Hot dogs
Description
Perfect for the table and for drinks. The original Tex-Mex hot dog is ready. This dish is more of a Mexican interpretation of American cuisine. It belongs to South American Texan cuisine. It turns out unusual and juicy. There is no ketchup here, although I wouldn't mind adding some. The appetizer is ready. Serve immediately.
Instructions
- 1
Step 1
To prepare the dish, take hot dog buns, sausages, boiled or canned corn, guacamole, herbs (onion, parsley, dill), spices, salt, oil, a few drops of lemon juice, and bell pepper.
- 2
Step 2
Chop the herbs. I used green onion and parsley. You can use other herbs to your taste. This will only add color and aroma to the hot dog. To the chopped herbs, add corn and a little vegetable oil, lemon juice, salt, and ground black pepper.
- 3
Step 3
Mix all the ingredients. Dice the cleaned bell pepper and mix again.
- 4
Step 4
On a well-heated grill pan, brown the buns and sausages on both sides.
- 5
Step 5
Remove the buns from the grill. Their crust will become crispy, but the bun will stay soft inside. With a sharp knife, make a cut on one side, but not all the way through. The bun should open like a book, but the two halves should not come apart.
- 6
Step 6
Place guacamole in the split. Use one to two teaspoons per bun (heaping). Spread evenly. I used store-bought sauce with additives. It doesn’t matter much. You can also make this sauce at home. Place one sausage on top of the sauce on each bun.
- 7
Step 7
Now fill all the buns with sauce and sausages.
- 8
Step 8
Top each hot dog with a little corn mixture.
- 9
Step 9
Serve the hot dogs to the table immediately.