Quesadilla con Chorizo

Chorizo, Chipotle Crema, Queso Panela, Corn Tortilla

Chef Armando De La Torre Jr. of Guisados | Los Angeles
Yield: 4 to 6 quesadillas

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Adapted by StarChefs | June 2017

INGREDIENTS

Chorizo:
4 ounces butter
1 yellow onion, thinly sliced
Salt
¼ cup neutral oil
1 pound ground chorizo

Chipotle Crema:
¼ cup chipotle salsa
½ cup sour cream

To Assemble and Serve:
2 pounds Los Altos queso panela, cut into ½-inch-thick half-moons
6 fresh corn tortillas

METHOD

For the Chorizo:
In a large pot over medium-high flame, heat butter and sweat onion until almost translucent; season with salt. Add oil and chorizo, cook ground meat bits until just slightly burnt. (The little bit of burnt crust that forms around the pork makes all the difference.)

For the Chipotle Crema:
In a food processor, combine salsa and sour cream, processing until smooth.

For the Get Down:
Prepare and heat a flattop over a high flame, sear queso panela on both sides until browned. Place tortillas directly on burners over medium-low fl ame until warm, flipping with your hand (if you’re a pro); or warm tortillas on flattop, flipping with a spatula (if you’re scared). Arrange tortillas on a plate, and drop the queso on the right side. Top with chorizo, and drizzle with chipotle crema. Fold tortilla over the filling and taste the magic. Serve with horchata cold brew.

How Guisados does horchata cold brew:
In a pitcher, combine 1 gallon milk, ¼ cup ground cinnamon, 2 tablespoons ground nutmeg, 1 cup sugar, and ¼ cup rice flour. Pour horchata into a cup fi lled with ice and top with ¼ to ½ cup cold brew coffee concentrate.

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