Recipe: Chef Aarón’s Chorizo Sliders with Jalapeño Aioli

Chef Aarón’s Chorizo Sliders with Jalapeño Aioli

By - - Jan 10, 2016

For game days and casual occasions, I like to make food that’s easy and simple to serve (or better yet, easy enough for people to serve themselves). I don’t like to make overly complicated dishes that’ll keep me running back and forth to the kitchen when I want to be watching the game or chatting with my guests. I like to put together a buffet-style dinner so people can grab food whenever they want to. This year, my spread will include tacos, of course, (check out the Chipotle Pulled Pork Tacos with Queso Fresco on Cacique’s website) some vegetables like the Brussel Sprout Salad we do at Johnny Sánchez and my Chorizo Sliders. The sliders are a fun variation on the traditional version and it’s the perfect two-bite dish.

Servings: 18


  • ½ cup panko breadcrumbs
  • ½ pound Cacique Pork Chorizo
  • ½ pound Cacique Beef Chorizo
  • ½ cup veal or beef stock , divided
  • ¼ cup roasted and diced poblano peppers
  • ½ cup minced carrots
  • ½ cup chopped white or yellow onion , divided
  • 6 tablespoons grated Cacique Cotija Cheese
  • 1 large egg
  • 1 large egg yolk
  • ¼ cup chopped fresh cilantro
  • ¼ cup chopped fresh parsley leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ cup vegetable oil
  • 2 tablespoons olive oil
  • 6 garlic cloves , chopped
  • 1 28-ounce can crushed tomatoes
  • 10 tablespoons chipotle sauce
  • 18 slider buns, split horizontally
  • Cotija Cheese , for garnish
For the Jalapeño Aioli
  • 1 cup mayonnaise
  • 6 tablespoons green jalapeño sauce, or more to taste
  • 10 mint leaves
  • Salt and pepper , to taste


For the Meatballs:

Preheat the oven to 350°F.
In a large sauté pan, over medium heat, brown the chorizo for 8-10 minutes, until most of the oil from the chorizo has seeped out. Remove from heat and drain excess oil.
In a large bowl, mix the chorizo, breadcrumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper. Once mixed, use your hands to form 18, 2-inch balls. Set aside.
Line a baking sheet with parchment paper or wax paper and place the meatballs on top. Cook in the oven for approximately 20 minutes, or until the meatballs are halfway cooked through.
In a skillet, over medium heat, add olive oil and sauté remaining ¼ cup onions and garlic until the onions just begin to brown, approximately 3 to 5 minutes. Add the tomatoes and remaining ¼ cup stock. Bring to a boil, scraping up browned bits from the bottom of the pan. Add meatballs and chipotle sauce.
Cover with lid slightly ajar and simmer, stirring occasionally, until meatballs are cooked through, approximately 30 minutes.

For the Jalapeño Aioli:

While the meatballs are cooking, combine mayonnaise, green jalapeño sauce and mint leaves into a food processor and blend until smooth. Season with salt and pepper and transfer to a small bowl.
To Assemble the Sliders:

Lay out the bottoms of the slider rolls. Remove meatballs from skillet and place one on each roll, then drizzle with some of the tomato sauce and sprinkle cheese on top. Spread the Jalapeño Aioli on the tops of each bun and cover. Serve immediately.