Toluca chorizo quesadillas

Toluca chorizo quesadillas

Quesadillas con chorizo de Toluca

My Abuelo's Mexican Feast

The chorizo used in this recipe is very special and unique to the town of Toluca, a colourful place about 65 km southwest of Mexico City. When Abuelo travelled to Acapulco with his family for a vacation, he would always stop in Toluca to buy fresh produce such as queso fresco, freshly baked Mexican bread and this special chorizo.


Quantity Ingredient
500g pork shoulder, minced
175g lard
1 dried ancho chilli
2 dried pasilla chillies
1/2 white onion, finely chopped
125ml white vinegar
3 garlic cloves
1 teaspoon ground cumin
1 teaspoon ground cloves
1 teaspoon freshly ground black pepper
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon dried oregano
20g sweet paprika
2 teaspoons salt
1 tablespoon vegetable oil, for frying
300g fresh masa dough for tortillas, (see note)
300g queso fresco or low-salt feta, grated
salsa of your choice, to serve


  1. Combine the pork with the lard in a deep bowl and set aside.
  2. Dry-roast the chillies in a frying pan over a medium–high heat for a few minutes until they are soft and have started to release their oils. Remove the stems, seeds and membranes. Soak the chillies in hot water for 20 minutes.
  3. Drain the chillies and place them in a food processor or blender along with the remaining ingredients, except the vegetable oil, dough and queso fresco. Process until smooth. Add the chilli mixture to the pork and, using your hands, work the mixture to combine. (At this point you can refrigerate or even freeze the pork until needed.)
  4. Once ready to use, fry the chorizo mixture in the oil in a frying pan over a medium–high heat for about 5 minutes or until the chorizo is cooked through. Set aside.
  5. Using portions of masa dough the size of a lime, form tortillas using a tortilla press or by rolling the dough between 2 pieces of baking paper with a rolling pin until very thin.
  6. Place 1 tablespoon of the cooked chorizo in the centre of each raw tortilla. Add a little queso fresco. Fold the tortilla over and seal the edges by pressing with your fingertips. Cook the quesadillas in an oiled frying pan over a medium heat for about 3–4 minutes on each side and serve immediately with a salsa of your choice.


  • To make the dough, place 240 g masa harina flour in a bowl with 250 ml hot water and 2 tablespoons olive oil. Mix together to form a dough and then let rest for 20 minutes before using.
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