For the chorizo:
1 pound ground pork
1/3 cup apple cider vinegar
2 1/2 tablespoons chili powder
1 teaspoon kosher salt
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon ground coriander seed
1/8 teaspoon fresh ground pepper
1/2 teaspoon ground Mexican oregano
1/2 teaspoon ground paprika
1/8 teaspoon ground clove
1/8 teaspoon ground cinnamon
Combine all ingredients in a bowl and mix well. Cover and allow to rest in the
refrigerator at least overnight and up to three days.
For the Quesadillas:
1 tablespoon vegetable oil
8 - 10 small flour or corn tortillas
2 cups shredded cheese, such as Monterrey jack or cheddar
In a large frying pan, heat one tablespoon of vegetable oil over medium heat.
Add the raw chorizo and cook until fully heated through and beginning to brown.
Turn off the flame and drain any excess fat from the pan using a paper towel or
If you have a tortilla griddle or comal, you may use it to prepare the quesadillas. If not, a nonstick or cast iron frying pan will serve well.
Working in batches, warm tortillas over low heat until they are just warm enough
to fold without breaking. Evenly distribute about two to three tablespoons of
chorizo and two tablespoons of cheese into each tortilla. Fold the tortilla in
half and return to the pan, heating over low heat until the cheese is melted and
the tortilla is crispy.
Whether you choose to serve it with salsa or guacamole is up to you