Chicago Dog Tacos

Yum

Ingredients:

• 3 Corn Tortillas (Guerrero is my personal favorite, always the softest)
  
• 2 Hot Dog Wieners (Johnsonville: Beddar with Cheddar-favorite)
• 4 Gherkin Baby Dill Pickles 
• 1 Serrano Pepper
• 3 Pickled Okra
• 9 Sliced Peperoncino Peppers
• 1/4 cup diced onion
• 1/2 tbsp Sriracha
• 1/4 cup Mayonnaise
• Fresh cracked Pepper
• Celery Salt

I hated hot dogs as a kid.  They were flavorless meat on bread with mustard, not anything to be excited about eating.  It wasn't until I discovered the Chicago Dog that I got into hot dogs as an adult.  The idea of putting ingredients that typically didn't go on a hot dog excited my creativity.  This is probably where my new fascination of Bloody Mary's comes from.  Trying to find the perfect combination is a challenge I always want to explore.  Shortly after exploring any and everything I could put on a hot dog, I discovered what was causing my stomach problems...gluten.  I was heartbroken to lose my new favorite food.  Then, I discovered gluten free hot dog buns!!!!  Well, they were not so great, and by not so great I mean I would spit out the bread to eat what was left in the middle.  What do I do? Shortly after  I discovered the magical corn tortilla and its many uses.  Let's turn my favorite food into a taco I decided.  

Directions:

1. Cut the  hot dogs in half lengthwise.  Turn over and cut lengthwise again  leaving four equal spears.  Dice the hot dogs into about 6 cm pieces.   Place pieces into a skillet and warm until they begin to blacken on sides, remove from skillet.
2. Place corn tortillas into skillet.  I prefer my corn tortillas cooked in a little bit of oil until a little crispy on both sides.  Usually takes about 30 seconds per side .
3. Cut okra in half lengthwise.  
4. Cut serrano pepper in half and core out the seeds and stems.  Cut pepper in little strips.
5. Dice onion.
6. Cut baby gherkin pickles into half lengthwise.  Then cut other half leaving four spears like the hot dogs.  Dice into equal parts.  I like this thick relish over a normal store bought relish.  Love the crunch.
7. Mix mayonnaise with sriracha.  Sriracha  mayonnaise   is surprisingly   delicious.  Definitely give it a try even  if you have doubts.
8. Now assemble your taco.  Corn tortilla, diced hot dogs, diced baby gherkin relish, diced onions, peperoncino peppers, pickled okra halves, and strips of serrano peppers.  Drizzle sriracha  mayonnaise   over tacos to complete.  Add fresh cracked pepper and the essential celery salt to complete  this easy meal.