Crispy chorizo & cheese taco-quesadillas with simple salsa

Step 1

If making the chorizo, 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.

Step 2

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.

Step 3

Sprinkle the cheese over the tortillas, then top with the chorizo.

Step 4

Return the tortillas to the pan and cook until the cheese is melted and the tortilla is crisp, 3–4 minutes per side.

Step 5

Meanwhile, make the salsa: Coat the tomatoes, peppers, and garlic with olive oil and salt, then spread on a baking sheet. Roast under the broiler for 5–10 minutes, until charred in spots.

Step 6

Transfer the roasted vegetables to a blender and purée until smooth. Stir in the lemon juice and season with more salt to taste.

Step 7

Serve the taco-quesadillas with salsa and pickles.

Step 8

Enjoy!