Oaxaca Dog Recipes

RODEO DOG

Steps:

• Dice small yellow onion. Sauté onion in oil until translucent.
• Add heavy cream and bring to a boil. Slowly add cream cheese, Oaxaca cheese, and Cheddar cheese until fully incorporated.
• Add salt and pepper to taste. Set aside and reserve for cooked pasta.
• Add cavatappi pasta to boiling salted water for 6-8 minutes. Drain water once cooked.
• Combine with hot cheddar mac and cheese sauce.
• Combine all ingredients and boil until reduced to sauce consistency.
• Bubbles will slow and sauce should coat back of spoon.
• Set oven to 350ºF.
• Mix all ingredients together and spread out into a thin layer. Cook until golden brown.
• Place bacon on baking sheet and cook in 350ºF oven for 20-25 minutes, or until crispy.
• Cut bacon into small pieces and reserve for later.
• Briefly toast challah lobster bun on grill with butter, keeping an eye on bun to ensure it doesn't either burn or dry out.
• Next, grill 1 hot dog in a pre-heated pan with a dollop of butter and cook for roughly 2-3 minutes.
• Place grilled hot dog between toasted challah lobster bun.
• Thinly cut entire scallion on a diagonal for garnish. Set aside.
• Warm cavatappi and mac and cheese sauce, and top hot dog.
• Next, drizzle with warm House BBQ sauce.
• Garnish hot dog with desired amounts of reserved cooked bacon, Parmesan breadcrumbs and scallions.

NACHO DOG

Steps:

• Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.
• Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop.
• Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.
• Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

OAXACA DOG

Steps:

• Mole: Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil and heat until it begins to shimmer. Add the onions and cook until soft, about 4 minutes. Add the garlic and cook for 30 seconds. Stir in the tomatoes, chicken stock, chipotle and chili powders, bring to a boil and cook for 10 minutes.
• Add the mango, raisins, tortillas and almonds and cook, stirring occasionally, until mangoes are soft and the mixture is reduced by half, about 30 minutes. Cool for 5 minutes before adding it to a blender.
• Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the saucepan over high heat, add the honey, maple syrup, molasses, cinnamon, clove, allspice and chocolate. Cook until reduced to a sauce consistency, about 10 minutes and season with salt and pepper, to taste.
• Onions: Combine lime juice, vinegar, sugar, salt and chile in a medium saucepan and bring to a boil over medium heat. Cook the mixture until the sugar is dissolved. Remove from heat and let cool for 5 minutes.
• Put the onion slices in a small bowl. Pour the warm vinegar mixture over and toss to coat. Cover and refrigerate for at least 4 hours and up to 48 hours, stirring the mixture a few times.
• Preheat a grill or griddle to medium.
• Hot dogs: Cook the hot dogs on grill or griddle until golden brown and the skin is crisp. Put in the buns and top each with some of the mole sauce, cheese, avocado and pickled red onions.