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.  

Plating:

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

Pairing:

cocktail: Cilantro Margarita

beer: pilsner or Mexican lager