Updated: 10/31/2018 4:22 PM | Print Story |  Email

Mixtas and Schucos: Guatemalan Hot Dogs

Before you head out with the kiddos to go trick or treating, you’ll need a spooky and spectacular dinner idea that's easy to make and delicious.  Amalia Moreno Damgaard stopped by to make Guatemalan Hot Dogs.  For more information on Amalia, click here.

Guatemalan Hot Dogs
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Serves 4 to 6 people

8 to 12 corn tortillas or 4 to 6 hot dog buns, halved and grilled on the inside
1 batch Guatemalan guacamole (recipe below)
1 to 2 packages low-fat beef or turkey hot dogs or sausage of choice, halved lengthwise, griddled until medium brown
1 batch Curtido (herbed pickled cabbage slaw, recipe below) or 1 batch Curtido Crudo (spicy lime cabbage slaw, recipe below)

Condiments:
Mustard
Mayonnaise
Hot pepper sauce
Ketchup

To make mixtas, warm tortillas in a preheated toaster oven for about 1 1/2 minutes or heat them in a nonstick skillet for 1 minute per side.
Top each corn tortilla with 1 or 2 teaspoons of guacamole, a half or whole hot dog, slaw, mustard, mayonnaise, hot sauce, and plenty of ketchup.

To make shucos, spread 2 teaspoons of guacamole on one side of the bun and mayonnaise, mustard, and ketchup on the other side. Add a whole hot dog and top with slaw and hot sauce.

GUATEMALAN GUACAMOLE
Recipe by Chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Makes about 1 3/4 cups

3 ripe avocados, mashed to a chunky texture
2 tablespoons freshly squeezed lime juice
1 tablespoon shredded onion
1/2 teaspoon crumbled oregano
1/2 teaspoon kosher salt

Combine all the ingredients in a bowl and mix them well. Taste and adjust seasonings, if needed.

CURTIDO
Herbed Pickled Cabbage Slaw
Recipe by chef Amalia Moreno-Damgaard (AmaliaLLC.com)
Makes 4 cups

3 cups green cabbage, shredded
1/2 cup thinly shredded carrots
3 cups very hot water

3 tablespoons champagne vinegar or white wine vinegar
3/4 teaspoon crumbled oregano
1 Serrano pepper, thinly sliced (optional)
3/4 teaspoon kosher salt

Combine the cabbage, carrots, with the hot water in a nonreactive bowl.
Add the rest of the ingredients and mix well to blend flavors. Let the curtido sit for 15 to 20 minutes before serving. Taste and adjust seasonings, if needed.

Curtido Crudo (spicy lime cabbage slaw): In a bowl, thoroughly mix 3 cups shredded cabbage; 3 tablespoons freshly squeezed lime juice; 1/2 cup julienned carrots or red bell pepper; 1 thinly sliced Serrano, jalapeño, or other hot pepper of choice; and 3/4 teaspoon kosher salt. Taste and adjust seasonings, if needed.

HOT APPLE PIES
Spiced Fresh Cider with Guava and Pineapple Juice, Tuaca, and Whipped Cream
Serves 4 to 6 people
Spice Sachet
1/2 canela stick (Ceylon cinnamon)
3 cups fresh apple cider
½ cup each guava and pineapple juice (or more to taste)
½-3/4 cup water (optional, to bring the sweetness down)

Tuaca liquor
Whipped cream
Chile/Chocolate/Cinnamon powder for sprinkling

Add the cinnamon stick and all juices to a saucepan and bring to a quick boil. Lower the heat, cover, and simmer until aromatic (about 10 minutes).
Taste and adjust sweetness by adding water, if needed.
Serve in mugs. Add the Tuaca liquor (about 1 ounce per person), followed by the hot cider and finish with a heavy head of whipped cream. Springle the powders.


Amalia’s Note: You can make this punch in a Crock-Pot. Simply combine all ingredients in the Crock-Pot and set it on high. When the punch is aromatic, adjust the heat to the lowest setting, and let it sit until you’re ready to serve it. The punch tastes even better on day two.