Los Angeles Recipes

Pink's Bacon Burrito Dog

Ingredients:

1 12" flour tortilla
2 premium all-beef hot dogs, steamed
2 slices American cheese
1/3 cup chili
3 slices crispy bacon
2 tablespoons diced onions

Directions:

Place all ingredients on tortilla, in the order listed. Roll up tightly, folding top and bottom in and over to form a sealed envelope.

Servings: Serves one

—Food Network, courtesy of Pink's Famous Chili Dogs of Los Angeles.

Carnitas Tacos

Ingredients:

2 pounds pork butt, cut into 2-inch chunks
2 cups water
2 cups cola
2 onion, chopped
2 cloves garlic, crushed
2 cups cilantro, 1 chopped and 1 unchopped
2 jalapenos, chopped
2 tablespoons salt
1 tablespoon lard
1/2 cup milk
1/2 cup orange juice
6 soft corn tortillas
1 cup fresh salsa
6 lemons, cut into wedges

Directions:

Cover pork butt in stockpot with water and cola. Add half the onion, garlic, unchopped cilantro, jalapenos, and salt. Bring to a boil, then lower to a simmer. Cook 1-1½ hours until pork is tender. Drain in colander. Heat lard in saucepan until it begins to bubble; add juice and milk. Add pork and lower heat to medium. Brown pork on all sides for 15 minutes; remove onto absorbent paper and dice into smaller pieces. Warm corn tortillas and serve with remaining onion, chopped cilantro, salsa, extra salt, and lemon wedges.

Servings: Serves six

Pink's Polish Pastrami Reuben Dog

Ingredients:

2 tablespoons mustard
1 hot dog bun, warmed
1-2 slices Swiss cheese
1 Polish hot dog, steamed
3 ounces sliced premium pastrami
1/4 cup sauerkraut

Directions:

Spread mustard on warm bun. Add cheese, hot dog, pastrami, and top with sauerkraut.

Servings: Serves one

—Food Network, courtesy of Pink’s Famous Chili Dogs of Los Angeles