The next time you are craving Mexican, why not impress your guests and start the Gluten Free party with our Mexican Style Chorizo Hot Dogs using our Sourdough Long Rolls! The perfect recipe to spice up any event, created by the talented Bec at Food Design Studio!
INGREDIENTS
CORN SALSA:
- 3 husks of corn, husk removed and corn kernels sliced off and charred in a frying pan over a
high heat
- 1 green jalapeno, seeds removed and finely diced
- ¾ cup chopped coriander
- Pinch of sea salt and cracked black pepper
- 1 lime, juiced
HOT DOG:
- 4 Gluten Freedom Sourdough Long Rolls
- 4 large chorizo sausages, pan fried or cooked on the bbq
- 1 small red onion, peeled and finely sliced into rings
AVOCADO CREMA:
- 1 large ripe avocado, peeled and stone removed
- 1 cup pure sour cream
- ½ clove of garlic, peeled
- 1 lime, juiced
TO SERVE:
- Parmesan cheese or Romano Cheese, crumbled into thick chunks
- Fresh lime wedges
- Fresh coriander leaves
- Avocado Crema recipe
INSTRUCTIONS
- To make the corn salsa, place all ingredients into a medium sized bowl and stir to combine.
- To make the avocado crema, add all crema ingredients to a high speed blender and blend until
smooth and creamy.
- Heat the rolls as per the packet instructions.
- When creating your hotdogs, layer the ingredients well so you get a little taste of everything with
every bite.
- Finish off with an extra squeeze of lime juice and crumbled parmesan cheese chunks.
