Grilled Chorizo Taesadillatto (GF)


Originally meant to be a burrito, these delicious traditionally made corn quesadilla crossed with a taco stuffed goodness will have you saying “¡Ay, caramba!”

First things first, the chorizo.


  • 1 lb. ground pork
  • 2 garlic cloves, minced (with 1 teaspoon kosher salt to make paste)
  • 1 tablespoon chile powder
  • 2 tablespoons smoked paprika
  • 2 teaspoons cayenne
  • 1/2 teaspoon cumin
  • 1/4 teaspoon allspice
  • 1/2 teaspoon black pepper
  • 2 tablespoons apple cider vinegar



1. Mix it all together and refrigerate for a minimum of two hours before use. L made ours the night before, and we both prefer to allow things to sit and marinate as long as possible before enjoying them.


Now, onto the taesadillattos!


For the pico:

  • 1 large tomato, diced (we used a delicious heirloom variety)
  • 1/4 of an onion, diced
  • 2 garlic cloves, minced
  • 1 jalapeño, minced
  • 2 tablespoons lime juice
  • cilantro, chopped
  • salt, pepper, & cumin, to taste

For the rest:

  • 1 tablespoon oil
  • 1/2 an onion, diced
  • 1 bell pepper, diced
  • 1 cup chorizo
  • 1 cup masa
  • 2/3 cup water
  • shredded cheese (we used a local mesquite smoked cheddar)
  • 1 avocado
  • greek yogurt (or sour cream), for dipping



1. The pico is fairly straight forward, we recommend working on this throughout your cooking process for the most efficient use of your time.


2. Heat the oil in a large sauté pan. Toss in the bell pepper and onion and cook over medium heat until caramelized. Add in the chorizo and cook until done, stirring as needed.


3. In a medium bowl, combine masa with the water to form a smooth dough. Separate the dough into four equal portions and press or roll out into 1/8 inch thick circles. Heat a sauté pan over high heat and cook the tortillas for 20-30 seconds on each side.

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4. While you’re hard at work, have your assistant shred the cheese. (M loves being able to do anything to feel like she’s helping, L hates shredding cheese, and M is very skilled at shredding.) Mash up the avocado and spread some salt around.

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5. Now pack your taesadillattos full with the homemade goodness. First layer on the chorizo mixture, then the pico, mashed avocado next, and top it all off with extra shredded cheese. Fold or roll as you are able, and smack them on the grill or grill plate of your choice and make sure you grill up both sides! Serve it up with a dollop of greek yogurt and a handful of napkins.

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  1. Pingback: Huevos Rancheros Waffles (GF) | thecooperwives

  2. Pingback: Chorizo Corn Cakes (GF) | thecooperwives

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