Mexican Hot Dogs
How to Make Turkey & Chorizo Soft Tacos By Rachael
Blue Chilaquiles Verde with Eggs
Seven-Layer Party Dip
Chili Shepherd’s Pie
Change Up Your Chili
Cheese and Green Chile Enchiladas
How To Make Mexican-Style Lasagna By Rachael
How To Make Jalapeño Popper Frittata By Rachael
Tor-tata
Rachael’s Chorizo and Butternut Tacos
Ingredients
For the Avocado Crema:
- 1 Haas avocado, pitted and scooped
- 1 cup Mexican crema or sour cream
- Juice of 1 lime
- 1/2 teaspoon ground cumin
- Fat pinch of salt
For the Pico:
- 2 vine tomatoes or 3 plum tomatoes, seeded and chopped
- 1/2 small red onion, finely chopped
- 1 large jalapeño, seeded and finely chopped
- 1 clove garlic, finely chopped or grated
- A small handful cilantro leaves, finely chopped
- 1/2 teaspoon cayenne pepper
- Salt
- Juice of 1 lime
For the Beans:
- 1 can spicy vegetarian refried beans
- 1/4 cup water
- 1 teaspoon Tabasco
- 1/2 teaspoon ground cumin
For the Hot Dogs:
- For the Hot Dogs: 4 slices bacon
- 4 large hot dogs
- 4 good quality large hot dog or lobster rolls, trimmed and toasted on sides
- Fritos or lightly crushed potato chips, to serve
Preparation
Preheat oven to 375°F or an outdoor grill to medium.
Combine ingredients for the Avocado Crema in a food processor and process to smooth, transfer to bowl or a squirt-top bottle.
Combine salsa ingredients in a bowl.
Combine beans, water, Tabasco and cumin in a small pan over medium-low heat. Stir to combine and heat through.
Tightly wrap each hot dog with bacon, barber pole-style.
To bake, arrange bacon-wrapped hot dogs on a wire rack set onto a rimmed baking pan. Bake until the bacon is crisp and the dogs are hot through, 18-20 minutes. If cooking on a grill, grill covered 15-18 minutes, turning occasionally.
Slather the insides of the toasted or grilled rolls with beans, nestle dogs in the buns and top with Fritos or chips, salsa and avocado crema.
