Mexican Bratwurst Dog with BBQ Tostones

Take your bratwurst game to next-level perfection with my Mexican Bratwurst Dog recipe. This juicy brat is piled high with spicy chorizo chili, fresh pico de gallo, creamy avocado, chipotle aioli, and crispy shallots on a toasted bun and served with barbecue-dusted tostones, all made on the grill! Be ready to dish out seconds when you serve this mouthwatering brat at your next tailgate, barbecue, or family dinner. Now, who’s hungry? Let’s dig in.

How to Grill Bratwurst

Omaha Steaks Gourmet Bratwurst are a juicy blend of lightly seasoned pork and beef with a natural beef casing. They are fully cooked and grill-ready! Simply defrost and grill 5 to 6 minutes on each side until golden brown and plump; next, it’s time to add the toppings!

How to Make a Mexican Bratwurst Dog

This Mexican Bratwurst Dog is loaded with flavorful toppings, so make sure to use top-sliced hot dog buns to fit more deliciousness on your brat. To assemble a Mexican Bratwurst Dog, first place grilled bratwurst in a toasted bun, then top with chorizo chili, place two avocado slices in each bun, add pico de gallo, drizzle with chipotle aioli, and finish with crispy fried shallots. Serve this delicious dog with BBQ Tostones for the ultimate meal.

BBQ Tostones – The Perfect Side Dish

Tostones are simply crispy, fried green plantains. They are a staple dish throughout the Caribbean and Latin America and the perfect side dish for this Latin-inspired bratwurst. You may think this dish will taste sweet like a banana, but instead it is savory and starchy, like a potato. Add the BBQ dry rub for a crunchy, delicious side dish that pairs perfectly with the Mexican Bratwurst Dog – it will have you (and your guests) coming back for more!

Print Recipe

Mexican Bratwurst Dog with BBQ Tostones

Take your bratwurst game to next-level perfection with this Mexican Bratwurst Dog recipe.

Prep Time25 mins

Cook Time45 mins

Total Time1 hr 10 mins

Course: Main Course

Cuisine: Mexican

Servings: 8

Author: Omaha Steaks

Ingredients

Chorizo chili

• 1 lb. fresh ground chorizo
• 1/2 cup small diced yellow onion
• 2 garlic cloves minced
• 28 oz. can crushed San Marzano-style tomatoes
• 4 tsp. Worcestershire sauce
• 1 cup Mexican amber beer
• 2 tsp. smoked paprika
• 4 Tbsp. tomato-based sofrito (such as Goya brand)
• 2 tsp. tomato paste
• 2 tsp. chili powder
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 5 Tbsp. vegetable oil
• salt and freshly ground black pepper

Pico de Gallo

• 5 plum tomatoes cut into small dice
• 1/2 cup small diced red onion
• 1 medium serrano pepper minced
• 1/2 cup chopped cilantro
• Juice of 1 whole lime
• salt and freshly ground pepper

Chipotle aioli

• 1 cup mayonnaise
• 1 chipotle pepper seeds removed
• Juice of 2 fresh limes
• 1 Tbsp. rice wine vinegar
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper

BBQ dry rub

• 2 Tbsp. kosher salt
• 1 Tbsp. freshly ground black pepper
• 3 tsp. brown sugar
• 1 tsp. white sugar
• 2 tsp. smoked paprika
• 1 tsp. garlic powder
• 1 tsp. onion powder

BBQ Tostones

• 3 green (unripened) plantains
• Bbq dry rub (recipe above)
• 1/2 cup vegetable oil

Mexican Bratwurst Dogs

• 8 Omaha Steaks Gourmet Bratwurst
• 8 hot dog buns (preferably top-cut)
• Chorizo Chili (recipe above)
• Pico De Gallo (recipe above)
• Chipotle aioli (recipe above)
• 1 ripe avocado
• store-bought fried shallots (or onions)

Instructions

Chorizo Chili

• Preheat grill to 450°F direct heat and place a large cast iron pan over the heat. Add 3 Tbsp. of vegetable oil to pan and brown ground chorizo for 6 to 8minutes, until fully cooked.
• Remove chorizo from pan with slotted spoon and set aside. Add remaining 2 Tbsp. vegetable oil, diced onion, minced garlic, chili powder, smoked paprika, sofrito, and tomato paste and sauté until lightly caramelized and fragrant, about 1 minute.
• Add beer to mixture in pan and reduce by about 1/3 in volume. When reduced, add crushed tomatoes,Worcestershire sauce, onion powder, garlic powder, and cooked chorizo. Stir until well-incorporated and simmer for 10 minutes. Season to taste with salt and freshly ground black pepper.

Pico de Gallo

• Add all ingredients to a medium-sized bowl and stir together until well incorporated. Season to taste with salt and freshly ground black pepper.

Chipotle Aioli

• In the bowl of a food processor, add chipotle pepper, lime juice and rice wine vinegar, and blend until fully incorporated.
• Add mayonnaise, salt, and pepper, and blend until fully incorporated. 

BBQ Tostones

• Preheat grill to 450°F direct heat and add vegetable oil to medium-sized cast iron pan.
• Peel green plantain, slice into about 1/2” slices, about 8 to 10 slices per plantain.
• Drop plantain slices into oil and fry on both sides until lightly golden brown, about 2-3 minutes.Remove from heat and drain on a paper towel-lined plate.
• Using the back of a spatula, carefully smash the green plantain medallions until they’re flattened.
• Drop plantain slices back into oil and fry until golden brown and crispy. Remove from heat and lightly toss with BBQ dry rub.
• Serve immediately with Mexican Bratwurst Dogs.

Mexican Bratwurst Dogs

• Preheat grill to 450°F direct heat and grill bratwurst on both sides, about 5 to 6 minutes per side, until browned and fully cooked.
• Lightly toast hot buns on both sides, about 5 to 10 seconds per side.
• Slice ripe avocado into 16 thin slices.
• To assemble Mexican Bratwurst Dog, place bratwurst and 2 avocado slices in toasted bun. Top with chorizo chili, then with pico de gallo, drizzle with chipotle aioli, and finish with fried shallots. Serve with BBQ tostones and enjoy.

More Chef Rose Recipes:

• Mojo Pork Cuban Sandwiches
• Mediterranean Filet Mignon Skewers
• Philly Cheeseburger Sliders