Min fell for tortilla-wrapped dogs outside of Austin, Texas, years ago after a meal of wrapped barbecued sausages. The Texas hill country is a barbecue melting pot, thanks to the influences of German settlers and our Mexican neighbors. Since then, Min has pretty much sworn off hot dog buns. With a chronically overcrowded kitchen and a jammed freezer, a pack of tortillas stays out of the way, doesn’t get mashed up, and offers a lot more options. The kids don’t miss the buns one bit either.
Recipe information
Yield
makes 6 servings
Ingredients
6 slices Swiss cheese, cut into thin strips
About 1 cup warm sauerkraut
6 Crock Dogs (page 71)
About 1/2 cup Fridge Door Special Sauce (page 125)
Pickled jalapeño slices
Six 8-inch flour tortillas, warmed
