Mixtas Guatemalan Recipes

MIXTAS (GUATEMALAN)

Steps:

• Mixtas: Heat hot dogs. Cook cabbage in salted water until tender. Heat flour tortillas. Serve hot dogs on tortillas. Top with cabbage, guacamole and salsa, if desired.
• Guacamole: Smash avocados and mix until smooth. Add garlic salt and lemon juice. Mix well.

MIXTAS: GUATEMALAN HOT DOGS

Steps:

• Cut the avocados in half, remove the seed and the skin. Put the green part in a big bowl, add lime juice and salt, and mash it up.
• Add the serrano pepper, onion, garlic, and cilantro. Mix until homogenous. Taste, add more salt if necessary. Cover and leave out while finishing the rest of the recipe.
• Heat up a skillet on medium heat with no liquid. Add your tomatoes, and let them char, about 5 minutes. Then, turn them to a second side and char on that side, about 3 minutes. Remove from heat. Add to another bowl, and mash the tomatoes.
• To the mashed tomatoes, add serrano peppers, lemon juice, mint, and salt to taste. If more acidity is desired, add vinegar or more lemon juice.
• Heat up a skillet on medium heat. Add your hot dogs, char on each side, about a minute or 2 per side. Remove from heat.
• Add tortillas to the skillet, toast on both sides briefly, about 10-15 seconds each.
• Put the wiener in the middle of the tortilla. Guac on one side, cabbage on the other. Add as much chirmol as you like on top of the wiener, then sprinkle queso fresco on top of that. Finish with mustard.

GUATEMALAN HOT DOG (MIXTAS)

Steps:

• To Make The Guatemalan Slaw: Toss shredded cabbage with the juice of one lime, chopped cilantro and minced red onion. Drizzle with olive oil, enough to just coat the mixture. Season with salt and pepper.
• To Make The Guacamole de Antigua: Remove the flesh from the avocado and mash with a fork in a bowl. Mix in the red onion. Squeeze the juice of half a lime over the mixture. Rub the teaspoon of oregano between you fingers to release the herb's oils and then add to avocado mixture. Add salt to taste.
• To Make The Mixtas: When the hot dogs are done serve on warm tortillas (you may double layer the tortillas, if you prefer) with Guatemalan slaw, guacamole de Antigua, hot sauce and green chilies. Tip: Butterfly the hot dogs in half lengthwise for better piling.