Mercadito to open 2nd location in Lincoln Park next month

CHICAGO (WLS) -- A River North mainstay is about to open its second location in Chicago's Lincoln Park neighborhood.

Chef Alex Quintero from Mercadito shared a Mexican take on pizza Thursday during Cooking up a Storm.

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The Lincoln Park location will open June 4 at 2423 N. Lincoln Ave.

Quintero made Quesabirria Pizza.

Recipe

Ingredients:

Flour tortillas (2 per pizza)
Ingredients baked into the pizza:

Grated cheese blend (Oaxaca, Chihuahua, and Gouda)
Birria (ingredients: Beef Chuck Roll, onions, garlic, achiote, oregano, ancho pepper, guajillo pepper, cloves, tomato - slow cooked into a stew)

Ingredients for the topping:

Pickled red onions
Cilantro
Radishes
Avocado
Salsa de árbol (Ingredients: tomatillo, garlic, onions, dry árbol chili - chopped and combined into a salsa)
Sour cream

Method

Heat a skillet over medium heat and drizzle in a small amount of birria fat.

Place the flour tortillas in the skillet and toast lightly on both sides until they begin to crisp.

Sprinkle the cheese blend (Oaxaca, Chihuahua, and Gouda) evenly over one tortilla; then top with the second tortilla to create a sandwich.

Cook until the cheese starts to melt.

Open the quesadilla and add the birria, ensuring it is well coated in its juices. Add additional cheese if desired, then close the quesadilla.

Transfer to the oven and bake until the cheese is fully melted and the tortillas are golden and crisp (5-8 minutes at 400 degrees).

Remove from the oven and top with pickled red onions, cilantro, radishes, avocado, salsa de árbol, and sour cream.

Cut into 4 pieces and serve.