Recipe by Tara Cox
Makes two Hot Dogs
- 1 Feltman’s hot dog
- ¼ cup fresh pineapple, juice reserved
- ½ tablespoon pickled jalapeno
- ¼ teaspoon cumin
- ½ tablespoon white onion
- 1 tablespoon chopped cilantro
- ¼ - ½ lime
- Pinch of salt
- 2 mini tortillas (“street taco” sized); sweet Hawaiian style preferred
- Shredded mexican cheese
- In a small bowl, mix together pineapple, pickled jalapeno, cumin, onion, and cilantro. Spritz with lime. Add a pinch of salt and stir. Taste and adjust ingredients to your preferences, adding pickled jalapeno for more kick or pineapple for a sweeter salsa.
- Place taco shells in a pan or griddle over low heat. Top with shredded cheese, let melt slowly while hot dogs are being prepared. When cheese is melted, transfer to a plate.
- Place a pan over medium heat.
- Cut the hot dog in half crosswise then cut each half again, lengthwise. Cut each quarter in half lengthwise and then chop into little chunks).
- In a small bowl, mix hot dog pieces with a small amount of pineapple juice. If there’s not enough juice, mix a small amount of sugar and warm water together until the sugar dissolves and pour over hot dogs.
- Add hot dogs to the pan, keeping heat at medium. Stir occasionally ensuring all sides get browned; you’ll notice dark bits as the hot dogs begin to caramelize. After about 5 minutes, remove hot dogs and divide among the taco shells.
- Top with pineapple salsa and enjoy!