Place hot dogs in the water, and cook 5 -7 minutes or until heated through. Cover,and set aside in the refrigerator until ready to use.ġ. 1 Poblano pepper, roasted, seeded and cut into long thin stripsĬombine all ingredients in a large bowl and mix thoroughly, season with salt and pepper.2 small or 1 large jicama, peeled, and cut into long thin strips.Add 3/4 cup of the nopales mixture to the crema/ sour cream and stir to combine, Cover, and set aside in the refrigerator until ready to use In a food processor, combine everything except the crema/sour cream and blend until almost smooth. 1 ½ cup Mexican style crema or sour cream.1 (30 oz) jar or can of Nopales, drained and rinsed.Cover, and set aside in the refrigerator until ready to use. 3 TB Ready to use Mole (Dona Maria or similar brand)Īdd ingredients in a bowl and stir to combine.
2 TB Vienna® Beef brand Neon Green Relishħ. 1 tsp Vienna® Beef brand Yellow MustardĢ. Place hot dog in the steamed bun and garnish in this order:ġ. *If steaming the buns: Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. 8 Kosher dill pickle spears (1 per hot dog).1 package hot dog buns with poppy seeds*.Vienna Beef is a paid sponsor of Sonoran Living
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