Puebla Style South of the Border Sliders
1/2 cup sour cream
1/2 cup heavy cream
1/2 teaspoon kosher salt
Tomato Avocado Relish
1-1/4 cup diced tomato
1 avocado, diced
1/2 cup diced onion
1 teaspoon Kosher salt
1 tablespoon fresh lime juice
1-3/4 pounds ground chuck, preferably grass-fed organic
4 ounces fresh Chorizo
1 teaspoon Adobo seasoning with Pepper
1 teaspoon cumin
1/4 cup Vidalia onion, finely diced
12 – 6" authentic Mexican flour tortillas
1 9.5 container or 1 cup Ready to Serve Mole
Vegetable oil for brushing the grill
6 ounces Queso Fresco, thinly sliced
To make the Mexican crema, whisk all of the ingredients together in a small bowl and refrigerate until ready to serve.
To make the Tomato Avocado Relish, place all of the ingredients in a medium-size bowl and lightly toss. Cover and refrigerate until ready to serve.
To make the Patties, put the ground chuck, chorizo, Adobo, cumin and onion in a large bowl. Handling lightly, mix thoroughly and divide into 12 equal portions and shape into rectangular patties about 5" x 3". Cover and refrigerate until ready to grill.
Heat a gas grill to medium-high. Place flour tortillas on the grill and cook for 1 minute on each side then stack on a plate. Heat all 12 tortillas in this manner then loosely cover with foil to keep warm until burgers are cooked.
Put the ready to serve Mole in an ovenproof saucepan and place on a corner of the grill to heat.
Brush the grill racks with vegetable oil then place the patties on the rack and cover. Cook for 4 minutes on first side then turn and with a ladle spoon about 2 tablespoons of Mole on each patty and top with a slice of Queso Fresco. Cover the grill again and cook for 2 more minutes on second side. Remove the patties to large platter.
To assemble, place a patty on each tortilla, then using a slotted spoon, top with Tomato Avocado Relish then a drizzle about a tablespoon of Mexican Crema on top. Serve immediately.