HOT DOG MEXICANO
List of Ingredients
HOT DOG MEXICANO
Why offer a recipe for a hot dog along with recipes for
authentic Sonoran foods?
The reason is simple. Mexicans have taken the humble hot
dog to a new level of culinary art.
Although seldom prepared in homes, "Hot Doggeros" with
small carts appear on most street corners in the evening.
Although, each has his own specialty the basic ingredients
are the same.
As for me, I have always tolerated hot dogs and found them
best when I am really hungry, but the Mexican style hot
dog has changed that. I and my whole family really enjoy
them.
The biggest problem that you will encounter in preparing
these hot dogs is finding the rolls.
Standard hot dog buns are just not going to work.
Even the gourmet buns that I have seen in the U.S. are
inadequate. The Mexican bun is like a large, oblong
parker house role. In fact the version for hamburger
rolls is call "pan Virginia" suggesting the origin
of the relatively sweet and tender roll. It is not pan
birote, a very different kind fo roll. The Mexican bun
is distinctly oversized for the hot dog ... a necessity
to accommodate all of the garnishes that are applied.
Start with a good hot dog. The favorite in Mexico is
the Rosarito brand which used to be available in the
U.S. It is a lot cheaper and almost equal in quality
to Oscar Mayer. I recommend standard size hot dogs ...
not ball park types. Wrap the dog in bacon and cook it
over charcoal ... Mesquite is best if you can find it.
Spread Mayonnaise, ketchup, and mustard (if you
want it) all over the inside of the split roll and
then add the weeney which should almost disappear.
Now garnish with some or all of the following.
The first ingredients are more or less required:
Shredded lettuce
Chopped fresh tomato
Cheese (shredded jack, cottage, or nacho type)
Guacamole (the good stuff is best ... seldom
available here but see our recipe below)
Jalape�os
Chopped onions
Pinto beans (whole or refried)
Kernels of cooked corn
Chopped tripas or chopped beef
I need a dozen napkins to eat a hot dog like this
but Mexicans who are professionals at eating
standing up on street corners can down the whole
thing without the slightest sign of food all over
the face and clothing ... the way I end up.
~~~~ Guacamole:
Take a ripe avocado, peel it and remove the seed.
Add a little squirt of lime juice, salt and pepper
and water (less is better).
Some Sonoran cooks add queso de casa (drained cottage
cheese is close).
Crush the avocado with a fork and mix until lumpy.
Put the seed in the mixture to help prevent browning.
This ain't the stuff you buy at Costco for sure.
I always wonder at our yuppie american gourmets
chowing down on the expensive slop that passes
for guacamole in the United States. Recipe
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