RECIPES: Recipe Details

Rate This Burger 
No votes yet

CHORIZO MOLE MINI BURGERS in GARLICKY HERBED TORTILLA WRAPS and CRUNCHY SLAW

My hometown Fort Worth, nicknamed Cowtown, ranks beef as the number one meat for any entree. This is where the stockyards are, where cows were traded and where the West begins. Today Fort Worth has a very large Hispanic population so that we have many Mexican inspired dishes even in restaurants that are not Mexican at all. My burger represents our beef heritage, the local Tex Mex hot flavors, the vegetables and condiments that are part of our town.

Ingredients 

Ingredients for GARLICKY HERBED Tortilla Wraps:
6 X-large eggs
1 teaspoon salt
1 teaspoon TABASCO HABANERO sauce
1/4 cup finely chopped cilantro
2 tbsp finely chopped parsley
16 7-inch size butter tortillas (e.g. Central Market)*
1/2 cup COLAVITA OLIVE OIL plus more for brushing grill
6 garlic cloves, peeled, cut in half

Ingredients for Mole Mini burgers:
1 tablespoon SUTTER HOME CHENIN BLANC
1/3 cup hot mole paste from a jar without the oil
2 tablespoon chipotle in adobo sauce, mashed
1 tablespoon grated garlic cloves
2 tablespoon chili powder
1 tablespoon Arbol chili powder
1 teaspoon TABASCO HABANERO
1 teaspoon salt
2 jalapenos, minced
3/4 cup small cubed Queso Panela
2 tablespoon finely chopped cilantro leaves
4 oz link beef chorizo (e.g. Cyclone), casing removed
1 lbs fresh ground 85 /15 % beef
8 oz Queso Asadero cheese, sliced thin for topping

For Crunchy Slaw mix following:
1 1/2 cups small diced seeded red bell peppers
1 1/2 cups small diced peeled jicama
1 large, minced, seeded jalapeno pepper
1/4 cup finely chopped cilantro
3 tablespoon apple cider vinegar
2 tablespoon sugar
1/2 teaspoon salt

Instructions 

Prepare Wrappers first: in a mixing bowl, at least 11 inches in diameter, beat eggs, salt, Tabasco, cilantro and parsley. Place tortillas one by one in eggs until well coated on both sides and leave to soak 15 minutes or longer while preparing other ingredients. After lighting fire and tending to other ingredients, place griddle or frying pan on grill, add 1-tablespoon oil and heat until hot. Place one tortilla on griddle, brown a few seconds and flip to brown the other side. Brush with cut garlic clove on both sides and move to a plate. Keep warm. Repeat until finished, you subsequently need only about 1 1/2 teaspoon oil every time. Before assembling, choose the nicest 12 wrappers.
To make burgers: in a bowl mix all ingredients for burgers except for beef and Asadero cheese. Lightly mix in beef, avoid compacting. Form 12 patties into rectangular shape.
Brush grill with oil. Grill patties on one side about 3 minutes or until nice grill marks appear. Flip and place a piece of Asadero cheese on top. Continue to grill a few more minutes until desired doneness and cheese starts to melt.
Place one mini burger in center of a prepared tortilla, add some slaw, and roll wrapper into a cone shape. Fold back lower end. Place on serving platter. Repeat until finished. Serve.

Yields: 6 servings (2 tortillas per person)

Comments 

* Since some wrappers may tear, it is best to prepare more than 12 wrappers. Regular tortillas can be used, but butter tortillas taste much better.
These mini size burgers look cute and are trendy considering the current popularity of sliders.