Cheese makes everything better! These cheesy griddled queso-tacos are going to be your new go-to recipe for any time of the week. This is a perfect recipe for substituting any protein or vegetable in place of the chorizo. I hope you enjoy this as much as I do. You can buy chorizo or make your own by mixing together the spices and ground pork. Either will work great in this recipe! If you haven't had a habanada pepper, try one–they will change your life. Check out your local farmers’ market and make this salsa this weekend.
Quick Info
⏱️ 20 min • 🍽️ 4 servings • ⭐ 87%
Nutrition
712 cal • 47g protein • 32g carbs • 45g fat
Tags
[Central & South American] • [Under 30 Minutes] • [Appetizers] • [Brunch] • [Dinner] • [Lunch] • [Snacks] • [Under 45 Minutes]
Ingredients
- Chorizo (or use store-bought)
- 3 tablespoons paprika
- ½ tablespoon ground cumin
- 1 tablespoon ancho chile powder
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried coriander
- 1 pinch ground cinnamon
- 1 pinch ground cloves
- 1 pound ground pork
- 1 tablespoon white vinegar
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 6 corn tortillas, preferably fresh
- 8–16 ounces shredded cheese, such as mozzarella, queso Oaxaca, or cheddar
- Pickles, for serving
- 4 Early Girl tomatoes, quartered
- 8 habanada peppers, stems removed
- 10 cloves garlic
- Olive oil, for drizzling
- Kosher salt, to taste
- Juice of 1 Lemon
Instructions Preview
- If making the chorizo, in the bowl of a st…
- Heat the olive oil in a large pan over med…
- Sprinkle the cheese over the tortillas, th…
…and 5 more steps
Recipe by: Joe Sasto • From: Tasty
