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Sliders Recipe

Name: CHEVELANDs SLIDERS Recipe
Cook time: 3 h
Total time: 3 h
Yield: 12 servings
Cuisine: Mexican
Ingredients: 12 pieces mini brioche or potato slider buns; 3 tbs unsalted butter, softened; 1 tsp toasted sesame seeds (optional); 0.5 cups fresh cilantro leaves; 0.5 cups white onion, thinly sliced; 3 pieces lime wedges; 1.5 lbs beef chuck, cut into 2" pieces (or short ribs); 4 pieces dried guajillo chiles, stems & seeds removed; 2 pieces dried ancho chiles, stems & seeds removed; 1 tbs chipotle in adobo (canned); 1 tbs tomato paste; 2 cups beef broth; 2 tbs white vinegar; 4 pieces garlic cloves; 1 tsp dried oregano; 1 tsp ground cumin; 1 pieces bay leaf; 1.5 tsp kosher salt; 0.5 tsp black pepper; 2 tbs vegetable oil; 1.5 lbs flank or skirt steak, trimmed; 0.25 cups fresh orange juice; 0.25 cups fresh lime juice; 2 tbs olive oil; 3 pieces garlic cloves, minced; 1 tsp ground cumin; 1 tsp dried oregano; 2 tbs fresh cilantro, chopped; 1.5 tsp kosher salt; 0.5 tsp black pepper

Inspired by CHEVELAND

Time3h

Serves12

Choose between birria, asada or pastor.

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Ingredients

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Bun + Assembly

12 pieces mini brioche or potato slider buns

3 tbs unsalted butter, softened

1 tsp toasted sesame seeds (optional)

1/2 cups Fresh cilantro leaves

1/2 cups white onion, thinly sliced

3 pieces Lime wedges

Birria Filling (serves 12 sliders)

1 1/2 lbs beef chuck, cut into 2" pieces (or short ribs)

4 pieces dried guajillo chiles, stems & seeds removed

2 pieces dried ancho chiles, stems & seeds removed

1 tbs chipotle in adobo (canned)

1 tbs tomato paste

2 cups beef broth

2 tbs white vinegar

4 pieces Garlic cloves

1 tsp Dried oregano

1 tsp Ground cumin

1 pieces bay leaf

1 1/2 tsp kosher salt

1/2 tsp black pepper

2 tbs Tuscany sunflower oil

Asada Filling (serves 12 sliders)

1 1/2 lbs flank or skirt steak, trimmed

1/4 cups fresh orange juice

1/4 cups Fresh lime juice

2 tbs olive oil

3 pieces Garlic cloves, minced

1 tsp Ground cumin

1 tsp Dried oregano

2 tbs Fresh cilantro, chopped

1 1/2 tsp kosher salt

1/2 tsp black pepper

Pastor Filling (serves 12 sliders)

1 1/2 lbs pork shoulder, thinly sliced

2 tbs achiote paste

1/2 cups Pineapple juice

2 tbs white vinegar

3 pieces Garlic cloves, minced

1 tsp Dried oregano

1 tsp Ground cumin

1 1/2 tsp Celtic sea salt

6 pieces pineapple slices (for finishing)

Optional Cheese & Sauces

1 1/2 cups Oaxaca or Monterey Jack cheese, shredded

1/2 cups Mexican crema or sour cream

2 tbs adobo or hot sauce

1/2 cups pickled red onions (store-bought or quick-pickled)

Method

Bun + Assembly

Preheat oven to 350°F (175°C). Split slider buns horizontally. Brush cut sides with softened butter. Sprinkle sesame seeds on tops if using. Place buns on a sheet tray cut-side up and warm for 6–8 minutes until slightly crisp and butter has melted.

When fillings are ready, pile 2–3 tablespoons of the chosen filling on each bottom bun (more for birria because it shreds). Add a small sprinkle of shredded cheese if desired, a few cilantro leaves and a slice or two of white onion. Top with a swipe of crema or a few drops of hot sauce, then cap with bun tops. Serve with lime wedges.

Birria Filling (slow braise method)

Prepare chiles

Toast guajillo and ancho chiles briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water. Let soak 15 minutes until soft, then drain.

Make birria sauce

In a blender, combine drained chiles, chipotle in adobo, tomato paste, garlic, vinegar, oregano, cumin and 1/2 cup of beef broth. Blend until very smooth; add more broth if needed to loosen to a sauce.

Sear and braise

Pat beef dry and season with 1 tsp salt and 1/4 tsp pepper. Heat vegetable oil in a heavy Dutch oven over medium-high heat. Brown beef pieces in batches 2–3 minutes per side to develop color. Remove beef. Add sauce to pot and cook 2 minutes, then return beef, add remaining beef broth and bay leaf. Bring to a simmer, cover and transfer to a 300°F (150°C) oven for 2.5–3 hours until beef is very tender and pulls apart easily.

Shred and reduce

Remove beef and shred with forks. Skim excess fat from braising liquid; simmer the liquid on the stove to reduce and concentrate flavor to about 1–1.5 cups. Toss shredded beef in the reduced sauce to coat. Adjust salt to taste (add up to remaining 1/2 tsp salt if needed). Keep warm.

To serve birria sliders: dip bottom buns lightly in warm braising jus (optional) before placing shredded beef for an authentic wet-slider experience.

Asada Filling (marinate & cook)

Marinate steak

In a bowl combine orange juice, lime juice, olive oil, minced garlic, cumin, oregano, chopped cilantro, 1 tsp salt and 1/4 tsp pepper. Place steak in a resealable bag or shallow dish and pour marinade over. Refrigerate 30 minutes to 2 hours (no more than 4 hours for flank).

Cook steak

Remove steak from fridge 20 minutes before cooking to come toward room temperature. Heat a cast-iron skillet or grill to high. Pat steak dry and sear 3–4 minutes per side for medium-rare depending on thickness (internal ~130–135°F / 54–57°C). Let rest 8–10 minutes tented in foil.

Slice and finish

Slice steak thinly against the grain into small pieces suitable for sliders. Toss with a pinch of remaining salt and 1 tablespoon chopped cilantro. Keep warm. For added char, after slicing you can quick-sear slices 30–60 seconds per side in a hot pan with a little oil.

Pastor Filling (marinate & roast)

Marinate pork

Whisk achiote paste with pineapple juice, vinegar, minced garlic, oregano, cumin and 1 tsp salt until smooth. Toss thin pork slices in the marinade, cover and refrigerate at least 1 hour and up to overnight.

Cook pork

Preheat oven to 425°F (220°C) or heat a heavy skillet over medium-high. If using oven, spread marinated pork on a rimmed sheet tray in a single layer and roast 12–18 minutes, flipping once, until edges caramelize and pork is cooked through. If using skillet, sear in batches 2–3 minutes per side until caramelized and cooked.

Finish with pineapple

Lightly char pineapple slices in a skillet or under broiler 1–2 minutes per side until caramelized. Chop into small pieces. Toss cooked pork with chopped charred pineapple and adjust salt to taste.

Optional Cheese & Sauces

If using cheese, place a small handful (about 1–2 tbsp) of shredded Oaxaca/Monterey Jack onto the hot filling just before assembling so it melts slightly. Warm crema and mix with a bit of adobo or hot sauce to taste for a quick spicy crema. Use pickled red onions as a bright acidic garnish on any slider style.