Quesadillas with chorizo rojo and chorizo verde
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
- 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.
- Marinate the pork in the mixture for about half an hour. Get started on the Chorizo Verde while you wait.
Chorizo Verde
- Roast Poblano peppers. Once blistered, remove them from the fire and cover them with a damp towel.
- 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.
- Marinate the pork in the mixture for about half an hour. Go back to the Chorizo Rojo.
Chorizo Rojo, part two
- Add onions and olive oil to a pan on medium heat. Allow the onions to sweat.
- Add the chorizo and continue cooking until is done, approximately seven to 10 minutes, until meat is cooked through.
- 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
- Add onions and olive oil to a pan on medium heat. Allow the onions to sweat.
- Add the chorizo and continue cooking until is done, approximately three to four minutes, until meat is cooked through.
- 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
- Take chorizo Rojo cooked mixture and fill tortillas.
- Take chorizo Verde cooked mixture and fill tortillas.
- You can add cheese to tortilla if desired!
- Serve and enjoy!
