Ingredients
2cupschorizo
3tbsppaprika
½tbspground cumin
1tbspancho chile powder
1tbspchili powder
1tspdried oregano
1tspdried coriander
1tspground cinnamon
1tspground cloves
1lbground pork
1tbspwhite vinegar
3clovesgarlicminced
2tbspolive oil
6corn tortillas
8ozMozzarella cheeseshredded
1tbsppickle, for serving
4pcstomatoesquartered
8pcshabanada peppers
1cupgarlic
2tbspolive oil
1tspkosher salt
1cuplemon juice
Preparation
In the bowl of a stand mixer, combine the paprika, cumin, ancho chile powder, chili powder, oregano, coriander, cinnamon, cloves, ground pork, vinegar, and garlic. Mix until well combined.
Heat the olive oil in a large pan over medium-high heat. When the oil is shimmering, add the chorizo and cook until the fat has rendered and the chorizo is crisp. Remove from the pan using a slotted spoon and discard the excess fat.
Sprinkle the cheese over the tortillas, then top with the chorizo.
Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3 to 4 minutes per side.
Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5 to 10 minutes, until charred in spots.
Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.
Serve the taco-quesadillas with salsa and pickles. Enjoy!
