Guatemalan Hot Dog Mixtas Recipes

GUATEMALAN HOT DOG (MIXTAS)

Steps:

• To Make The Guatemalan Slaw: Toss shredded cabbage with the juice of one lime, chopped cilantro and minced red onion. Drizzle with olive oil, enough to just coat the mixture. Season with salt and pepper.
• To Make The Guacamole de Antigua: Remove the flesh from the avocado and mash with a fork in a bowl. Mix in the red onion. Squeeze the juice of half a lime over the mixture. Rub the teaspoon of oregano between you fingers to release the herb's oils and then add to avocado mixture. Add salt to taste.
• To Make The Mixtas: When the hot dogs are done serve on warm tortillas (you may double layer the tortillas, if you prefer) with Guatemalan slaw, guacamole de Antigua, hot sauce and green chilies. Tip: Butterfly the hot dogs in half lengthwise for better piling.

LOADED GUAC HOT DOGS

Steps:

• Preheat a grill to medium-high heat.
• Coarsely mash the avocados in a medium bowl. Lightly mix in the cilantro, vinegar, jalapeno, lime juice and onion. Season the guacamole liberally with salt.
• Grill the hot dogs, turning ever few minutes so they get grill-marked on all sides, until heated through, about 8 minutes.
• Remove some of the insides of the hot dog buns and discard. Grill the buns for 2 to 3 minutes until toasted on the inside.
• Spread a small amount of the guacamole inside each hot dog bun. Put a hot dog on each bun. Top with more guacamole and crumbled chips.

MIXTAS (GUATEMALAN)

Steps:

• Mixtas: Heat hot dogs. Cook cabbage in salted water until tender. Heat flour tortillas. Serve hot dogs on tortillas. Top with cabbage, guacamole and salsa, if desired.
• Guacamole: Smash avocados and mix until smooth. Add garlic salt and lemon juice. Mix well.