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BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

May 20 2013

Angels Stadium Southwestern Cali Dog

    1 avocado
    1 cup sour cream
    4 hot dogs
    Four 6-inch flour tortillas
    1 cup shredded iceberg lettuce
    1 cup pico de gallo

Preheat deep-fryer or heat 4 cups of vegetable to 350 degrees.

To make the avocado crema sauce, blend together the avocado and sour cream. Set aside.

Wrap each hot dog with a tortilla and fry in the deep-fryer or oil until golden brown, about 6-7 minutes. Make sure either the deep-fryer or the oil is very hot before frying in order to avoid the tortillas from unwrapping. Drain the hot dogs on a paper towel.

To assemble the dish, place each of the fried hot dogs onto ¼ cup of lettuce. Spoon the pico de gallo evenly over each hot dog and drizzle with a little of the avocado crema sauce.