Dairy-Free Chilean Completos (Hot Dogs) with Avocado and Tomato Salsa

Ingredients

• 4 Hot Dog Buns
• 4 Hot Dogs
• 1/4 cup Dairy-Free Mayonnaise
• 1 Avocado
• 1 Tomato
• 1/4 cup Red Onion
• 2 tablespoons Cilantro
• 1/2 cup Sauerkraut
• 2 tablespoons Mustard

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Dice the 1 tomato into 0.635 cm pieces. Finely dice the 1/4 cup of red onion. Chop the 2 tablespoons of cilantro. In a small bowl, combine the diced tomato, diced red onion, and chopped cilantro; stir well to create the tomato salsa.
2. 2Cut the 1 avocado in half, remove the pit, and scoop the flesh into a separate small bowl. Mash the avocado with a fork until it reaches a smooth or desired consistency.
3. 3Heat a 25.4 cm skillet over medium heat (148.9-162.8°C / 150-160°C). Place the 4 hot dogs in the skillet and cook for 7-10 minutes, turning them every 2-3 minutes, until they are browned on all sides and an internal temperature of 71°C is reached.
4. 4While the hot dogs are cooking, or immediately after removing them, carefully wipe the 25.4 cm skillet clean. Return the skillet to medium-low heat (121.1-135°C / 120-135°C). Place the 4 hot dog buns, cut side down, in the skillet and toast for 1-2 minutes until the cut surfaces are lightly golden.
5. 5Place one cooked hot dog into each of the 4 toasted hot dog buns. Spread the 1/4 cup of dairy-free mayonnaise evenly inside each bun. Top each hot dog with a portion of the mashed 1 avocado, the prepared tomato salsa, 1/2 cup of sauerkraut, and 2 tablespoons of mustard. Serve immediately.

Substitutions

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