Vegan Mixtas (Tortilla Hot Dogs) - Guatemalan Street Food
A traditional Guatemalan street food reinvented with a plant-based twist! Instead of buns, soft corn tortillas wrap around juicy vegan hot dogs, topped with creamy guacamole, quick-pickled cabbage, and a tangy ketchup-mustard drizzle.
Servings: 4 Servings
Ingredients
For the Mixtas
- 6 small corn tortillas organic preferred
- 3 –4 vegan hot dogs e.g., Lightlife or your favorite brand
- Olive oil or avocado oil for cooking
For the Quick Pickled Cabbage
- 2 cups shredded cabbage
- 1 cup water
- ¼ cup vinegar apple cider or white
- 1 bay leaf
- ½ tsp oregano
- Salt to taste
For the Guacamole Spread
- 1 ripe avocado
- ½ tbsp vegan mayonnaise
- Pinch of salt
For the Ketchup-Mustard Sauce
- 1 cup ketchup
- 1 tbsp mustard
Instructions
Make the Pickled Cabbage
- In a small pot, bring the water, vinegar, oregano, bay leaf, and salt to a boil.
- Add shredded cabbage, stir, then immediately turn off the heat.
- Let it sit for 5 minutes, then remove bay leaf. Set aside. (Keeps up to 1 month in the fridge.)
Make the Guacamole Spread
- Mash the avocado in a small bowl.
- Stir in vegan mayo and a pinch of salt. This keeps the avocado creamy and slows browning.
Cook the Vegan Hot Dogs
- Heat a skillet with a splash of olive oil.
- Cook the vegan hot dogs for ~1 minute per side until lightly browned. (Alternatively, boil them in water if you prefer oil-free.)
Warm the Tortillas
- In a dry skillet (or with a drop of oil), heat tortillas until soft and pliable.
- Flip by hand if you’re bold—or use tongs.
Assemble the Mixtas
- Place 1–2 vegan hot dogs in a warm tortilla.
- Add a spoonful of guacamole, then some pickled cabbage.
- Drizzle with ketchup-mustard sauce.
- Serve immediately, folded like tacos.
Notes
Optional Twist
- Veggie Dog Alternative: Use boiled and marinated carrots instead of vegan hot dogs (let them sit overnight in your favorite smoky seasoning).
- Extra Toppings: Try jalapeños, vegan sour cream, or hot sauce.