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Taco Hot Dogs Recipe


Today is world Hot Dog Day, and whilst it won’t be celebrated over here with as much enthusiasm as say the USA, Canada, and Australia we here at Cruise thought we’d get into the spirit with a Hot Dog recipe with a twist.

Naturally the hot dog originates from the United States, although any one of about 6 people dispute they were the creator. What’s not under dispute is just how popular there are over there. The National Hot Dog & Sausage Council (yes that is a real organisation) estimates that over 20 billion hot dogs are consumed by Americans each year.
Oh yeah and whilst today is officially Hot Dog Day, July has actually been Hot Dog Month over there.

They are a staple of baseball games, and you’d be hard pressed to walk down any major street in a US City and not find a vendor – it’s big business too being a vendor with key hot spots for stalls sometimes costing several hundred thousand dollars to rent for the year.
There is also an annual hot dog eating contest of which the World Record was set in 2013 when American Joey Chestnut ate 69 hot dogs and buns in just 10 minutes!


Now we don’t propose you try to beat any World Records with these, here’s a delicious and easy recipe for Taco Hot Dogs.

(Serves 2)


* 2 small gluten free corn tortillas
* 2 large gluten free sausages
* 1 avocado
* 2 limes
* 40g cheddar cheese, grated
* 2tsp mild salsa, plus extra to serve
* 1/2 tsp dried chilli flakes, or to taste
* Salt & pepper, to taste

To serve:
Sliced tomatoes
Refried beans
Grilled corn on the cob
Remaining salsa


- Preheat the oven to 200c. Prick the sausages and cook in the oven for about 20 minutes until cooked through, turning regularly so they brown evenly.
- Meanwhile, using a potato masher, mash the avocado in a bowl with the juice of half a lime, chilli flakes and seasoning.
- Heat a small dry pan and warm up the tortillas in it one by one, so they become softer and more pliable.
- Down the middle of each tortilla, spread a line of mashed avocado and top with a teaspoon of salsa. Place the sausages on top, sprinkle over the cheese then fold into a taco shape and secure with cocktail sticks.
- Place the taco hot dogs on a clean baking tray and return to the oven for approximately 5 minutes until the cheese melts and the tortillas become harder and crisp up a little.
- Serve with the remaining lime cut in to wedges, the remaining salsa, refried beans, tomatoes and corn on the cob.

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