A Trio of Hot Dog Burritos

All three of these recipes came from Rachael Ray’s “Big Orange Book.”  These were a fun play on a decked out hot dog that was wrapped up in a flour tortilla, burrito style.  She modeled them after ballpark hot dogs from three iconic cities, Los Angeles, New York, and Chicago.  These were really cute and tasty!  Use regular hot dogs or knockwursts, really whatever you want.  I’ll write all three recipes out.  Enjoy!

L.A. BALLPARK BURRITOS

Ingredients:
4 beef or pork hot dogs
Drizzle of EVOO
4 tomatillos, husked, rinsed, and chopped
2 dill pickles, chopped
1 jalapeno, seeded and finely chopped
1/4 red onion, finely chopped
2 tsp lime zest
Juice of 1 lime
1/4 cup chopped fresh cilantro
Salt and pepper
1 (15 ounce) can black beans, drained
1 tsp ground cumin
1 tbs hot sauce
4 large flour tortillas
1 cup shredded Monterey Jack cheese (I used deli sliced pepper Jack cheese instead)
1 cup shredded lettuce

Directions:
I am assuming you are using fully cooked dogs. Prick the hot dogs all over with a fork. Drizzle the EVOO in a skillet and heat to medium-high. Char the hot dogs all over, until browned to your liking. Remove to a plate.
Combine the tomatillos, pickles, jalapeno, red onion, lime zest and juice, and cilantro in a bowl. Toss together and season with salt.
Heat the beans in a small skillet over medium heat, and season with cumin, hot sauce, and salt.
Heat a large non-stick skillet over medium heat. Add one tortilla, heat on one side, then flip it. Sprinkle some cheese down the middle. When the cheese is starting to melt, transfer it to a plate. Repeat with remaining three tortillas.
To assemble: in the center of the tortilla, place one quarter of the beans, some shredded lettuce, one quarter of the salsa and a hot dog. Tuck in the ends and roll up like a burrito. Make 3 more the same way. Cut in half if desired, and serve.

N.Y. DELI BALLPARK BURRITOS

Ingredients:
1 (16 ounce) can bbq baked beans
2 tsp hot sauce
1 tsp Worcestershire sauce
Black pepper
1 pound sauerkraut, rinsed and drained
1/4 cup spicy brown mustard
1 cup beer
4 large flour tortillas
4 deli slices Swiss cheese
1 small white onion, finely chopped
4 hot dogs

Directions:
Prepare the hot dogs in the same way as for the L.A. burritos.
Heat the beans in a small pan over medium heat and add the hot sauce, Worcestershire sauce, and black pepper. Mix gently.
Combine the sauerkraut in a small pan with the mustard and beer. Bring to a boil, then simmer for 5 minutes.
Heat a tortilla in a large non-stick skillet over medium heat on one side, then flip. Add a slice of cheese down the middle of the tortilla. When it melts, transfer the tortilla to a plate. Repeat with remaining three tortillas.
To assemble: top the cheese with one quarter of the beans, some sauerkraut mixture, some chopped raw onion, and a hot dog. Tuck in the ends and roll up like a burrito. Make 3 more the same way. Cut in half if desired and serve!

CHICAGO BALLPARK BURRITOS

Ingredients:
4 hot dogs
1/4 cup yellow mustard
2 tbs white wine vinegar
1/4 cup EVOO
1 heart of romaine lettuce, chopped
2 jalapenos, seeded and very thinly sliced
2 tomatoes, cut into wedges
1/2 red onion, thinly sliced
Celery salt
Black pepper
4 large flour tortillas
1/2 cup sweet pickle relish
4 large spears of pickles, your preference

Directions:
Prepare hot dogs as directed above.
Whisk the mustard, vinegar and EVOO in a medium salad bowl. Add the lettuce, jalapenos, tomatoes, and onions to the bowl, toss to coat, and season with celery salt and pepper. In a large non-stick pan over medium heat, warm the tortillas one at a time on both sides. Transfer to a plate when done.
To assemble: pile one quarter of the salad down the middle of a tortilla, top with relish, then add a hot dog and pickle spear. Tuck in the sides, roll up like a burrito. Repeat with the other 3 tortillas. Halve if desired and serve.

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About jwall915

I love to cook and I love to travel! This blog explores my love of both. I share recipes and restaurant reviews, and I blog the trips I take.
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