Add a twist to traditional
hot dogs with this avocado version, inspired by the traditional
"Completo" as they are enjoyed in Chile.
All-Star AvoDog
2 tablespoons vegetable oil
1 large white onion, thinly sliced
8 hot dog buns, wrapped in foil and warmed
in oven (350 degrees F. for 10 to 15 minutes)
8 bun-length hot dogs
Mayonnaise
Ketchup
Mustard
Hot sauce
2 medium ripe tomatoes, seeded, diced
1 small white onion, chopped finely
2 large ripe Hass avocados, peeled, pitted,
cut in small chunks and mashed
Juice of two fresh limes
Salt
In large skillet, heat oil over medium
to high heat; place sliced onions in pan. Cook, stirring frequently,
until onions are wilted and begin to brown, about 15 minutes.
Cook hot dogs per preferred method: grill
until lightly charred and heated through; steam; or cook in saucepan
with water (bring hot dogs in water to a boil; remove from heat
and let sit, covered, until ready to serve).
On each of 8 warmed hot dog buns, spread
about 1 teaspoon each (in following order): mayonnaise, ketchup,
mustard, hot sauce. Place hot dog on dressed bun and top with
some grilled onions. Top with some chopped tomato, raw onion,
and mashed chunks of avocado. Sprinkle with a little lime juice
and salt, and serve immediately.
