Name: Mexican hot dog with guacamole
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 portions
Ingredients: 4 pcs bread roll; 4 pcs frankfurters; 80 g cheddar cheese; 1 pc jalapeño peppers; oil; 2 pcs avocado; 1 pc lime; 0.5 pcs red onion; 1 pc tomatoes; 1 handful coriander; 1 clove garlic; 0.5 teaspoon salt; 0.25 teaspoon black pepper

Step by step process

Making the guacamole

1
Slice the jalapeño into thin rings, coarsely grate the cheddar, and cut the buns lengthwise without slicing all the way through so they hold together.
TIP:
When chopping jalapeños, wear disposable gloves to prevent skin and eye irritation. After chopping, wash your hands thoroughly and avoid touching your eyes. For milder heat, remove the white inner membranes and seeds.
2
Halve the avocados, remove the pits, scoop the flesh into a bowl and roughly mash with a fork.
TIP:
Use a spoon to separate the flesh from the peel, gently mash it, and leave small chunks for texture. To prevent browning, drizzle with lime juice and store with minimal contact with air.
3
Add the finely chopped red onion, diced tomato and chopped cilantro.
4
Pour in the juice of one lime, season with salt and pepper, and mix into a creamy guacamole with chunks of avocado.

Cooking the sausages

5
Heat a little oil in a pan over medium heat and cook the sausages on all sides for 5-6 minutes until golden.
6
Toast the buns cut-side down in a dry pan or next to the sausages for about 1-2 minutes until lightly crisp.
7
Keep the sausages warm and set up a work surface for assembling the hot dogs.

Assembly and serving

8
Spread a layer of guacamole in each bun, place the toasted sausage inside and sprinkle with grated cheddar.
9
Add a few jalapeño rings to taste and finish with a squeeze of lime if you like.
10
Serve immediately while the sausages are hot and the buns are pleasantly crisp.