Chorizo Sliders With Spicy Avocado Spread Recipes

CHORIZO SLIDERS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• In a pan over medium heat, lightly brown the chorizo for about 5-7 minutes to cook out excess fat (it does not have to be cooked through).
• Remove the chorizo from heat and drain any excess oil.
• In a medium bowl, mix the chorizo, breadcrumbs, half of stock, poblano peppers, carrots, half of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
• Use your hands to roll the mixture into approximately 12-16 golf ball-sized meatballs.
• Transfer the meatballs to a baking sheet and bake for about 20 minutes.
• In a dutch oven or heavy-bottomed pan over medium heat, add oil and sauté remaining onions and garlic until fragrant and translucent, about 5 minutes.
• Add the can of tomatoes and remaining stock. Tip: Adding the stock into the empty can will ensure you don't waste any tomatoes that may be left behind.
• Add the chipotles in adobo and simmer about 5 minutes.
• Add the meatballs, cover with lid slightly ajar, and simmer for about 30 minutes until the meatballs are cooked through.
• While simmering, combine mayonnaise, jalapeño sauce, mint, salt, and pepper in a blender or food processor. Pulse until combined.
• Cut the slider buns in half. Spread the Jalapeño Aioli on the top half.
• Remove meatballs from skillet and place one on the bottom halves of each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top.
• Sandwich the tops onto the meatballs and serve immediately.
• Enjoy!

CHORIZO SLIDERS

Steps:

• Heat a cast iron skillet or griddle over medium-high heat.
• Grind the chorizo in a food processor into very small crumbles. Place the ground chorizo and ground pork in a bowl and season with Worcestershire, smoked paprika, salt and pepper. Add a drizzle of extra-virgin olive oil to the meat mixture and combine. Form 12 patties that are thinner at the center than the edges. Cook the sliders 3 minutes per side. Pile shredded cheese onto the burgers for the last minute of cook time to melt.
• Meanwhile, place the avocados in a food processor. Add the lemon juice, garlic, cilantro, if desired, and cream, and process until very smooth and mayo-like in consistency.
• Serve the sliders on rolls topped with lettuce, tomato, onion, and avocado cream sauce.

WARM AVOCADO SALAD WITH SPICY CHORIZO

Steps:

• Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the ciabatta for 8-10 minutes, tossing occasionally, until starting to crisp and brown, then tip into a large salad bowl.
• Lay the chorizo in the pan and dry-fry for 2 minutes until it gives out a red oil. Toss in the tomatoes and cook over a high heat for 1-2 minutes until they start to soften. Drizzle over the vinegar, add the sugar and season well.
• MIX TOGETHER Gently toss the avocado, salad and remaining olive oil with the croutons. Spoon over the chorizo and tomatoes and drizzle with any pan juices. Serve immediately.

AVOCADO ON TOAST WITH CHORIZO & FRIED EGGS

Steps:

• Heat a large frying pan, add the pumpkin seeds and toast for a few mins until they crack and pop, then tip out into a bowl and set aside. Add the chorizo and cook for 5 mins until it releases some of its oils and becomes crisp. Meanwhile, roughly mash the avocado with the lime juice, half the coriander and a pinch of salt.
• Heat a griddle pan and cook the bread for a few mins each side, or pop in the toaster. Push the chorizo to the edge of the frying pan, crack in the eggs and fry to your liking.
• To serve, divide the toast between 2 plates, spread with the mashed avocado, and pile on the chorizo, fried eggs and pumpkin seeds. Scatter with the remaining coriander.