Recipe: Chef Victor Hugo Raya’s Chorizo Quesadillas
My favourite spot at Porkapalooza BBQ Festival in June was over at the food stage where a number of local and celebrity chefs shared tips and tricks to make some summertime meals. One of the most entertaining sessions for me was watching Chef Victor Hugo Raya from La Mar Mexican Mobile Kitchen entice the crowd with his humour and the wafts of chorizo sizzling in a pan. Chef Raya shared simple chorizo quesadilla recipe that garnered a serious line up once the samples started being handed out.
Chef Victor Hugo Rava’s Chorizo Quesadillas
800 g Ground pork
5 Dried guajillo chilli
1 Dried ancho chilli
1/2 tsp Cumin
1 tbsp Mexican oregano
10 Garlic cloves
1 cup Vinegar
2 tbsp Salt
1/4 cup Canola oil
16 Corn tortillas
600 g Grated Monterrey Jack cheese
Boil chillies on medium high for 10 minutes. Remove from heat and let cool.
Grind chillies, cumin, oregano, garlic, vinegar and salt in a blender to make the chorizo paste.
Combine the chorizo paste (step 2) with the uncooked ground pork in a bowl.
Heat canola oil in a saucepan at high temperature. Add the chorizo ground pork and cook for 5-8 minutes. Remove from heat.
Heat another saucepan at medium temperature. Place one tortilla in the heated saucepan and top with cheese (as desired) and chorizo. Place a second tortilla on top of the ingredients and using a spatula push down to combine the chorizo with the melted cheese. Once cheese is melted, flip the quesadilla to heat the other side. Continue to flip every 20-30 seconds, about 4 times on each side.
Remove from heat, let cool. Cut into quarters, serve with salsa and enjoy.