- Recipes
- Mexican hot dog with guacamole
Mexican hot dog with guacamole
Ingredients
Step by step process
Preparation
- 1
Slice the jalapeño into thin rings, coarsely grate the cheddar, and slice the buns lengthwise without cutting 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 finely chopped red onion, the diced tomato, and chopped cilantro.
- 4
Pour in the juice of one lime, add salt and pepper, and mix until you have a creamy but slightly chunky guacamole.
Cooking
- 5
Heat a little oil in a pan over medium heat and brown the sausages on all sides for 5-6 minutes until golden.
- 6
Toast the buns briefly cut-side down in a dry pan or next to the sausages until lightly crisp, about 1-2 minutes.
- 7
Keep the sausages warm and prepare a workspace for assembling the hot dogs.
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, if desired, finish with a squeeze of lime.
- 10
Serve immediately while the sausages are hot and the buns are pleasantly crisp.
More tips:
Prepare the guacamole just before serving and add a little extra lime if you want to slow the avocado's browning while waiting.
Similar recipes
Topic: Mexican Cuisine
