Made With
12 Slider Potato RollsIngredients
12 Martin’s 12 Sliced Potato Rolls
For Chorizo Sliders:
1 1/2 Pounds Ground Pork
1/2 Pound Mexican Chorizo, removed from casing
1 Teaspoon Ground Cumin
1 Teaspoon Smoked Paprika
1 Teaspoon Kosher Salt
2 Cloves Garlic, minced
1/2 Onion, diced
8 Ounces Manchego Cheese, sliced (optional)
For Mexican Street Corn Slaw:
2 Cups Cooked Corn Kernels
14 Ounces Shredded Green Cabbage
2 Medium Cloves Garlic, minced
1-2 Jalapeño Peppers, seeded and minced
1 Tablespoon Ancho Chili Powder
3 Ounces Cotija Cheese, crumbled
1/2 Cup Fresh Cilantro Leaves, chopped
2 Tablespoons Fresh Juice from 2 Limes
1/4 Cup Mayonnaise (or 2 T mayo, 2 T sour cream or crema)
1 Tablespoon Honey
Kosher Salt, to taste
Serves: 12
Directions
Step 1
Prepare Mexican Street Corn Slaw: Combine slaw ingredients and refrigerate until ready to serve. Alternatively, you can use 2 tablespoons mayonnaise and 2 tablespoons sour cream or crema.
Step 2
Combine the pork, chorizo, cumin, paprika, salt, garlic and onions together in a large mixing bowl. Form the mixture into twelve 2-ounce patties and place on a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate until ready to grill.
Step 3
Preheat a grill over medium-high heat.
Step 4
Grill the patties until the meat is cooked through, 3 to 4 minutes per side. Optionally, you can add sliced Manchego cheese to each patty in the last few minutes of grilling and cook, covered, until melted.
Step 5
Serve grilled patties on Martin’s 12 Sliced Potato Rolls topped with corn slaw.
