Chorizo Enchilado Melt
WHAT YOU NEED
- 2 (9-ounce) packages Cacique® Beef Chorizo
- 1 egg
- 2 1/2 cups roughly chopped onion
- 1 tablespoon minced garlic
- 1/2 cup diced jalapeño peppers
- 1 tablespoon ground cinnamon
- 2 teaspoons ground cumin
- 2 cups Dutch yellow potatoes, washed, dried and roughly chopped into bite-sized pieces
- 1 (28-ounce) can tomato purée
- 1 cup corn kernels (frozen and thawed is okay)
- 2 tablespoons roughly chopped fresh cilantro, washed and dried – plus a handful of sprigs for garnish
- 2 (approximately 12-inch) rustic baguettes
- 3 medium-sized tomatoes, washed, dried and cut into about 16 slices
- 1 (12-ounce) package Cacique® Enchilado Cheese, grated
- 1 large ripe avocado for garnish, sliced thinly
- sea salt and freshly ground black pepper
HOW TO MAKE IT
- Combine the chorizo with the egg, and set aside.
- Lightly coat the bottom of a very large sauté pan with olive oil and place it over medium heat. Add the chorizo and sauté, mixing every couple of minutes, until it’s cooked through, about 10 minutes. Remove it from the pan and add it to a bowl. Set aside. (Do not wash the pan!)
- Add the onions and garlic to the same pan and over high heat, stirring every couple of minutes, cook until the onions are soft and beginning to caramelize, about 10 minutes. Add the jalapeño peppers, cinnamon and cumin and stir to blend. Add the potatoes, cover the pan with a fitted lid or foil, and let them steam until they're tender, about 15 minutes.
- Return the cooked chorizo to the pan and mix everything together.
- Pour in the tomato purée and bring to a boil, then immediately turn the heat to low and simmer to let it thicken, about 15 minutes. Stir in the corn and cilantro, and season to taste with salt and pepper. Keep the heat on low.
- Turn on the broiler. Slice each baguette in half horizontally, then vertically to create 8 evenly-sized slices, and then place them on a baking sheet and drizzle them with olive oil. Place under the preheated broiler just until the edges are golden.
- Add about 2 slices of tomato to each toasted slice of bread. Then evenly distribute the chorizo mixture amongst them, followed by the grated Cacique® Enchilado. (The cheese should melt right away since the chorizo mixture is hot.)
- Top each one with a few slices of the avocado, garnish with a few sprigs of cilantro and serve.