The name says it all: Tex-Mex burrito hot dogs. There is absolutely nothing wrong with this spin on the hot dog. Nothing! For hot dog week, I knew that I had to pay homage to the culinary cuisine that I’ve been craving the most this pregnancy, There are so many ways I could go with this one, but I knew a burrito style hot dog would be easiest.
I think the boy liked this recipe.
But I couldn’t tell.
I love that you can grill up the tortilla right after the hot dogs are cooked, and that the tomato avocado salsa can be made ahead of time. We paired these lovely Tex-Mex burrito hot dogs with regular iceberg lettuce, but you can get really hardy and use romaine or mixed greens. I hope you like this one!
Tex-Mex Burrito Hot Dogs
3 tomatoes, seeded and chopped
1 small onion, minced
2 haas avocados, chopped
3 teaspoons chili powder
2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon apple cider vinegar (use can substitute lemon or lime juice)
1 cup shredded lettuce
1 cup Mexican cheese blend
Grilled hot dogs (we use all beef and kosher)
Tortillas (we used whole wheat, but corn would be yummy)
Combine the first 7 ingredients in a medium bowl. Stir. Cover and let sit at room temperature until the hot dogs or done. This can be made the night before and placed in the fridge, as well.
Grill hot dogs to preferred doneness. Once hot dogs are done, place tortillas on grill and grill for 30 seconds to 1 minute on each side. They should be soft, not burnt, but with great grill marks.
Place the hot dog in the tortilla, top with tomato avocado salsa, Mexican cheese blend and shredded lettuce. Wrap any way you like and serve immediately.