Mexican Style Hot Dogs Recipes
MEXICAN STYLE HOT DOGS
Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema.
Provided by Janette
Categories Dinner Ideas
Time 15m
Number Of Ingredients 15
Steps:
- Add the avocado, sour cream, lime juice, hot sauce and salt to a food processor. Pulse until smooth, add to a squeeze bottle and refrigerate.
- To a bowl add the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt and pepper.Mix well and refrigerate.Preheat grill.
- Grill the hot dogs for about 5 to 7 minutes, turning occasionally until they have good grill marks.Open up the buns and add them face down onto the grill for only about 1 minute (they can burn very quickly).
- To serve: add franks to buns, top with salsa and drizzle with crema.
Nutrition Facts : Calories 522 calories, Carbohydrate 59 grams carbohydrates, Cholesterol 36 milligrams cholesterol, Fat 27 grams fat, Fiber 8 grams fiber, Protein 16 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1 dog, Sodium 1490 milligrams sodium, Sugar 18 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 15 grams unsaturated fat
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.
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