Chorizo Mini Molletes
Add a little flair to your next party with these tantalizing appetizers!
To make Chorizo
2 lbs ground pork (ground turkey works just as well)
3 large guajillo chiles (stemmed and seeded)
4 small arbor chiles (stemmed and seeded)
1/4 cup boiling water
8 cloves garlic, minced
2 tbsp dry oregano leaves
2 tsp ground cumin
1 tsp ground black pepper
1 tsp dark brown sugar
4 tbsp cider vinegar
3 1/2 tsp salt
Tear the chiles into smaller pieces and place them in a bowl.
Pour boiling water over them and let sit until they are rehydrated and soft.
Place the rehydrated chiles together with the liquid and add the garlic, oregano, cumin, black pepper, sugar, vinegar and salt.
Process until mixture is smooth.
Place the mixture in a bowl with the ground meat and mix until well combined.
Chorizo keeps well in the refrigerator for a week or two.
Cook as needed for recipe, below.
To make Molletes
Cut a french roll in half (or sliced for smaller portions) and spread some butter on top.
Spread refried beans (canned works fine) on each piece of bread.
Place fully cooked, crumbled chorizo on bread, add a slice of cheese on top.
Bake in the oven for 5 minutes, then broil for a few more minutes, until the cheese is melted and the edges are crispy.
Top with your favorite La Fundidora Salsa!