After visiting Claudette Zepeda's regional Mexican restaurant in San Diego, Calvin brought home the recipe for Chorizo Hot Dogs. We tried them last night and will have them again over Labor Day weekend. This dish is served as an homage to the Sonoran hot dog. Easy hacks like crumbled chorizo make this easy to pull off for backyard entertainment.
Ingredients
CILANTRO CREMA
· 1/2 cup Mexican crema
· 1/2 bunch fresh cilantro, roughly chopped
· 1 serrano chile, stemmed and roughly chopped
· 1 scallion, roughly chopped + 2 tablespoons fresh lime juice
KIMCHI SLAW
· 3 ounces drained kimchi (preferably Mother-in-Law’s), thinly sliced
· 2 tablespoons kimchi liquid from jar
· 3 ounces thinly sliced bok choy
· 2 scallions, thinly sliced + 2 tablespoons chopped fresh cilantro
HOT DOGS
· 4 ounces fresh Mexican chorizo
· 4 (3 1/2-ounce) Wagyu beef hot dogs
· 1/2 cup mayonnaise
· 4 hot dog buns, split
· 1 1/2 ounces chicharróns, crushed + Thinly sliced scallions garnish
Directions
Make the cilantro crema
1. Process cilantro crema ingredients in a blender until smooth.
Make the kimchi slaw
1. Toss all kimchi slaw ingredients in a large bowl until combined.
Make the hot dogs
1. Cook chorizo in a skillet over medium-high, stirring to crumble, until lightly browned, 5 minutes. Remove from skillet. Add hot dogs to skillet, and cook until seared, 6 minutes. Remove from skillet.
2. Spread mayonnaise inside buns, and sear cut sides of buns in skillet over medium-high until lightly browned. Place hot dogs in buns. Add chorizo and kimchi slaw; drizzle with cilantro crema. Sprinkle with chicharróns; garnish with sliced scallions, and serve immediately.
Make Ahead
Cilantro crema and kimchi slaw may be made up to 2 days ahead; cover and chill until ready to serve.