Mexico City Vegan Chorizo Dog w/ Fresh Guac, Chipotle Crema, and Tortilla Strips

Difficulty: 3/5 (5 being hardest)
Spice Level: 2/3 (3 being spiciest)

Prep & Cook Time: 60-65 minutes
Servings: 4

The Challenge: Chorizo Hot Dog

I wanted a new challenge - making my own hot dogs. But then, I went to a restaurant over the holiday break with my family that made all of these uniques version of hot dogs. They had one that was a chorizo dog that was loaded with Mexican ingredients - guacamole, cotija cheese, tortilla strips, chipotle cream, and bacon. 

I thought it sounded delicious as a vegan challenge ... so here we are - Mexico City Vegan Chorizo Dog. 

The "hot dog," spiced like chorizo is the basis for this dish. It is made from a combination of beans, wheat gluten, spices, and several other elements. These dogs are EN FUEGO my friends. A bit spicy, tasting like chorizo, and the consistency is very similar to a sausage dog. EPIC!

We the lathered on chipotle crema, a specialty guacamole I've spent years perfecting, and crushed tortilla chips. Since this isn't your typical "dog," we served it in a hoagie roll for an absolutely AMAZING dish. 

Warning - you will need a steamer to make these dogs. I got one for like $25 to complete this dish and it will come in handy for steaming veggies in the future. 

I can't wait to make this again + again + again. Let's get into it.

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Chorizo Dogs

• 1 tbl of avocado oil (olive works)
• large shallot, diced
• 3 cloves garlic, minced
• 3/4 cup canned pinto beans, drained + rinsed
• 1/2 cup water
• 1 + 3/4 tbl coconut aminos
• 1 tbl tomato paste
• Spices: 3/4 teaspoons smoked paprika, 1/2 tsp cumin, 1/2 tsp ancho chili powder, 1 tsp oregano, 1/2 tsp coriander, 1/4 tsp sea salt, 1/2 tsp ground mustard, 1/2 tsp pepper, 1/4 tsp celery seed, 1/4 tsp smoked sea salt (optional), pinch or two of cinnamo
• 1 cup vital wheat gluten
• 1/3 cup dry rolled oats
• 2 tbl nutritional yeast
• 1 tbl flaxmeal
• 2 tbl of water

Fresh Guac

• 2 avocados, ripe
• 1/4 cup grape tomatoes, diced
• handful of cilantro, diced
• 1/4 cup radish, diced
• 1/4 cup carrot, diced
• 1/4 cup poblano pepper, diced
• 1 corn on cob, kernels cut off
• 1 lime, juiced
• 1/2 tsp sea salt

Chipotle Crema

• 1 chipotle in adobo sauce + 1 tbl of the adobo sauce
• 1/4 cup vegan mayo
• 1/2 lime, juiced

Other

• 1/2 cup crushed tortilla chips
• 4 small hoagie rolls (toasted if preferred)

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Equipment You'll Need:

Cutting Board . Sharp Cutting Knife . Measuring Cups . Measuring Spoons . Mixing Bowl . Food Processor . Steamer Pot . Aluminum Foil . Medium Frying Pan . Small Mixing Bowls . Ramekin

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Before You Cook:

• Wash and cut all fresh ingredients
• Fill water in bottom of steamer pot and bring to boil

1. To start, add oil to medium frying pan. Turn heat to medium and heat for 90 seconds. Add in diced shallots + garlic. Cook for 3-4 minutes until softened.

2. Add onions + garlic to food processor  or high-speed blender along with beans, water, coconut aminos, tomato paste, and spices. Mix until it creates a smooth paste.

3. Next, mix together the oats, gluten, nutrtional yeast, and flaxmeal. Pour the paste on top and use your hands to work the ingredients together. Add in 1-2 tbl of water to form a solid block. If its crumbly at all, you need more water. It should form together into a firm solid mass that you can pick up.

4. Cut the chorizo dog mixture into four equal parts and roll it in your hands until you have an oversized hot dog shape. Rip off four pieces of aluminum foil about 6 inches long and place the dogs in the middle of the foil.

5. Now, seal the aluminum foil by rolling the foil around the dog and twisting the ends tightly. You want to make sure the twists are super tight...the foil acts as the casing as we steam it to cook it.

6. Place the dogs in the top part of the steamer pot and place over the boiling water pot. Cover the pot. Steam the dogs for 45 minutes. Make sure you have filled the pot with plenty of water to steam for 45 minutes.

7. While the dogs are steaming, whisk your crema ingredients together in a small bowl. Set aside.

8. With 15 minutes left of steaming, make the guacamole. Add lime juice + salt to bottom of medium bowl. Add in all the chopped ingredients sans avocado. Mix well with a spoon. Add in avocado then mix with a fork + spoon to break up the avocado and mix in but keep it chunky.

9. Once the dogs are done steaming, unwrap the foil. To form the chorizo dog, place the dog in a small hoagie roll, top with guac, crema, and tortilla chips. Enjoy!!!