Recipes Appetizers Finger Foods Sliders Carnitas Sliders with Tomatillo-Avocado Sauce 5.0 (1) 1 Review Perfect for entertaining, these grab-and-go sliders star tender carnitas topped with a creamy tomatillo-avocado sauce sandwiched between pillowy homemade rolls. By Andrea Nguyen Andrea Nguyen A bank examiner gone astray, Andrea Nguyen is living her dream of writing impactful cookbooks and teaching others how to cook well. She recently won a James Beard Award for The Pho Cookbook. Her new book, Vietnamese Food Any Day, empowers you to make Viet food whenever you want; no Asian markets required. Food & Wine's Editorial Guidelines Published on December 3, 2021 Print Rate It Share Share Tweet Pin Email Photo: Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox Total Time: 10 mins Yield: 20 sliders Ingredients 8 ounces tomatillos (about 6 small tomatillos), husks removed, tomatillos rinsed and halved 1 medium-size ripe Hass avocado ½ cup coarsely chopped fresh cilantro leaves and stems ¼ cup chopped white onion 2 medium garlic cloves 2 to 4 medium-size (1/5-ounce) fresh serrano chiles (to taste), coarsely chopped 1 ¾ teaspoons kosher salt, plus more to taste 1/4 to 1/3 cup water, as needed Sweetened Condensed Milk Rolls 1 ⅓ pound Carnitas (about 3 1/2 cups) Directions Process tomatillos, avocado, cilantro, onion, garlic, 2 chiles, and salt in a blender until smooth, about 1 minute. Taste and, if desired, add 1 or 2 additional chiles, processing to incorporate. Add 1/4 cup water, and process until mixture is slightly loosened but thick enough to dollop, adding remaining water as needed to reach desired consistency. Taste sauce, and season with additional salt, if desired. Split each roll horizontally. Spoon about 1 tablespoon sauce onto bottom of each roll, spreading evenly. Top each with a scant 3 tablespoons carnitas, and finish with a little more sauce, if desired. Cover with tops of rolls. Serve with remaining sauce on the side. Make Ahead Avocado-tomatillo sauce can be made up to 1 day ahead and stored in an airtight container in refrigerator. Suggested Pairing Belgian-style golden ale: Allagash Confluence Ale Rate it Print