“Oh, come on,” said Tequila Mockingbird when I first posed the question. She further explained: “If you’ve been drinking all night, it’ll save your life. You’re not going to catch COVID-19 if you ever ate at Oki-Dog. It would give COVID-19 heartburn.”
Homemade Oki Dog
1 can of Hormel chili without beans
2 Hebrew National Beef Franks hot dogs
3 slices Hillshire Farm Ultra Thin Sliced Pastrami
1 slice Kraft Singles American singles cheese
1 large Mission Tortilla flour tortilla
Shake out the jelly-like blob of chili into a small pot and place over a low flame on a backburner while you boil water for hot dogs. Once the water has boiled, submerge the franks and leave them in for five minutes. While the hot dogs cook, warm up the tortilla on a griddle or pan. Then use the same pan to fry a few slices of pastrami with a little oil—I threw on a dash of veggie oil. Reserve a cold slice of cheese for eventual assembly. The chili should be properly heated by the time the dogs are done.
To assemble, scoop up a one-third cup of chili and spread it out in a line along the lower third of the tortilla. Plop the cheese right in the middle of the chili, and balance one hot dog on top. Quickly fold the lower flap of the tortilla over the meat-and-cheese pile, and lightly press it into the edge of the chili puddle to encase the food. Place the second hot dog atop the folded tortilla flap, and set the pastrami slices on top of it. Fold the sides of the tortilla flanking the meat toward the center to keep the ingredients in place, and flip the meat-and-cheese pocket over the hot dog and pastrami pile to lock it in. Fold the food pockets upward again to form a burrito.
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