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!