OH MY. Weve just experienced HOT-DOG heaven with our TLT MEXI-DOG! Sausages, lovingly given to us by Grey Lynn Butchers. Artisan bread rolls from il Forno. So thats a good start! We sautéed our onions in chipotle gravy and toasted cumin seeds. THEN! We lathered our rolls with: TLT SALSA ROJA: INGREDIENTS • 3 TOMATOES • 2 GARLIC HEADS • 1/2 CAYENNES CHILLI • 1 CHIPOTLE • 1/4 ROASTED • 5ML LIME JUICE • SALT N PEPPER METHOD ROAST GARLIC CLOVES (IN SKINS) ON A COMAL (OR PAN) UNTIL BLACKENED AND CHARRED. REMOVE BLACKENED HUSKS. BLITZ EVERYTHING WITH A STICK WAND. TASTE AND ADJUST TIL PERFECT. Then we melted some mozzarella in the saussie pan and smeared it along the side of the roll. Then we placed the saussie in, topped it with queso fresco and coriander + squeeze of lime. BOOM!!!! Happy mouth!
Posted on: Sat, 07 Jun 2014 08:18:53 +0000
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