Chili Dog Hand Roll
- Level: Intermediate
- Yield: 4 servings
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
Filling:
4 links ground chorizo sausage
1 tablespoon oil
4 beef hot dogs, cut into 1/2-inch slices
4 pork hot dogs, cut into 1/2-inch slices
1 onion, chopped
2 cloves fresh garlic, minced
1/2 cup tomato sauce
2 tablespoons ground cumin
2 tablespoons garlic powder
Salt
3 cups cooked rice
2 cups chicken stock
One 15.5-ounce can black beans, rinsed and drained
One 15.5-ounce can kidney beans, rinsed and drained
1 cup shredded Monterey Jack cheese
4 large (burrito-size) flour tortillas, grilled
Bacon Sour Cream:
4 dollops sour cream
Crumbled bacon, for topping
4 pinches minced fresh cilantro
Heavy Cream Liquid:
1/2 cup milk
6 eggs, beaten
1 cup sugar
1 tablespoon vanilla extract
2 cooked lobster tails, removed from their shells and chopped
Microgreens, for serving
Directions
- For the filling: Cook the chorizo in the oil in a large Dutch oven, stirring occasionally, until cooked through. Add the hot dogs, onion and garlic and cook until fragrant. Add the tomato sauce, cumin, garlic powder and 2 tablespoons salt and cook, stirring together, 1 minute. Add the rice and stock and cook until the rice is tender. Stir in the beans and cook, stirring occasionally, 10 more minutes.
- Spread the shredded cheese on the tortillas. Spread the chili-rice mix on top of each and roll up like a sushi roll. Slice each roll in half on the diagonal.
- For the bacon sour cream: Stir together the sour cream, bacon and cilantro.
- For the heavy cream liquid: Preheat the oven to 400 degrees F. Stir together the milk, eggs, sugar, vanilla and lobster tails. Pour into a nonstick 8-inch square baking pan and bake for 15 minutes.
- Put a dollop of the heavy cream liquid onto each of 4 plates. Arrange 2 pieces of chili sushi next to each dollop, and top with the bacon sour cream. Scatter microgreens over the top and serve immediately.