Guacapoli

Funny name, huh. The name of the original recipe is “Chilean-Style Hot Dog with Avocado-Chili Relish” and comes from the Better Homes and Gardens August 2010 issue, p 173. I like the name “Guacapoli” better. It’s fun to say.

Better Homes and Gardens used the “Avocado-Chili Relish”, but when I read the recipe I realized that they were just getting fancy with the naming and that the relish is really a gussied-up chunky quacamole. They also got fancy with “beef frankfurters”, which really = hot dogs. I was more in the mood for polish dogs instead and the thought of a polish with a chunky guacamole was really appealing. Hence the name, Guacapoli.

Whatever you want to call it, this was excellent. Really, really excellent. So, thank you Better Homes and Gardens for this recipe. I hope you don’t mind that I changed it just a little bit. Not much, though.

Changes I made:

  1. I chopped the cilantro instead of snipping it.
  2. I used serrano chiles instead of jalapeno chiles because I didn’t have any jalapenos.
  3. I used a chopped purple onion instead of small shallots or green onions.
  4. I did grind some black pepper, but in the recipe I simply state black pepper because not everyone has a pepper grinder.
  5. And, please forgive me, but I used a polish dog instead of an all beef frankfurter.
  6. Oh yeah, I changed the name from Chilean-Style Hot Dog With Avocado-Chili Relish to Guacapoli.
  7. One more thing Better Homes and Gardens, thanks for giving everyone permission to use either sea salt, kosher salt, or regular salt. That could have been a really stressful moment for anyone who only has plain ole iodized salt.

Guacapoli

For the chunky guacamole–

  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons fresh cilantro, chopped
  • 2 serrano peppers, stems and seeds removed, thinly sliced
  • 2 tablespoons lime juice (about 1 lime)
  • 1 cup diced red tomatoes (recipe states that you can also use green tomatoes)
  • 2 avocados, peeled and seeded, coarsely chopped
  • Sea salt, kosher salt, or salt to taste
  • Black pepper, to taste

Directions

  1. In a bowl, whisk together olive oil, cilantro, serranos or jalapenos, onion, and lime juice.
  2.  Gently fold in tomatoes and avocados. Sprinkle lightly with salt and pepper; set aside.

For the Polish dog

  • 4-6 polish dogs

Grill polish dogs on a medium hot grill until they look like you want them to look. The level of char is absolutely up to your personal taste. If you don’t have a grill, then get them all toasty in a frying pan over medium high heat. Whether you use a grill or a frying pan, remember to turn the polishes so that they get cooked evenly.

For the buns

  • 4-6 hot dog, sub, or other similarly shaped buns
  • 4 tablespoons butter, softened
  • 1 teaspoon minced garlic (use the real stuff, not powdered or granulated)

In a small bowl mix the butter and garlic. Spread butter mixture on the sub rolls. In a large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.

Assemble the guacapoli (couldn’t resist typing that word one more time) as follows (as if you need instructions on this one–I will quote from Better Homes and Gardens– “To serve, tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately.” Got it? Immediately.

As you can see, I like my buns toasted past the light golden stage. I got that gene from my dad.

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