- St. Martha: Patron of Dieticians
Angels Stadium Southwestern Cali Dog
- 1 avocado
- 1 Cup sour cream
- 4 hot dogs
- Four 6-inch flour tortillas
- 1 Cup shredded iceberg lettuce
- 1 Cup pico de gallo
This recipe takes a ballpark favorite — the hot dog —and a California favorite — Southwestern flavors — to create a unique, signature dish for Angels fans to enjoy.
Preheat deep-fryer or heat 4 cups of vegetable to 350 degrees.
To make the avocado crema sauce, blend together the avocado and sour cream. Set aside.
Wrap each hot dog with a tortilla and fry in the deep-fryer or oil until golden brown, about 6-7 minutes. Make sure either the deep-fryer or the oil is very hot before frying in order to avoid the tortillas from unwrapping. Drain the hot dogs on a paper towel.
To assemble the dish, place each of the fried hot dogs onto ¼ cup of lettuce. Spoon the pico de gallo evenly over each hot dog and drizzle with a little of the avocado crema sauce.