Add a twist to traditional hot dogs with this avocado version, inspired by the traditional "Completo" as they are enjoyed in Chile.
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
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
- 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.