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These Mexican hot dogs are a fun and different take on the classic. Bookmark this idea for Chanukah as well!
8 corn tortillas
8 hot dogs
1 tablespoon Gefen Corn Starch, dissolved in 1 tablespoon water
oil, such as Gefen Canola Oil, for frying
Gefen Mustard or hot sauce, for serving
Wrap tortillas in a moist paper towel and microwave for 30 seconds to soften.
Place a hot dog on the lower end of a tortilla and brush corn starch mixture on the edges. Roll until sealed and secure with a toothpick if desired.
Heat a few inches of oil in a skillet or Dutch oven to 350 degrees Fahrenheit and fry for three minutes per side, until golden brown. Or, grill them. Prepare taquitos through step 2, then brush the outside with oil and grill for three minutes per side.
Serve with mustard or hot sauce.
This recipe originally appeared in Fleishigs Magazine. For more on Fleishigs Magazine visit www.fleishigs.com ~ Use code KOSHER for 18% off subscriptions!
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