Santa Fe Corn Dog Sandwich
Makes 4 servings

Ingredients

• 1/4 - cup Masa (Mexican corn flour)

• 1/4 - cup all-purpose flour

• 1 - cup yellow cornmeal

• 1 - Tablespoon dark chile powder

• 1 - teaspoon chile powder

• 1 - teaspoon salt

• 1 - teaspoon garlic powder

• 1/2 - teaspoon cayenne pepper

• 2 - eggs

• 1 - cup milk

• 1/4 - cup roasted poblano chile puree

• 1/4 - cup Dijon mustard

• 4 - cups corn oil

• 4 - hot dog (1/4 – pound hot dogs)

• 4 - wooden skewers

1. In a large mixing bowl, mix the masa, flour, cornmeal, chile powder, salt, garlic powder, and cayenne pepper.  
2. Add the eggs and milk.  Blend until the batter is smooth.  
3. Chill the batter in the refrigerator for 1 hour.
4. You want to make green chile mustard.  
5. You do this by mixing the poblano puree with the Dijon style mustard.

In a heavy pot, heat corn oil to 350-degrees.

1. Take a hot dog and push a skewer lengthwise through the hot dog.  
2. Leave 3 inches of the skewer out.  Dip the hot dog into the batter.  
3. Holding the skewer, dip the battered hot dog into the hot corn oil.  You want the batter to brown.  (When Doing This – Be Careful.)  
4. Now, let go of the skewer and allow the battered dog to submerge into the oil.  
5. With a set of tongs, turn dogs occasionally.  Fry for 3 to 4 minutes.
6. Remove the battered dogs from the oil and place on a paper towel.  You want the paper towel to absorb any oil. 
7. Use the green chile Dijon mustard dip.