Our Cinco de Mayo weekend: It’s time for a double-stacked corn tortilla sandwich – or two, or three!

Happy Cinco de Mayo, everyone! How many tacos do you usually eat in one sitting: two, three, more? I can only eat two, which is a shame because I just love corn tortillas. 🙂 The rustic flavor and unadulterated simplicity of corn tortillas reminds me of the polenta I used to eat in my home country in industrial quantities. Both corn tortillas and polenta have recently become very fashionable, yet to me it is their purity of flavor that makes them the most appealing. Unencumbered by non-essential additions, corn tortillas exude honesty, an appreciation of the simple things in life, and a vast journey through history – and for these reasons I come back to them again, and again, and again.

I often use corn tortillas to make double-stacked sandwiches, which my husband loves to eat at the end of a long work day. The heat of the chorizo cuts through the layers of creamy chihuahua cheese to bring fire to the dish, while the tomatoes, sweet pepper and chopped cilantro add freshness and crispiness. Finger-licking at its finest, this sandwich is messy to eat, succulent and oh-so satisfying 🙂The preparation could not be easier: just start off by sautéing some chopped green onion in a pan for about 1 minute or until translucent.

You then add the chorizo meat…

…and cook over a medium heat for about 5 minutes or until dark-brown.

For best flavor, toast the tortillas lightly. I use a bread toaster for my tortillas and they usually turn out just fine.

Place 1 slice of chihuahua cheese on top of tortilla #1, then add half of the sliced tomatoes and mini pepper.

Add half of the cooked chorizo…

… then add half of the crumbled queso fresco. Finish off with half of the chopped cilantro.

Put tortilla #2 on top. You are halfway there!

Repeat the steps described above, by adding the following (in this order): slice of chihuahua cheese, the remaining slices of tomatoes and mini pepper…

… the chorizo, crumbled queso fresco, and chopped cilantro.

Finish off with the last slice of chihuahua cheese and the last tortilla.

This looks just about right!

Press the sandwich gently, then cut it in half or quarters and serve garnished with extra cilantro. My husband loves to drench this sandwich in hot sauce for extra heat. Exercise caution though when using the hot sauce – after all, the last thing you want to do is to obliterate the other flavors in the sandwich.

Enjoy! 🙂

Print Recipe
Cinco de Mayo double-stacked corn tortilla sandwich
Instructions
  1. Sauté the onion in a pan for about 1 minute or until translucent.
  2. Add the chorizo meat and cook over a medium heat for about 5 minutes or until dark-brown. Remove from heat.
  3. Toast the tortillas lightly.
  4. Place 1 slice of chihuahua cheese on top of tortilla #1.
  5. Add half of the sliced tomatoes and mini pepper.
  6. Add half of the cooked chorizo.
  7. Also add half of the crumbled queso fresco.
  8. Finish off with half of the chopped cilantro.
  9. Put tortilla #2 on top.
  10. Repeat the steps described above, by adding the following (in this order): slice of chihuahua cheese, remaining slices of tomatoes and mini pepper, chorizo, crumbled queso fresco, chopped cilantro.
  11. Finish off with the last slice of chihuahua cheese and the last tortilla.
  12. Press the sandwich gently, then cut it in half or quarters.
  13. Serve the sandwich with hot sauce on the side (optional) and garnished with extra cilantro.
  14. Enjoy!

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