Directions
- In a medium mixing bowl, combine lime juice, orange juice, garlic powder, white onion, cilantro, paprika, oregano, and salt and pepper.
- Place the carne asada into a large bag and pour the marinade liquid over the top. Allow the meat to marinate in the fridge for at least two hours, but overnight is suggested.
- Preheat Pit Boss Charleston to 450°F. Season the carne asada generously with Coyboy Butter. Grill carne asada hot and fast until charred and tender (about 3–4 minutes per side).
- Pull off the grill and let it rest for 5 minutes before cutting it into bite-sized pieces.
- Place the refried beans into an oven-safe pot and add cubed butter and heavy cream. Place on the smoker and stir until smooth and warmed through
- Keep the Hawaiian rolls attached as one sheet. Slice in half horizontally. Add melted butter to the bottoms of the buns. Toast face-down on the griddle until golden brown. Brush the tops with melted garlic butter.
- To build the sliders, spread refried beans across the bottom buns. Spread the mayonnaise on the other half of the buns. Add a generous layer of carne asada, and top with avocado slices or a spoonful of guacamole. Add shredded lettuce and the sliced tomato before spooning on the salsa and a drizzle of sour cream. Finish it all off with crumbled Oaxaca cheese.
- Place the top buns down before cutting them into 12 individual sliders.
- Serve and Enjoy!
