo and cheese. Squeeze fresh lime juice over each stack, and then arrange lime slices around the plate.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Cava Winery