Quintessential Wines from California
Brass Tacks wines from California
North Coast AVA in California
Sliders with pasilla chili aioli

Enjoy with Brass Tacks Cabernet Sauvignon
Makes 6-8 small plates

Sliders with Pasilla Chili AioliIngredients
1-1/4 lb ground chuck
4 oz thinly sliced semi soft cheese like Manchego
Salt and pepper
3 medium tomatoes, sliced into 1/8" rounds
12 dinner size potato rolls
1 large dried pasilla chili, rehydrated
1/3 cup cilantro leaves, minced
2 clove garlic, minced
1 tsp fresh lemon juice
1/2 cup mayonnaise

Combine chili pepper, cilantro, garlic, juice and mayonnaise in a blender. Process aioli until combined, set aside.

Divide meat into 12 equal rounds. Season the patties with salt and pepper. Heat a griddle over medium high heat. Cook a few patties at a time until they are browned on both sides. Melt a slice of cheese on top of each slider. Drain off fat as needed.

Fill each roll with a dollop of pasilla aioli, tomato and a patty. Serve warm.

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