Argentine Pancho with Fermented Mustard Paste

Method

1. In a small bowl, combine 1/4 cup yellow mustard, 2 tbsp white wine vinegar, 2 minced garlic cloves, 1 tbsp mustard seeds, and 1/2 tsp salt.
2. Let the mixture sit at room temperature for 24 hours to ferment, developing a tangy, complex flavor.
3. After fermentation, stir in 1 tbsp olive oil to create a smooth paste.
4. Toast hot dog buns in a skillet over medium heat.
5. Cook hot dogs in a pan until browned and heated through.
6. Assemble each hot dog with pickled jalapeños, onion slices, and a dollop of mayonnaise.
7. Spread the fermented mustard paste over the toppings and sprinkle with paprika.
8. Serve immediately.
9. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.