Mexican Hot Dogs
Here is a true definition of Spanglish cooking. The reason I love my blog and the food in it.
A hot dog in a tortilla, topped with a simple ensalada de nopales.
I am a cross-bred cook who loves to take the best of both worlds and bring them together to make my taste buds sing, “halleluiah, give me more!” That is exactly the feeling I get when hot dogs and tortillas are on the menu. Once you’ve had a hot dog like this, you’re life will never be the same. In my opinion, they are so much better in a tortilla. Even if it’s just the hot dog and tortilla, with no toppings!
The first time I introduced this concept to my husband (decades ago), he wasn’t all that interested. Now he’ll have one classic American hot dog, and one with a tortilla. As for me, I detest traditional hot dogs. It is rare for me to have a hot dog in a bun.
This 4th of July weekend, when you go to a barbecue, or have a barbecue at home, TRY IT! Warm up a tortilla on the grill, roll up a hot dog with it, and judge for yourself. You might like it.
Nopales are optional.
- ½ cup cilantro, chopped
- 1¼ cup tomato, diced
- ½ teaspoon sea salt
- ¼ cup onion, minced
- lemon juice to taste
- 1 or two cups cooked seasoned nopales (optional)
- 4 cooked hot dogs
- 4 warm corn tortillas
- In a large bowl combine the cilantro, tomato, salt, and onion. Add lemon to your liking. Nopales can be bought in glass jars in the Mexican food aisle at most grocery stores, but are not necessary.
- Warm up the tortillas on a griddle or grill just before the hot dogs are done being cooked.