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°F
| 175°C 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.
Makes 8 servings.
Recipe provided courtesy Chilean Avocado Importers Association.
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