LABOR DAY WEEK! Nacho Libre!
When most people grill, we probably think about two things: hot dogs and hamburgers. I’ve been eating them since I was a little kid and continue to love them. My dad and I always have hot dogs on Sundays when watching football and while he’s a purist from his times in New York (mustard and sauerkraut only!), I try to be a bit more adventurous in my toppings. This is a great hot dog, with a twist! It’s definitely something you should try for Labor Day!
This hot dog is boiled, then grilled and I’ve topped it with a simple guacamole, two types of chiles, chedder cheese, and crushed tortilla chips. You could make this with any type of hot dog you want – beef, pork, turkey, even veggie. We get our hot dogs fresh made from The Fresh Market deli in Brentwood, TN.
Nacho Libre Hot Dog (serves 4)
4 hot dogs
4 hot dog buns
juice of 1 lime
1 red jalepeno chile, sliced.
slices of pickled jalapenos
tortilla chips, crumbled
Ok, I cook my hot dogs twice. First, I boil them. My dad likes them boiled, I like them grilled, so this way we can both be happy. And keeping the dog in the warm water will ensure the dog is piping hot when you bite into it. So, get a nice pot of water and turn the heat to high. Drop in the hot dogs and let them cook until they rise to the top. At this point, you can eat the dogs or leave them to stay warm. Some people flavor this liquid with beer, mustard, onions, garlic, and/or herbs/spices. Feel free to add whatever you want to the water.
If you want boiled hot dogs, take them out of the water and work on the toppings. If you’re like me and you want them nicely charred and grilled, turn up your grill to high and lay the dogs down for about 5-6 minutes until they get those great grill marks. When the dogs are hot, put a slice or two of cheddar cheese on them and let the heat of the dog melt the cheese.
Once your dogs are cooked, work on the topping, which is crazy easy. Take the pit out of the avocado and scoop it into a bowl. Mash the avocado, add the lime juice, and the sliced red chile. Season this with salt. You did toast those buns, right?
Now, time to assemble and eat. It’ll look like this:
Take your toasted bun and put the hot dog/cheese down the middle. Spread the avocado mixture on top of the dog. Top it with pickled jalepenos and crushed tortilla chips.
The old American classic just took an epicurean adventure. Try it out and let me know what y’all think!