Sichuan Hotdog Tacos
A creative fusion dish combining hotdogs with Sichuan flavors in a taco format.
Ingredients
- 3-4hotdogs
- 1 bunchcilantro, chopped (stems and all)
- 1 bunchscallions, sliced
- 1-2chile (jalapeño or thai chiles)
- small pinchcumin
- small pinchblack pepper
- small pinchsalt
- small pinchSzechuan pepper (if you have it)
- couple splashesneutral oil
- couple splashestamari/soy sauce
- couple splashessesame oil
- toasted sesame seeds
- mayo (Kewpie preferred)
- corn tortillas
Instructions
Cut the hotdogs into matchsticks (or on a bias or whatever you’re feeling).
Heat up your skillet with the neutral oil, cook your dogs until they get some good color/char on them. Remove from skillet, leave as much fat behind as you can.
Add scallions, chiles, and spices to the skillet, get a small bit of char on the scallions and warm the spices.
Lower the heat, add the cilantro, cook a touch.
Return dogs to skillet, add splashes of tamari/soy and sesame oil, plus the sesame seeds, all to taste.
To plate: warm your tortillas, add a smear of mayo, top with the hotdog mixture.