Mexican Bratwurst Dog with BBQ Tostones
Take your bratwurst game to next-level perfection with this Mexican Bratwurst Dog recipe.
Servings: 8
Ingredients
Chorizo chili
- 1 lb. fresh ground chorizo
- 1/2 cup small diced yellow onion
- 2 garlic cloves minced
- 28 oz. can crushed San Marzano-style tomatoes
- 4 tsp. Worcestershire sauce
- 1 cup Mexican amber beer
- 2 tsp. smoked paprika
- 4 Tbsp. tomato-based sofrito (such as Goya brand)
- 2 tsp. tomato paste
- 2 tsp. chili powder
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 5 Tbsp. vegetable oil
- salt and freshly ground black pepper
Pico de Gallo
- 5 plum tomatoes cut into small dice
- 1/2 cup small diced red onion
- 1 medium serrano pepper minced
- 1/2 cup chopped cilantro
- Juice of 1 whole lime
- salt and freshly ground pepper
Chipotle aioli
- 1 cup mayonnaise
- 1 chipotle pepper seeds removed
- Juice of 2 fresh limes
- 1 Tbsp. rice wine vinegar
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
BBQ dry rub
- 2 Tbsp. kosher salt
- 1 Tbsp. freshly ground black pepper
- 3 tsp. brown sugar
- 1 tsp. white sugar
- 2 tsp. smoked paprika
- 1 tsp. garlic powder
- 1 tsp. onion powder
BBQ Tostones
- 3 green (unripened) plantains
- Bbq dry rub (recipe above)
- 1/2 cup vegetable oil
Mexican Bratwurst Dogs
- 8 Omaha Steaks Gourmet Bratwurst
- 8 hot dog buns (preferably top-cut)
- Chorizo Chili (recipe above)
- Pico De Gallo (recipe above)
- Chipotle aioli (recipe above)
- 1 ripe avocado
- store-bought fried shallots (or onions)
Instructions
Chorizo Chili
- Preheat grill to 450°F direct heat and place a large cast iron pan over the heat. Add 3 Tbsp. of vegetable oil to pan and brown ground chorizo for 6 to 8minutes, until fully cooked.
- Remove chorizo from pan with slotted spoon and set aside. Add remaining 2 Tbsp. vegetable oil, diced onion, minced garlic, chili powder, smoked paprika, sofrito, and tomato paste and sauté until lightly caramelized and fragrant, about 1 minute.
- Add beer to mixture in pan and reduce by about 1/3 in volume. When reduced, add crushed tomatoes,Worcestershire sauce, onion powder, garlic powder, and cooked chorizo. Stir until well-incorporated and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper.
Pico de Gallo
- Add all ingredients to a medium-sized bowl and stir together until well incorporated. Season to taste with salt and freshly ground black pepper.
Chipotle Aioli
- In the bowl of a food processor, add chipotle pepper, lime juice and rice wine vinegar, and blend until fully incorporated.
- Add mayonnaise, salt, and pepper, and blend until fully incorporated.
BBQ Tostones
- Preheat grill to 450°F direct heat and add vegetable oil to medium-sized cast iron pan.
- Peel green plantain, slice into about 1/2” slices, about 8 to 10 slices per plantain.
- Drop plantain slices into oil and fry on both sides until lightly golden brown, about 2-3 minutes.Remove from heat and drain on a paper towel-lined plate.
- Using the back of a spatula, carefully smash the green plantain medallions until they’re flattened.
- Drop plantain slices back into oil and fry until golden brown and crispy. Remove from heat and lightly toss with BBQ dry rub.
- Serve immediately with Mexican Bratwurst Dogs.
Mexican Bratwurst Dogs
- Preheat grill to 450°F direct heat and grill bratwurst on both sides, about 5 to 6 minutes per side, until browned and fully cooked.
- Lightly toast hot buns on both sides, about 5 to 10 seconds per side.
- Slice ripe avocado into 16 thin slices.
- To assemble Mexican Bratwurst Dog, place bratwurst and 2 avocado slices in toasted bun. Top with chorizo chili, then with pico de gallo, drizzle with chipotle aioli, and finish with fried shallots. Serve with BBQ tostones and enjoy.