Mexican hotdog
My inspiration for trying out new food is mostly fed by recipes I see and read. That can be either online from other foodies, from cookbooks or out of food magazines. So I am spending a lot of my time with food :-). In August there was an item in the cooking magazine koken&genieten about hotdogs and how to vary by using flavours from around the world. I never made a hotdog before, but that hasn't stopped me before, so I went to experiment in the kitchen.
The last period I have been trying out a lot of things from the Mexican kitchen, so with the recipe from the cooking magazine as starting point and experience from other Mexican experiments I got into the kitchen. The first time it was already a very delicious this, but after some small modifications this is the end result.
- 1 avocado
- 1 lime
- 1 red onion
- 1 red chili
- salt and pepper
- 2 tomatoes
- 6 takje coriander
- sugar
- 1 el butter
- 4 sausages
- 4 hotdog buns
- 50 g nachochips
- 150 g corn (canned)
- Guacamole
Halve the avocado, take out the stone, remove the skin from the avocado. Mash the avocado with a spoon until you reach the desired consistency.
Halve the red onion and chop one of the halves finely. Halve the red chili, remove the seeds and chop the chili finely. Squeeze the juice from the lime.
Mix the avocado with the chopped onion, half of the chili. Add salt, pepper and lime juice to taste.
- Tomato salsa
Wash the tomatoes and cut into 4 pieces. Remove the tomato seeds and cut the flesh in cubes. Clean the coriander, take the leaves from the stems and chop the leaves. Mix the tomato cubes with the coriander and the remaining chili. Add salt, pepper, lime juice and sugar to taste.
- Hotdogs
Melt the butter in a frying pan and fry the sausages until done. Cut the hotdog buns lengthwise, but not completely. Heat the buns for 5 minutes in a preheated oven (350⁰F). Cut the other half of the onion in thin slices. Crumble the nacho chips and drain the corn.
Start the assembly of the hotdogs with on the bottom in the bun the guacamole, then the sausage, tomato salsa, corn, onion rings and crumbles nacho chips on top.
Source and inspiration: koken&genieten, August 2023