Mexican hot dog
Recipe for a hearty, well-spiced Mexican hot dog with salsa, guacamole and deep-fried onion rings.
Servings 12 hot dogs
Calories 427kcal
Ingredients
Hot dog buns with ketchup
- 25 g fresh yeast
- 300 ml lukewarm milk
- 1 small egg
- 1 tsp sugar
- 50 g ketchup
- 600 g plain flour
- 1 tsp salt
- 50 g butter
- Beaten egg, for brushing
Homemade salsa
- 2 tins tomato polpa (finely crushed tomatoes) or chopped tomatoes*
- 1 lime, juice of
- 1 small red onion, finely chopped
- 3-4 cloves garlic, finely chopped
- 1 fresh jalapeño, finely chopped
- 10 slices pickled jalapeños, finely chopped (adjust to taste)
- 50 ml olive oil
- 50 ml ketchup
- 2 tsp ground coriander
- 1 1/2 tsp ground cumin
- Salt and pepper
Guacamole
- 3 avocados
- 1 lime, juice of
- 2-3 tbsp homemade salsa
- Salt and pepper
Deep-fried onion rings
- 2-3 onions, cut into rings
- 2 tbsp ketchup
- Plain flour
- Neutral oil, for frying
- Salt
To serve
- 12 sausages – I use cheese-filled sausages
- Ketchup
- Finely chopped fresh jalapeño, optional
Instructions
Hot dog buns with ketchup
- Dissolve the yeast in the milk and add the sugar, egg and ketchup.
- Mix the flour and salt, and add it a little at a time until all the flour has been kneaded into the dough.
- Add the butter in small pieces and knead the dough, ideally in a stand mixer, until it comes away cleanly from the sides of the bowl. Cover with cling film and a tea towel and leave the dough to rise in a warm place for about 1 hour.
- Divide the dough into 12 equal pieces of about 85 g each.
- Shape the pieces into oblong rolls, roll each one back and forth under your palms into a long sausage shape, then press them lightly flat.Cover with a tea towel and leave to prove for about 30 minutes.
- Brush the buns with beaten egg and bake in a preheated conventional oven (top and bottom heat) at 215°C for about 10 minutes.Let them cool slightly on a wire rack before you assemble the hot dogs.
Homemade salsa
- Drain the tomatoes thoroughly in a fine-mesh sieve. Stir with a spoon until all the liquid has drained off.*If you use chopped tomatoes, your salsa will be coarser. You can also use one tin of each – it gives the tomato salsa a lovely texture.
- Tip the tomatoes into a bowl with the red onion, jalapeños, garlic, spices, ketchup, lime juice and oil, and stir the salsa together well.
- Season to taste with salt and pepper and keep chilled until serving.
Guacamole
- Halve the avocados, scoop out the flesh and mash it with a fork.
- Add the lime juice and salsa and stir the guacamole together.Season to taste with salt and pepper and keep chilled until serving.
Deep-fried onion rings
- Toss the onion rings in the ketchup.
- Mix the flour with a pinch of salt and toss the onion rings in it.
- Heat the oil to about 160°C and deep-fry the onion rings in a couple of batches until golden and crisp.Drain them on kitchen paper to soak up the excess oil.
Pan-fried sausages
- Place the sausages in a frying pan over a low to medium heat, add a little oil if needed and brush them with ketchup.
- Cook until they are golden, hot through and have a good snap.
Mexican hot dog
- Split the buns and run a line of ketchup along the bottom.
- Lay the sausage on top and finish with salsa, guacamole and deep-fried onion rings.
- Sprinkle with finely chopped fresh jalapeño and freshly ground pepper.
Nutrition
Calories: 427kcal | Carbohydrates: 60g | Protein: 10g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 1903mg | Potassium: 815mg | Fiber: 9g | Sugar: 11g | Vitamin A: 1942IU | Vitamin C: 25mg | Calcium: 105mg | Iron: 6mg