Santa Fe Corn Dog Sandwich
In a large mixing bowl, mix the masa, flour, cornmeal, chile powder, salt, garlic
powder, and cayenne pepper. Add the eggs and milk.
Blend until the batter is smooth.
Chill the batter in the
refrigerator for 1 hour. You
want to make green chile mustard.
You do this by mixing the poblano puree with the Dijon style mustard.
In a heavy pot, heat corn oil to
Take a hot dog and push a skewer
lengthwise through the hot dog. Leave 3 inches of the skewer out.
Dip the hot dog into the batter.
Holding the skewer, dip the
battered hot dog into the hot corn oil.
You want the batter to brown.
(When Doing This - Be Careful.)
Now, let go of the skewer and
allow the battered dog to submerge into the oil.
With a set of tongs, turn dogs
Fry for 3 to 4 minutes. Remove the battered dogs from the
oil and place on a paper towel.
You want the paper towel to absorb any oil.
Use the green chile Dijon mustard