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Here is what you'll need!

CHORIZO SLIDERS
Servings: 12

INGREDIENTS
½ cup panko bread crumbs
1 pound chorizo
½ cup veal or beef stock, divided
¼ cup roasted and diced poblano peppers
½ cup minced carrots
½ cup chopped white or yellow onion, divided
6 tablespoons grated Cotija Cheese
1 large egg
1 large egg yolk
¼ cup chopped fresh cilantro
¼ cup chopped fresh parsley leaves
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons olive oil
6 garlic cloves, chopped
1 28-ounce can crushed tomatoes
3 chipotles in Adobo
12 slider buns, split horizontally
Cotija Cheese, for garnish
For the Jalapeño Aioli:
1 cup mayonnaise
6 tablespoons green jalapeño sauce, or more to taste
10 mint leaves
Salt and pepper, to taste

PREPARATION
Preheat the oven to 350°F/180°C.
In a pan over medium heat, lightly brown the chorizo for about 5-7 minutes to cook out excess fat (it does not have to be cooked through).
Remove the chorizo from heat and drain any excess oil.
In a medium bowl, mix the chorizo, bread crumbs, ¼ cup of stock, poblano peppers, carrots, ¼ cup of onions, Cotija cheese, egg, egg yolk, cilantro, parsley, salt and pepper.
Use your hands to roll the mixture into approximately 12-16 golf ball-sized meatballs.
Transfer the meatballs to a baking sheet and bake for about 20 minutes.
In a dutch oven or heavy-bottomed pan over medium heat, add oil and ...