Quesadillas with chorizo rojo and chorizo verde

By Luis Valenzuela
  • Facebook
  • Tweet
  • Pinterest
  • Email
  • Print

Forget Taco Tuesday and say hello to Chef Luis Valenzuela's ultimate quesadilla recipe! Made with delicious ground pork, a chorizo Verde wrapped into a crispy corn tortilla, these quesadillas will become a weekly staple.

SERVES
2
 TO
3

Ingredients

Chorizo Rojo

  • 1.5 pounds of ground pork
  • 1/4 cup of pasilla oil
  • 1 1/4 tablespoon Ancho chilli powder
  • 1/2 cup achiote paste
  • 3 tablespoons apple cider vinegar
  • 4 cloves garlic, minced
  • 1 1/4 tablespoons Mexican oregano
  • 1 tablespoon cumin
  • 2 teaspoon ground coriander
  • 3 tablespoons kosher salt
  • 1 onion, diced
  • Corn tortillas to serve
  • Optional topping: cheese

Chorizo Verde

  • 1.5 pounds of ground pork
  • 2 poblano peppers, roasted
  • 2 cups cilantro
  • 4 serrano peppers
  • 2 cups spinach
  • 3 tablespoon apple cider vinegar
  • 4 cloves garlic, minced
  • 1 1/4 tablespoons Mexican oregano
  • 1 tablespoon cumin
  • 2 teaspoons ground coriander
  • 3 tablespoons kosher salt
  • 1 onion, diced
  • Corn tortillas, for serving
  • Cheese for topping, optional

Directions

Chorizo Rojo 

  1. Mixed all the ingredients in a blender except for the pork and onions; you may need to add a bit of water to ensure everything is emulsified. 
  2. Marinate the pork in the mixture for about half an hour. Get started on the Chorizo Verde while you wait.

Chorizo Verde

  1. Roast Poblano peppers. Once blistered, remove them from the fire and cover them with a damp towel.  
  2. Mix cilantro, serrano peppers, spinach, apple cider vinegar, garlic, Mexican oregano, cumin, coriander and kosher salt in a blender (everything except for the pork and onions) TIP: You may need to add a bit of water to ensure everything is emulsified. 
  3. Marinate the pork in the mixture for about half an hour. Go back to the Chorizo Rojo.

Chorizo Rojo, part two

  1. Add onions and olive oil to a pan on medium heat. Allow the onions to sweat. 
  2. Add the chorizo and continue cooking until is done, approximately seven to 10 minutes, until meat is cooked through. 
  3. Take skillet and heat tortillas until brown spots form. Take off heat, place on foil and wrap with a kitchen towel until ready to use. Go back to the Chorizo Verde.

Chorizo Verde, part two

  1. Add onions and olive oil to a pan on medium heat. Allow the onions to sweat. 
  2. Add the chorizo and continue cooking until is done, approximately three to four minutes, until meat is cooked through. 
  3. Heat tortillas on a hot skillet until brown spots form. Take off heat, place on foil and wrap with kitchen towel until ready to use.

To Serve

  1. Take chorizo Rojo cooked mixture and fill tortillas. 
  2. Take chorizo Verde cooked mixture and fill tortillas. 
  3. You can add cheese to tortilla if desired! 
  4. Serve and enjoy!

Watch The Marilyn Denis Show Daily at 10am ET on CTV