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Grass-fed Guacamole Dawgitos 18

Serves 1 (double it, triple it or do what you must to feed more)

While on a business trip in France some years ago, I was surprised to see taquitos offered on the menu of a place that billed itself as Tex-Mex. Trust me, this is probably the only Tex-Mex place that has ever opened up shop in Nice on the Ligurian Sea. The small rolled tortillas arrive and to my wonder, they were wrapped around length cut slices of pepperoni. Interesting twist, and since Europe’s lack of refrigeration doesn’t lend itself to keeping chicken or beef around long, it made sense they were working with what they had.

Fast forward to 2018. At Seattle’s Pecado Bueno in Wallingford, they will sell you a hot dog wrapped in bacon. So, when I recently requested taquitos, the ‘filling’ question was asked, and I responded, ‘hot dog.’ “No way” said my server.

I’ve wrapped hot dogs in tortillas, and by god, I’ll do it again. So, if you missed these during Cinco de Mayo, fear not, here’s the recipe you can make at home.

Guacamole Mix

  • 1 avocado. hauled out (save the seed)
  • 1 garlic clove - peeled and crushed
  • 1 TBS chopped shallot
  • Salt & pepper to taste
  • Splash of lime juice

Taquitos

  • ½ cup extra light olive oil
  • 4 mini corn tortillas (slider-style, 4" diameter)
  • 2 grass-fed hot dogs - each sliced in half
  • 1/4 cup of shredded sharp cheddar or Mexican cheese

Directions

1. Combine all the guacamole ingredients in a medium bowl, mash together until well-blended and store in the fridge.

2. Warm the oven to 350 degrees.

3. In a small or medium sauté pan, heat the extra light olive oil over medium heat to 350 degrees. One at a time, place the tortillas into the pan and deep-fry them until soft and malleable. Place them on a paper towel, pat them dry and repeat until done.

4. Place a slice of dog into a tortilla, lay in about a finger's size amount of cheese, wrap and place in a small baking pan or cookie sheet. Repeat.

5. Place the baking pan or cookie sheet into the oven, cook for 15 minutes and serve.

Notes

  • You can make the guacamole up to the day ahead of time. Be sure to place the seed into the mix, cover with plastic wrap and store in the fridge. Between the seed and the lime, the guac should not discolor and will stay fresh.
  • The mini/slider style tortillas are available at Central Market under the Mi Rancho brand. They are organic as well.
  • Want to relive my European experience? Substitute 4 ounces of pepperoni or dried landjaeger sausage for the hot dogs.
  • Watching your calories? Enjoy this with a mixer of Diet Squirt and Hornitos Reposado shots!

Tom Mehren/May 2018


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