Hot Dog Chili Pie Burrito W/Cilantro Aioli And Red Sauce

We sold something similar to this when I was chef at a tavern many years ago. It caught the attention of the newspaper and was a complete success. I give you the chili pie burrito complete with a juicy hot dog, cilantro aioli and my take on a mild red sauce.

The Red Sauce:

3 c water

1 1/2 c white distilled vinegar

1 tsp soy sauce

2 tbs cayenne

1 tsp white granulated sugar

1 tsp onion powder

1/2 tsp salt

1/4 tsp garlic powder

1/2 tsp paprika

2 1/2 tbs chili powder

1/2 tsp MSG

1-6 oz can tomato paste

For The Aioli:

1 c real mayonnaise

1 c cilantro, fine chopped

1 tsp lime juice

For The Chili:

1 lb ground beef, 80/20

2 c water

2 tbs chili powder

2 tsp onion powder

1 tsp garlic powder

1 1/2 tsp cayenne

2 tsp paprika

1 tsp beef bullion or salt to taste

1-8 oz can tomato sauce

1 tbs tomato paste

Everything Else:

4 burrito size tortillas

2 c corn chips

4 hot dogs, cooked

1 1/2 c diced yellow onion

2 c shredded cheese

sour cream, (optional)

cilantro, chopped (optional)

Start your red sauce by combining everything except for the tomato paste. Bring to a boil and add the tomato paste. Reduce heat and mix it around until the paste dissolves. Simmer for an additional 20 minutes. Remove from heat and allow to cool. Store in the refrigerator.

Now, it’s time to make the short-cut cilantro aioli. Combine all ingredients in a bowl and mix well. Chill until ready to use.

Finally, now that you have the hard stuff out of the way, start the chili by adding meat to a medium sauce pot over medium high heat. Add water and break up as fine as you can get it. Add everything except for the tomato sauce and tomato paste. Bring to a boil. Reduce to simmer and add the tomato sauce. Cook for 30 minutes or until chili has reduced by 1/3. Mix in tomato paste. Cook for another 15 minutes, stirring often.

Assemble these burritos by adding 2/3 c strained chili to each warmed tortilla. Top with 1/2 a cup of corn chips, 1/2 c cheese and 1 hot dog each. Sprinkle each with about 1 tbs onion, some red sauce and cilantro aioli. You can either fold these up like a classic burrito, or fold and grill them on a flattop or griddle. First preheat the flattop at medium high heat. Spray generously with nonstick cooking spray and placing the folded burrito fold side down on the hot griddle. Allow to cook for about 2 minutes or until crispy and golden brown, giving the burrito a gentle press. Carefully flip over and cook the other side for 2 minutes. Serve with a drizzle of sour cream and cilantro sprinkled over the top.