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Texas Eats: Al Pastor Choriqueso Sliders Recipe

Check out this new cheesy sliders recipe from David Elder

You can watch “Texas Eats” on Saturdays at 10 a.m. on KSAT 12, KSAT.com, and KSAT Plus, our free streaming app.

Al Pastor Choriqueso Sliders (KSAT)

Al Pastor Choriqueso Sliders

Ingredients:

  • Slider Buns:
    • 24 slider buns
    • 4 tbsp butter (for toasting buns)
    • Steak seasoning
    • Large Aluminum Pan
  • Choriqueso Filling:
    • 1 lb APCO Especial
    • 1 lb APCO Premium
    • 1.5 lbs Oaxaca cheese (shredded)
    • 1/2 cup cilantro, finely chopped
    • 1 large white onion, finely diced
    • 1/4 cup Al Pastor Paste
  • Sauce:
    • 1 cup Creamy Fire-Roasted Green Salsa
    • 1 cup Al Pastor Paste
  • Roasted Pineapples:
    • 1 cup diced pineapples (fire-roasted)
  • Ground Chuck Sliders:
    • 2 lbs ground chuck
    • 2 tsp salt
    • 1 tsp black pepper
    • 1 tsp garlic powder
    • 1 tsp onion powder

Instructions:

  • Prepare the Creamy Fire-Roasted Green Salsa and Al Pastor Paste:
    • Both recipes are located below.
  • Prepare the Slider Buns:
    • Slice the slider buns in half and set to the side.
  • Cook the Choriqueso using APCO Especial and APCO Premium:
    • In a large skillet over medium heat on your stovetop or on a side burner of the grill, cook the APCO Especial and APCO Premium until fully cooked and browned, breaking them up as they cook, about 5-7 minutes.
    • Add the shredded Oaxaca cheese and stir constantly until it melts and forms a creamy, cheesy mixture.
  • Prepare the Roasted Pineapples:
    • Fire-roast the pineapples on the grill over direct heat for about 10-15 minutes or until caramelized and golden brown. Let cool.
  • Cook the Ground Chuck Sliders:
    • Preheat the grill to medium-high heat.
    • In a bowl, mix the ground chuck with salt, black pepper, garlic powder, and onion powder.
    • Form the mixture into 24 small patties.
    • Grill the patties for about 3-4 minutes per side, or until they reach the desired doneness.
  • Assemble the Choriqueso Sliders:
    • Prepare the large Aluminum Pan.
    • On the bottom half of the buns, sprinkle Oaxaca cheese.
    • Place the ground chuck patties on top of the cheese.
    • Spread the Al Pastor paste and Creamy Fire-Roasted Green Salsa on top of the patties.
    • Spread the choriqueso on top.
    • Sprinkle more Oaxaca cheese.
    • Add fire-roasted pineapples on top of the salsa.
    • Add diced white onions and finely chopped cilantro.
    • Cover with the top half of the slider buns.
    • Brush the top buns with the melted butter and seasoning blend.
  • Cook:
    • In a covered grill, place with sliders on the grates in the aluminum pan and leave covered for 8-10 minutes or until the buns are golden brown and the cheese is melted.
  • Serve:
    • Enjoy the robust flavors of Al Pastor and choriqueso in a cheesy, compact bite!
Creamy Fire-Roasted Green Salsa - Texas Eats (KSAT)

Creamy Fire-Roasted Green Salsa

Ingredients:

  • 10 tomatillos, husked and rinsed
  • 2-3 jalapeños (adjust to taste)
  • 2-3 serrano peppers (adjust to taste)
  • 1 white onion, halved
  • 3 cloves garlic, unpeeled
  • 1 avocado
  • 1/2 cup cilantro, chopped
  • Juice of 1 lime
  • 1/2 teaspoon ground cumin
  • Salt and pepper, to taste
  • Olive oil for grilling

Instructions:

  • Prepare the Grill:
    • Preheat your grill to medium-high heat.
  • Prepare the Vegetables:
    • Toss the tomatillos, jalapeños, serrano peppers, onion quarters, and unpeeled garlic cloves with a bit of olive oil to coat them lightly.
    • Place the vegetables directly on the grill grates.
  • Grill the Vegetables:
    • Grill the vegetables for about 10-15 minutes, turning occasionally, until they are softened and charred on all sides. The garlic cloves may need to be removed earlier as they will roast faster.
    • Once charred, remove the vegetables from the grill and let them cool slightly.
    • Peel the garlic cloves once they are cool enough to handle.
  • Blend the Salsa:
    • Add the grilled tomatillos, jalapeños, serrano peppers, onion, peeled garlic, avocado, cilantro, lime juice, and ground cumin in a blender or food processor.
    • Blend until smooth and creamy. If the salsa is too thick, you can add a little water or more lime juice to reach your desired consistency.
  • Season:
    • Taste the salsa and season with salt and pepper to your liking.
    • Blend again briefly to mix the seasoning.
  • Serve:
    • Transfer the salsa to a bowl and serve immediately or refrigerate for an hour to let the flavors meld together.

Tips:

  • Use mesquite or hickory wood chips on your grill for a smokier flavor.
  • Adjust the number of jalapeños and serrano peppers based on your heat preference. Removing the seeds and ribs can also reduce the spiciness.
  • This salsa goes great with tortilla chips, tacos, grilled meats, or as a topping for various dishes.

Al Pastor Paste

Ingredients:

  • 8 dried guajillo chiles
  • 8 dried ancho chiles
  • 1/2 small can of chipotle peppers in adobo sauce
  • 1/4 cup apple cider vinegar
  • 4 cloves garlic
  • 1 medium onion, chopped
  • 2 tablespoons achiote powder
  • 1/4 cup orange juice
  • 2 tablespoons vegetable oil
  • 1/2 cup brown sugar
  • Salt and pepper to taste

Instructions:

  • Prepare the Chiles:
    • Remove stems and seeds from the dried guajillo and ancho chiles.
    • Heat a skillet over medium heat and toast the chiles for a few seconds on each side until fragrant (be careful not to burn them).
    • Place the toasted chiles in a bowl and cover with hot water. Let them soak for about 20 minutes until softened.
  • Blend the Paste:
    • Drain the chiles and place them in a blender.
    • Add chipotle peppers in adobo sauce, apple cider vinegar, garlic, chopped onion, achiote powder, orange juice, vegetable oil, and brown sugar.
    • Blend until smooth, adding a little water to reach a smooth, thick consistency.
  • Season and Adjust:
    • Taste the paste and adjust the seasoning with salt and pepper as needed.
  • Use the Paste:
    • Marinate pork (traditionally pork shoulder or pork loin) with the al pastor paste for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat.
    • Cook the marinated meat on a vertical spit (if you have one) or grill until slightly charred.
    • Slice the meat thinly and serve in tacos with pineapple, onions, cilantro, and your favorite salsa.
    • The paste can also be a flavorful sauce for burgers, tacos, and sandwiches.
Al Pastor Choriqueso Slider - Texas Eats (KSAT)

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About the Authors
David Elder headshot

David Elder is the host and executive producer of the food and travel show Texas Eats on ABC KSAT 12

Tommy Namphong is the trainee for Texas Eats. He graduated from the University of Texas at Austin. He grew up in San Antonio.

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