– All beef Hot Dog (Kirkland or Hebrew national)
– Corn tortilla
– California Mexican blend shredded cheese (to cook crispy on the tortilla)
– California Mozzarella cheese (for gooey cheese inside) – Di Stefano
– Onions
– Cilantro
– Chipotle aioli
Throw the hotdog on the Japanese grill over binchotan charcoals.
While that’s cooking, throw a small handful of California Mexican blend cheese on the griddle.
Place tortilla on the cheese. Add extra California Mexican blend cheese on the end of the tortilla, basically extending the tortilla with crispy cheese. Add California mozzarella cheese in the center of the tortilla along with onions, cilantro, chipotle aioli and the Hot Dog. Gently take the tortilla and fold it from both ends so that the two ends with the crispy cheese extension are touching and seal. Leave the tortilla on the griddle until the mozzarella is completely melted in the center.
Recipe developed by Misako Ohba, Bincho Taco, San Diego, CA
