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Chorizo Sliders with easy garlic mayo, fresh pico de gallo, and queso fresco

Chorizo Sliders

Chorizo Sliders made with simple homemade chorizo, easy garlic mayo, fresh pico de gallo, and queso fresco for an explosion of flavor in every bite. These are great for appetizers or the main dish!

Course Appetizer
Cuisine Mexican
Yields: 8 sliders
Recipe by Tessa Arias

Ingredients

For the chorizo:

  • 1 pound ground pork (20% fat)
  • 2 teaspoons smoked sweet paprika
  • 1/2 teaspoon smoked hot paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon dried oregano, preferably Mexican
  • 1/2 teaspoon ancho chili powder
  • 1/2 teaspoon cayenne pepper
  • 1/8 teaspoon ground cinnamon
  • 2 garlic cloves, minced
  • 1 teaspoon fine sea salt
  • 1/4 cup apple cider vinegar
  • Vegetable oil, for frying

For the garlic mayonnaise:

  • 1/2 cup mayonnaise
  • 1/8 teaspoon ground cumin
  • 1 garlic clove, minced
  • Kosher salt and freshly ground black pepper to taste

Pico de gallo:

  • 2 roma tomatoes
  • 1/4 cup finely diced red onion
  • 1/2 jalapeno, seeded and minced
  • 1 tablespoon fresh cilantro

For the sliders:

  • Slider buns, preferably brioche-style, toasted
  • Queso fresco

Directions

For the chorizo:

  1. Place all the chorizo ingredients in a large bowl and mix together with your fingers until everything is thoroughly combined. Cover and refrigerate for at least 2 hours or up to 1 week to develop the flavors.

For the mayonnaise:

  1. In a small bowl mix everything together. Refrigerate until ready to use.

For the pico de gallo:

  1. In a small bowl mix everything together. Refrigerate until ready to use.

To finish the sliders:

  1. Shape the chorizo mixture into patties the same size as your slider buns. Cover the bottom of a large skillet with oil and heat over medium-high. Fry the chorizo patties until cooked through and browned on both sides.
  2. Slather the toasted buns with the garlic mayonnaise. Top with a chorizo patty, pico de gallo, and queso fresco. Serve.

Recipe Notes

This recipe can be easily doubled to serve more. The amount of sliders it yields will depend on how big you make the patties.

Recipe inspired by Barrelhouse American Kitchen