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Chorizo Mini Tortas with Caramelized Onion Crema

Recipe for sliders with chorizo and cotija

You can find this recipe at El Restaurante

Recipe and photo courtesy of Cacique

Makes 4 to 6 tortas

The Mini Tortas:

1 package (10 oz.) Cacique® Beef Chorizo

½ package (5 oz.) Cacique® Cotija, crumbled

1 lb. ground beef (4% fat is best)

1 egg, beaten

12 to 18 mini slider buns

Preheat oven to 350°F.

     Remove chorizo from casing and combine with ground beef and egg in a mixing bowl. Work mixture with your hands until well combined. Crumble the cheese in a separate bowl. Form meat mixture into 12 to 18 thick patties, using a ¼ cup measuring cup as a scoop. In the center of each patty, carefully conceal 1 teaspoon of crumbled cotija. Make sure the cheese is completely sealed by the meat.

    Sear in a sauté pan for about 1 minute on each side, then move to a baking dish. Bake in 350°F oven for about 10 minutes, or until patties are cooked completely through to well-done.

The Crema Sauce:

1 c. Cacique® Crema Mexicana

½ yellow onion, diced

1 T. olive oil

1 T. cilantro chopped

2 limes, juiced

Salt, to taste

To caramelize onions, add the diced onion to heated oil. Stir frequently until the onions become tender and lightly brown. Once onions are cool, combine all ingredients and allow to rest in the refrigerator.

To serve: Spread some crema sauce on the bun, then top with the burger and serve.


El Restaurante

El Restaurante magazine was founded in 1997, and is read by over 25,000 owners and managers of Mexican and Latin restaurants in the United States. The magazine is published five times per year by Maiden Name Press, LLC in Chicago, Illinois.

El Restaurante also publishes a monthly e-newsletter, eMex, and maintains the popular website

El Restaurante is edited by Kathleen Furore, a veteran journalist. She has been the editor since the magazine was founded. Kathleen can be reached at 708-267-0023 or

For advertising information, please contact publisher Ed Avis at or 708-218-7755.


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