![Chorizo and Kimchi Hot Dogs](https://cdn.statically.io/img/www.foodandwine.com/thmb/Au_zD0Qmb5sD5NWLOuktc5MPg1E=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/chorizo-and-kimchi-dogs-FT-RECIPE0819-74abcc92e9154e729c7e98e248daa3c7.jpg)
Ingredients
CILANTRO CREMA
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1/2 cup Mexican crema
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1/2 bunch fresh cilantro, roughly chopped
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1 serrano chile, stemmed and roughly chopped
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1 scallion, roughly chopped
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2 tablespoons fresh lime juice
KIMCHI SLAW
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3 ounces drained kimchi (preferably Mother-in-Law’s), thinly sliced
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2 tablespoons kimchi liquid from jar
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3 ounces thinly sliced bok choy
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2 scallions, thinly sliced
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2 tablespoons chopped fresh cilantro
HOT DOGS
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4 ounces fresh Mexican chorizo
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4 (3 1/2-ounce) Wagyu beef hot dogs
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1/2 cup mayonnaise
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4 hot dog buns, split
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1 1/2 ounces chicharróns, crushed
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Thinly sliced scallions, for garnish
Directions
Make the cilantro crema
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Process all cilantro crema ingredients in a blender until smooth. Set aside.
Make the kimchi slaw
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Toss together all kimchi slaw ingredients in a large bowl until combined. Set aside.
Make the hot dogs
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Cook chorizo in a skillet over medium-high, stirring to crumble, until lightly browned, 5 to 6 minutes. Remove from skillet. Add hot dogs to skillet, and cook until seared on all sides, 6 to 7 minutes. Remove from skillet.
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Spread mayonnaise inside buns, and sear cut sides of buns in skillet over medium-high until lightly browned. Place hot dogs in buns. Add chorizo and kimchi slaw; drizzle with cilantro crema. Sprinkle with chicharróns; garnish with sliced scallions, and serve immediately.
Make Ahead
Cilantro crema and kimchi slaw may be made up to 2 days ahead; cover and chill until ready to serve.
Suggested Pairing
Crisp Mexican-style lager.