Guacamole And Salsa Hot Dog Food

MIXTAS: GUATEMALAN HOT DOGS

Steps:

• Cut the avocados in half, remove the seed and the skin. Put the green part in a big bowl, add lime juice and salt, and mash it up.
• Add the serrano pepper, onion, garlic, and cilantro. Mix until homogenous. Taste, add more salt if necessary. Cover and leave out while finishing the rest of the recipe.
• Heat up a skillet on medium heat with no liquid. Add your tomatoes, and let them char, about 5 minutes. Then, turn them to a second side and char on that side, about 3 minutes. Remove from heat. Add to another bowl, and mash the tomatoes.
• To the mashed tomatoes, add serrano peppers, lemon juice, mint, and salt to taste. If more acidity is desired, add vinegar or more lemon juice.
• Heat up a skillet on medium heat. Add your hot dogs, char on each side, about a minute or 2 per side. Remove from heat.
• Add tortillas to the skillet, toast on both sides briefly, about 10-15 seconds each.
• Put the wiener in the middle of the tortilla. Guac on one side, cabbage on the other. Add as much chirmol as you like on top of the wiener, then sprinkle queso fresco on top of that. Finish with mustard.

LOADED GUAC HOT DOGS

Steps:

• Preheat a grill to medium-high heat.
• Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt.
• Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes.
• Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside.
• Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

NACHO DOG

Steps:

• Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
• Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
• Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
• Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

SONORAN HOT DOGS WITH BACON, PICO DE GALLO, AND AVOCADO

Steps:

• Make the pico de gallo:
• Combine tomato, red onion, garlic, lime juice, cilantro, cayenne, and salt in a small bowl. Set aside.
• Cook and assemble the hot dogs:
• Prepare grill for high heat. Wrap each hot dog in 1 bacon slice and grill, turning often, until bacon is cooked through and crisp on all sides, 12-14 minutes.
• Meanwhile, slice open buns, leaving ends intact. Gently toast in a 350°F oven or on grill until buns are warmed through and lightly crispy.
• Nestle hot dogs into buns. Spoon 1 Tbsp. beans on one side of each dog, then arrange avocado slices and 1 Tbsp. jalapeños on the other side. Spoon pico de gallo over hot dogs, then drizzle with mayonnaise and top evenly with chips and cilantro.

GUACAMOLE SALSA

Steps:

• Put the onion and vinegar in a bowl and leave to sit for 15 mins. Add the garlic, jalapeños (if using), coriander and some seasoning. Chop the avocados into the bowl, then roughly mash with a fork, mixing as you mash. Add the lime juice and more salt to taste, then stir through 2-3 tbsp olive oil until you have a salsa consistency.

SALSA GUACAMOLE

Steps:

• In a bowl, mash avocados with lemon juice. Stir in the salsa, onions, salt and garlic powder. Serve immediately with tortilla chips.

MEAN GREEN GUACAMOLE SALSA

Steps:

• Bring a pot of water to a boil and stir in tomatillos and jalapenos. Boil until tomatillos turn bright green and soft, about 10 minutes.
• Place cilantro, avocados, cooked tomatillos, and cooked jalapenos into a blender, working in batches if necessary. Blend until smooth, 1 to 2 minutes. Add about 1 tablespoon of tomatillo cooking water, or as needed, if salsa is too thick.
• Stop the blender, and season the salsa with garlic powder and salt to taste. Blend again briefly to mix in the seasonings. Transfer to a bowl for serving.

SALSA GUACAMOLE

Steps:

• In medium bowl, mix salsa ingredients.
• In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients.
• Spoon guacamole into shallow serving bowl; top with salsa. Serve with tortilla chips as desired.