At Claudette Zepeda's regional Mexican restaurant in San Diego, this dish is served as an homage to the Sonoran hot dog. Easy hacks like crumbled chorizo make this restaurant favorite easy to pull off for backyard entertaining.
Process all cilantro crema ingredients in a blender until smooth. Set aside.
Toss together all kimchi slaw ingredients in a large bowl until combined. Set aside.
Cook chorizo in a skillet over medium-high, stirring to crumble, until lightly browned, 5 to 6 minutes. Remove from skillet. Add hot dogs to skillet, and cook until seared on all sides, 6 to 7 minutes. Remove from skillet.
Spread mayonnaise inside buns, and sear cut sides of buns in skillet over medium-high until lightly browned. Place hot dogs in buns. Add chorizo and kimchi slaw; drizzle with cilantro crema. Sprinkle with chicharróns; garnish with sliced scallions, and serve immediately.
Cilantro crema and kimchi slaw may be made up to 2 days ahead; cover and chill until ready to serve.
Crisp Mexican-style lager.
This was...dangerously good. I don’t eat pork, so I subbed french fried onions for the chicharróns.
These are amazing!! I used a good quality hot dog and a sturdy pretzel bun. Will make again and again