This simple recipe wraps hot dogs (or sausage) in a tortilla, fries it until golden and then serves it with a fiery hot, creamy sauce called Mexican chimichurri pizza sauce.
Lay a tortilla flat and place the hot dog at one end. Roll up in the tortilla and use toothpick to secure the tortilla in place. Repeat with each hot dog.
12 long hot dogs or sausage, 12 flour tortillas
Heat oil in large skillet and fry the tortilla-wrapped hot dog on each side until crisp and golden brown (only a few minutes)
1/4 Cup oil
For the Pizza Sauce
While the banderillas are frying, make the sauce.Cut the end off of each chile and tap to remove most of the seeds (leaving the seeds in will make it more spicy, so it’s up to you).
20 Chiles de Árbol
Heat the oil in a skillet over medium-high heat, then toast the chiles. Cook them in the oil for a minute, then flip them. Do NOT burn them, or your salsa will be bitter.
2 Tablespoons olive oil
Add the toasted chiles, evaporated milk, mayonnaise, onion, garlic, mustard and salt to a blender and puree until smooth.
1 Cup Evaporated Milk, 4 Tablespoon Mayonnaise, 1/4 large Onion, 1-2 Garlic Clove, 1 Tablespoon Dijon Mustard, Salt to taste
Serve the banderillas with the sauce drizzled over them and more on the side for individual preferences.
Video
Notes
TIPS & NOTES:
When toasting the chiles in oil, be careful not to burn them or they will make the sauce taste bitter. Don’t let them turn black (start over if they do).
If the sauce is too thick for your preference, add a little water to the blender little by little until it is the consistency you like
Use dried chilis rather than fresh as the flavor will be more concentrated.