- 4 tomatoes, seeded and diced
- 1/2 white onion, finely diced
- 1 jalapeño, finely chopped
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- A handful cilantro, chopped
- For the quesadillas: Vegetable or canola oil, for drizzling
- 1 pound ground beef
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried oregano
- 2 teaspoons apple cider vinegar
- 1 yellow onion, chopped
- 2 cloves garlic, chopped
- 16 6-inch tortillas
- Shredded Mexican blend cheese
- Shredded lettuce
- Pickled jalapeños
- Sour cream
To make the Pico de Gallo, place the tomatoes in a medium bowl and toss with the onions, salt, jalapeño and vinegar. Let sit at room temperature while you prepare the tacos.
In a large, nonstick skillet, heat a drizzle of oil over high heat. Once hot, add the ground beef and brown, breaking it up as it cooks.
While the beef browns, combine salt, cumin, chili powder, smoked paprika, oregano and apple cider vinegar in a small bowl. Add 1/4 cup of warm water and stir with a fork to make a paste. Set aside.
Once the meat is brown, turn the heat down to medium and add the onion and garlic. Cook for a few minutes, stirring occasionally, until garlic is fragrant. Add the seasoning mixture and stir to combine. Cook off most of the liquid then turn off the heat but leave it on the stove to keep warm.
Heat a nonstick skillet over medium heat with a drizzle of canola oil. While the oil heats up, build the quesadillas: Place two tablespoons on the cheese onto 8 tortillas and then top each with another tortilla to make little quesadillas. Place each quesadilla into a nonstick pan and cook until crisp on each side and the cheese is melted. Keep the quesadillas warm in a 250°F oven.
Drain off any excess liquid from the Pico de Gallo and add in the cilantro.
To build a taco, place a heaping tablespoon of the taco meat onto the quesadilla (like it’s a soft taco shell) and top with shredded lettuce, jalapeños, a dollop of sour cream and some Pico de Gallo.