Cheese and Chorizo Volcanes

About this recipe

Volcanes are one of the most creative street foods from Mexico City: corn tortillas griddled on a comal with a mountain of melted cheese that 'erupts' over the tortilla's edge, filled with fried Mexican chorizo and served with spicy red salsa. The combination of crispy tortilla, melted cheese and spiced chorizo creates a texture and flavour experience that has become a modern classic of Mexico City street food.

1. 1

   Fry the Mexican chorizo in a non-stick frying pan over medium heat without oil, crumbling the meat with a spatula. Cook for 8-10 minutes until golden and crispy. Drain excess fat on kitchen paper. Keep warm.

   💡 Fresh Mexican chorizo needs to be cooked well until it loses its pink colour and begins to caramelise.

2. 2

   Heat a comal or flat griddle over medium heat. Place the corn tortillas directly on the dry comal. When hot (30-40 seconds), place a generous layer of shredded Oaxacan or Chihuahua cheese in the centre, forming a mound that goes beyond the edge of the tortilla.

   💡 Oaxacan cheese is ideal for its perfect melt and mild flavour. Outside Mexico, fresh mozzarella works very well.

3. 3

   Cover the comal with a lid or inverted bowl and wait 2-3 minutes until the cheese has melted completely and the tortilla is crispy underneath. Add the fried chorizo on top of the melted cheese before serving. The cheese should 'erupt' over the tortilla edges like a volcano.

   💡 The lid creates steam that melts the cheese faster and more evenly. Without a lid, the cheese at the edges does not melt properly.

4. 4

   Serve the volcanes immediately (they do not wait) with red taquera salsa, guacamole, finely chopped onion and coriander, and lime wedges. Eat directly from the comal if possible - the experience of seeing the melted, steaming cheese is part of the enjoyment.

   💡 Volcanes are a street snack that cannot wait: the cheese hardens within minutes. Serve and eat immediately.