Mexicali Hot Dogs Recipes

MEXICAN HOT DOGS

Steps:

• Spread the heated beans on a warm tortilla.
• Place a frankfurter on top.
• Sprinkle with cheese and roll up the tortilla.
• Microwave for 2 minutes or place in preheated 350°F oven for about 10 minutes.
• Serve with the salsa of your choice.

MEXICAN HOT DOGS

Steps:

• In a small bowl, mash avocado with a fork, stirring in lime juice, salt and pepper. Grill hot dogs, covered, over medium heat until heated through, 7-9 minutes, turning occasionally., Serve in buns. Top with avocado mixture, tomato, onion and bacon.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

MEXICAN STYLE HOT DOG

Steps:

• Grill, steam or boil the hot dogs, and then place in the buns. First top the hot dog with some ketchup, mayonnaise and mustard, then top with some pickled jalapenos and crushed chips.

MEXICAN HOT DOGS WITH PINEAPPLE SALSA

Steps:

• Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
• Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
• Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
• In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.

MEXICALI HOT DOGS

Steps:

• Fry corn tortillas in oil (10 seconds per side), drain on paper towels.
• Fry hot dogs in separate pan.
• Put hot dogs in tortillas and sprinkle with cheese.
• Roll up tortillas.
• Put in a baking dish and put in oven for about 15 to 20 minutes or until cheese is melted.

MEXICAN HOTDISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large nonstick skillet over medium-high heat. Add ground beef and onion to the hot skillet; cook and stir until beef is browned and crumbly and onions are translucent, 5 to 7 minutes. Drain and discard grease. Add condensed soup, enchilada sauce, chiles, and cumin until combined. Remove from the heat.
• Place crushed chips in the bottom of an 8-inch square baking pan. Pour beef mixture onto the chips and top with shredded Cheddar cheese. Cover with aluminum foil.
• Bake in the preheated oven until filling is bubbly and cheese is melted, about 20 minutes.

MEXICAN HOT DOGS

Steps:

• Heat grill to medium heat.
• Grill franks 7 to 9 min. or until heated through, turning occasionally.
• Fill buns with franks; top with remaining ingredients.