- Rachael Ray - https://www.rachaelray.com -

Sloppy San Jose Sliders

Being served at this year’s Fe [1]edback, [1] these tasty sliders are served with avocado crema and jalapeño rings on a Martin’s Famous Potato Roll.


Avocado Crema:

To Serve:


Place a large skillet [2] over medium-high heat and add a drizzle of oil. Add the chorizo to the pan [3] and let brown. Crumble the meat with a potato masher or the back of a wooden spoon [4], and cook until cooked through, about 5-7 minutes. Remove from pan [3] and reserve on a plate or bowl [5].

Pour out the grease, holding back about 1 tablespoon, and place pan back on the heat. Add 1 Tablespoon of oil and the ground beef to the pan and let brown. Crumble as you did with the chorizo for about 6-8 minutes. Return the chorizo to the pan and season with salt and pepper. Add the onion, garlic, and jalapeño, and let cook until onion is translucent, about 3-5 minutes. Add the ground cumin and coriander, stir, and let cook for 30 seconds. Add the Worcestershire, light brown sugar, chipotles, tomatoes, vinegar, and beer, and stir to combine. Add stock as needed to keep loose. Let the mixture cook at a light simmer for about 15 minutes, or until the flavors come together. Taste and adjust the seasoning and consistency.

While the meat mixture is cooking, make the avocado crema. In a blender [6] or food processor [7], combine the avocado, crema, garlic, cumin, and lime juice. Blend until smooth and season with salt. Taste and adjust the seasoning and consistency.

This recipe courtesy of our Feedback sponsors,