Directions

Make the Chorizo Filling

1. In a large bowl, combine the ground pork with ancho chile powder, garlic powder, oregano, smoked paprika, cumin, coriander, kosher salt, sugar, black pepper, and clove. Mix thoroughly by hand or with a wooden spoon until the seasonings are evenly distributed throughout the meat. Set aside.

Assemble the Skewers

1. Working in batches of 10, wrap a stack of tortillas in a damp kitchen or paper towel and microwave until warm and pliable, about 30–45 seconds. Repeat for the remaining 10.

2. Using a knife or kitchen shears, trim the rounded edges of each tortilla to form squares or rectangles—this makes them easier to stack neatly. (Save the scraps to make migas!)

3. Working one trimmed tortilla at a time, smush a thin, even layer of the seasoned pork mixture over each tortilla. Continue layering tortillas and pork until you’ve used all the meat, forming a thick, compact stack.

4. Insert four skewers evenly through the layered stack to hold it together securely.

5. Cut the stack in half vertically to create two rectangular blocks, each held by two skewers, then slice in half vertically again so you end up with four skewers total.

Cook the Skewers

1. Heat a comal or griddle over medium heat and lightly drizzle with oil.

2. Sear the skewers for about 1 minute per side, pressing gently to crisp the edges.

3. Transfer the skewers to a 350°F oven and bake for 5–10 minutes, until the meat is fully cooked and the layers are hot throughout.

4. Remove from oven, let rest briefly, then serve whole or slice pieces off the skewers. Dip into your favorite salsa.