Hotxolo
Eduardo Hilario Limón Cervantes
Deliciously hotdog very Mexican, with jalapeño and warm esquites. Hence the name from the pre-Hispanic dog Xoloescuintli. This recipe is simply a different delight that you must try.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 5 ears corn, de-seeded
  • 1/4 onions
  • 2 tablespoons oil
  • 1 sprig epazote
  • salt
  • 8 sausages
  • 8 hot dog buns
  • 8 Jalapeño chiles
  • mayonnaise
  • mustard
  • ketchup
Preparation
45 mins
15 mins
Low
  • Finely chop the onion, sauté it in oil, and add the corn kernels. Lightly brown and season with a little salt.
  • Add the epazote and cook over low heat for 7 minutes. Stir constantly to prevent burning. Once ready, set aside.
  • Carefully cut the tail and tip of the jalapeños and hollow them out without breaking them.
  • Insert a sausage lengthwise into each jalapeño and place them with a little oil on the grill until they are nicely browned.
  • Spread mayonnaise to taste on the hotdog bun and place a sausage with the grilled jalapeños.
  • Top with warm esquites and add ketchup and mustard to taste.
  • Serve immediately; it is a delicious, spicy snack that is very Mexican.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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