Food: The SOG City Completo

You may have heard of the Chilean Completo, and maybe you have been fortunate enough to have actually consumed one of these gut-bombs. Good on you then! Chile is still on my bucket list so I have had "to improvise, adapt, and over come" (Thank you Gunny Highway).

I became aware of the Completo while watching Anthony Bourdain cram one down on his TV show, No Reservations. Hombre, did that dog ever look good! I had to try it. Unfortunately foot long hot dogs and matching buns are rather hard to find in and about SOG City, so I made do with a regular dog and bun. That was a disaster. The regular sized bun is just too small to handle all of the necessary accoutremonts. So, after some trial and error and a six pack of beer I finally came up with:

The SOG City Completo

First off, heat up the deep fryer to it's highest setting.

Then lay out the toppings:
Mayonnaise
Prepared guacamole
Chopped raw onion
Chopped fresh tomato
Prepared sauerkraut

I eschewed the bun in favor of extra large flour tortillas. You will need one for each dog.

I prefer the plump all beef hot dogs.

Once you have every thing together and the fryer is hot, lower the dogs into the hot oil and cook until browned to your liking. I cook mine until they start to rip (like the Rutt's Hut New Jersey rippers).

To assemble: Lay out the tortilla and smear a couple of tablespoons of mayo and a couple of tablespoons of guacamole on the lower third - don't be shy here. Nestle a hot dog in this goo and then pile on a heap of sauerkraut, tomatoes, and onion along with anything else that strikes your fancy. Gently roll the tortilla into a tube shape, tucking in the ends as you go.

Grab a brewski and enjoy your gut bomb.