Recipe courtesy of Butch & Babe's
Elote Dog
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- Level: Advanced
- Total: 8 hr 30 min (includes resting time)
- Active: 45 min
- Yield: 6 servings
- Level: Advanced
- Total: 8 hr 30 min (includes resting time)
- Active: 45 min
- Yield: 6 servings
Ingredients
Elote Dog:
Corn Dog Batter:
Magic Sauce:
Elote Spice:
Pickled Red Onions:
Directions
Special equipment:
6 ice pop sticks; a deep fryer or deep-fry thermometer; a smoker; apple wood chips- Stick each hot dog with an ice pop stick. Leave enough space to hold on to the sticks.
- Turn a deep fryer or pot of oil to medium heat until it reaches 350 degrees F.
- Dip your stuck hot dogs in Corn Dog Batter. Remove from batter and let the dog drip off excess batter. Drop the corn dogs into the oil one at a time. Cook, 2 to 2 1/2 minutes, then turn and cook for an additional 2 1/2 to 3 1/2 minutes. Drain and cool hot dog for 1 to 3 minutes.
- Place hot dog on its serving dish and drizzle liberally with Magic Sauce, then sprinkle each dog with queso fresco, Elote Spice, Pickled Onions and cilantro.
Corn Dog Batter:
- Mix together the cornmeal, flour, milk, eggs, sugar and baking powder in a bowl with a whisk. Refrigerate overnight.
Magic Sauce:
- Preheat a smoker for cooking at 225 degrees F.
- Halve the onion with its skin on. Cook in the smoker over apple wood chips for 2 hours.
- Blend sour cream, mayonnaise, smoked paprika, cayenne, jalapeno, zest and lime juice and a smoked onion half (save the other half for another use) in a blender until smooth; refrigerate overnight.
Elote Spice:
- Put cayenne, coriander, cumin, smoked paprika and salt in a container of your choosing and shake it up.
Pickled Red Onions:
- Mix onions with sugar and salt in a bowl, then let sit for 5 minutes.
- Meanwhile, bring vinegar and 2 cups water up to a boil in a small saucepan. Pour over onions. Refrigerate overnight.
