Recipes

Grilled Hot Dog Tortas (Tortas de salchicha)

1 Mins read
0
37
0
Share
Scroll to recipe
Share
Grilled Hot Dog Tortas (Tortas de salchicha)

Grilled Hot Dog Tortas (Tortas de salchicha)

amanda

Equipment

  • - Heavy-duty aluminum foil pouches for grilling

  • - Indoor electric smoker or stovetop smoking accessories

  • - Nonstick grill pan (e.g., Black+Decker 10" Aluminum Grill Pan - Non-Stick)

  • - Serving platters and/or tortilla plates

  • - High-quality food processor for making toppings (e.g., Cuisinart Pulse 210 Plus Food Processor - Stainless Steel)

  • - Digital kitchen scale (e.g., OXO Bamboo Kitchen Scale - 5lb Capacity)

  • - Mixing bowls of various sizes for preparing toppings and sauces

  • - Food storage containers with lids (e.g., Pyrex Glass Meal Storage Containers Set, 3 Piece)

  • - Dough roller (for making buns if desired)

  • - Quality oven mitts

Ingredients

  • About 3 tablespoons unsalted butter, softened

  • 4 large rolls, preferably teleras, Portuguese, kaiser, or ciabatta, split

  • 1/2 cup Refried Black Beans, homemade or canned

  • 8 thin slices yellow American cheese

  • Scant 1/4 cup Mexican crema or crème fraîche

  • 4 teaspoons Dijon or yellow mustard

  • 6 fully-cooked beef hot dogs (2 ounces each), halved lengthwise

Instructions

1

Instruction 1

Heat a large nonstick skillet over medium-high heat. Spread the butter evenly over the cut sides of the rolls. Cook the rolls, buttered sides down, in the skillet until they are light golden brown and crisp, but still soft in the middle, a minute or two.
2

Instruction 2

Spread a layer of beans (a tablespoon or two) over the bottom half of each roll, then put a slice of cheese on the roll bottoms. Spread the crema and mustard over the roll tops and add the remaining cheese.
3

Instruction 3

Cook the hot dogs, cut side down, in the same pan until they're golden brown, about 2 minutes per side. Set the bun bottoms, cheese side down, on top of the hot dogs. Cook for a minute more, so the cheese has a chance to melt.
4

Instruction 4

Flip the bun bottoms and the hot dogs together onto a cutting board. Top with SLICED CANNED PICKLED JALAPEÑOS, THINLY SLICED WHITE ONIONS, slices of RIPE MEXICAN HASS AVOCADO, and a pinch of salt. Cover with the roll tops and press firmly but gently.
0
37
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *