Mexican Hot Dogs Recipes
MEXICAN HOT DOGS
Just a slightly different hot dog that the kids & adults love. Adjust the hotness to your liking
Provided by Bergy
Categories Lunch/Snacks
Time 20m
Yield 12 Hotdog rollups
Number Of Ingredients 5
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
My stepmom was born in Mexico and introduced us to hot dogs with avocado and bacon. We were instantly hooked. Now our whole family makes them. -Amanda Brandenburg, Hamilton, Ohio
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 310 calories, Fat 19g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 844mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
MEXICAN HOT DOGS
If you've ever walked through the streets of Los Angeles late at night, you may have been lucky enough to happen upon a street vendor selling bacon-wrapped hot dogs piled high with caramelized onions, sautéed peppers, pico de gallo, avocado, ketchup, mustard and mayonnaise. This version of Mexican hot dogs, also known as street dogs or Los Angeles hot dogs, is believed to be a riff on a similar recipe that originated in Sonora, Mexico. In Los Angeles, they're sometimes fried on a mobile D.I.Y. griddle made with a wheeled cart, a large sheet pan and a heat source underneath, but we don't recommend trying that at home. For this recipe, a standard sheet pan and an oven will do.
Provided by Kiera Wright-Ruiz
Categories dinner, quick, weekday, barbecues, main course
Time 45m
Yield 8 servings
Number Of Ingredients 14
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.
SONORAN STYLE HOT DOG
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Wrap each dog evenly in 1 slice of bacon. Secure with a toothpick at both ends and refrigerate for at least 30 minutes to firm up the bacon and help it adhere.
- Heat a grill or grill pan for medium heat. Grill each side of the hot dogs until the bacon is extra crispy but not burnt. It is import to control the heat to insure the hot dogs get properly warmed through and the bacon does not burn or undercook. Set aside.
- Butter the outsides of the "pocketed" rolls and gently griddle them until just golden brown.
- Layer a schmear of warm refried beans on the bottom of each roll followed by a bacon-wrapped dog. Top with the avocados, tomatoes, onions, jalapenos and a squiggly drizzle of Zesty Mayo. Garnish with some cilantro leaves and serve with your favorite hot sauce.
- Combine the cilantro, mayonnaise, hot sauce, lime zest and juice and some salt and pepper in a bowl and whisk until well blended.
MEXICAN STYLE HOT DOG
Provided by Marcela Valladolid
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 7
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.
MEXICALI HOT DOGS
Make and share this Mexicali Hot Dogs recipe from Food.com.
Provided by Lori Bailey
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
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 HOT DOGS
Make Mexican Hot Dogs topped with fresh salsa, chopped green chiles and shredded cheese in just 15 minutes. You'll love these tasty Mexican Hot Dogs!
Provided by My Food and Family
Categories Home
Time 15m
Yield 8 servings
Number Of Ingredients 5
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.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 45 mg, Sodium 740 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 4 g, Protein 12 g
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