Pork Chorizo Sliders with Jalapeno Salsa Spread
WHAT YOU NEED
- 2 9 oz. packages Cacique® Pork Chorizo
- 2 pounds ground pork
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 clove garlic, grated
- ½ cup diced red onion, divided
- 1 small Roma tomato, seeded and diced
- 1 tablespoon cilantro, chopped
- 1 tablespoon lime juice
- 1 ½ cups Cacique® Jalapeño Sour Cream
- 10 oz package Cacique® Oaxaca Cheese, shredded
- 16 slider buns
- Sliced tomatoes
- Sliced red onions
- Hand-torn lettuce leaves
HOW TO MAKE IT
- Preheat a griddle or cast-iron pan to 300°F.
- In a bowl, combine the Cacique® Pork Chorizo, ground pork, salt, pepper, garlic, and ¼ cup of the red onion together.
- Use a ¼ cup scoop or measuring cup to form 16 slider patties.
- Grill the patties on each side for 4-5 minutes, or until cooked through.
- In a separate mixing bowl, combine the remaining red onion, tomato, cilantro, lime juice, Cacique® Spicy Jalapeño Sour Cream, and a pinch of salt. Stir to combine well and refrigerate until ready to assemble the sliders.
- When the sliders are almost finished cooking, top each with a generous pinch of Cacique® Oaxaca Cheese.
- Split the slider buns and spread the sour cream salsa over the buns. Top each slider with a cheesy chorizo patty and garnish with sliced tomatoes, onions, and lettuce.
