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
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 and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.