Elote Dog

yields 2

  • 2 split-top hot dog rolls
  • 2 chorizo links (fresh, not cured)
  • 1 t canola oil
  • 1/2 cup mayo
  • 1/2 t ancho chile powder
  • 1/4 t smoked paprika
  • juice of 1/2 lime
  • 1 T cojita cheese crumbled
  • 1 T cilantro chiffonade 

Combine mayo, ancho chile powder, smoked paprika, lime juice and salt & pepper; set aside.  Heat cast iron skillet to medium, add oil.  Cook chorizo links until browned on all sides and cooked through; set aside.  Toast hot dog rolls in skillet.  


Place chorizo links in toasted rolls.  Drizzle ancho chile mayo on sausages.  Top with corn, cojita crumbles, and cilantro.  Serve with lime wedges.


cocktail: Cilantro Margarita

beer: pilsner or Mexican lager