Ingredients

Tortillas, corn or flour
Guacamole
Hotdogs or sausages, your preference
Chirmol salsa
Shredded cabbage dressed with lime and a bit of mayonnaise
Crumbled queso fresco
Tajin seasoning to sprinkle

 

Additional options:
Pico De Gallo
Sliced jalapeños
Taco-spiced ground beef
Chopped onion
Chopped cilantro
Ketchup, mustard and mayo

Directions

Lightly toast or warm the tortillas one at a time in a skillet, about 30 seconds on each side. Remove and keep warm wrapped in a tea towel.

Meanwhile prepare the hotdogs however you wish. I cut mine in half the long way and cooked them in a grill pan. I think this way makes it easier to add the toppings without them rolling off the hot dog.

Spread the guacamole on each tortilla, lay the hotdog on top, and then layer the Chirmol salsa, cabbage, queso fresco and any additional toppings that you like. For my Mixtas, I added a squeeze of mayo thinned with lime juice, and a dusting of Mexican Tajin seasoning. You may want to serve the Mixtas with more of the cabbage slaw or this Radish Salad.

Muy delicioso!

Country:
Guatemala


Notes and Instructions

Recipes and photo credit: Linda McElroy