MEXICAN CHILI HOT DOG
MEXICAN CHILI HOT DOG

MEXICAN CHILI HOT DOG

Yield
1 portion
Print Email
Ingredients: Measure:
Pork shoulder
 5 lbs
Onions, halved
 3
Guajillo chilies, deseeded
 6
Thyme, fresh
 1/2 bunch
Chicken stock
 3 quarts
Oranges, quartered
 4
1
Demi baguette roll, toasted
 1
Pork Carnitas (see recipe)
 2 oz
Onion, sliced
 1/2 oz
Salsa verde
 2 oz
Cilantro leaves
 1 tbsp
Crunchy tortilla strips
 1 oz

Directions

  1. To make PORK CARNITAS: In a hot rondeau, sear the pork until brown. Add the onions, chilies and thyme. Cook until onions are soft and all ingredients are aromatic.

  2. Add the chicken stock and oranges. Bring to a boil, then reduce heat and cover. Simmer until pork is fork tender. Shred pork with two forks and hold in liquid for service.

  3. To make SANDWICH: On a hot grill, butterfly and char the frank until heated. Lightly toast the roll.

  4. Layer sandwich ingredients on the butt of the roll in the following order: grilled frank, Pork Carnitas, raw onion, salsa verde, cilantro leaves, tortilla strips, crown of roll. Cut sandwich in half and serve.

View Nutrition Information