Best Mexi Dogs Recipes

AUTHENTIC SONORAN HOT DOGS

Steps:

• Start placing the edge of the bacon on the top of the hot dog and wrap it by overlapping the bacon while going down. This will keep the bacon from opening while you cook it.
• At the bottom of the hot dog, using your finger, tuck in the end of the bacon inside of the bacon itself to secure that edge. If this fails, then you can secure it with a toothpick until you get better at this.
• Cook the onions and hot dogs in a large skillet. Keep rotating the hot dogs until all sides are evenly crispy.
• Right before assembling the hot dog, steam the bun by loosely wrapping them in paper towels (or large ziplock bag) and microwave them for about 7 to 10 seconds. Just enough to get them soft & warm.
• Place the hot dog in the bun.
• Add about 1 tablespoon of cooked or raw onions.
• Add about 2 tablespoons of chopped tomato.
• Spread some mayonnaise a over the tomatoes and press lightly to blend the tomatoes with the mayo. Add mustard, ketchup & hot sauce if you like.

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 HOT DOGS

Steps:

• Heat pan on medium high heat.
• Wrap bacon slices tightly around franks. Insert toothpicks on both ends to hold bacon in place. Make sure that the toothpicks are not sticking out of frank on both sides, just on one side.
• Place franks with flat side (side with toothpick not sticking out) on hot pan. Let cook until bacon appears done.
• Meanwhile, chop onions and cilantro.
• Also if desired, toast hot dog buns on separate warm pan or grill or toast them.
• When bacon appears done, CAREFULLY lift franks up with tongs and pull toothpicks out and reinsert them with the uncooked side flat and the toothpick sticking out of cooked side. Place them back in pan and cook other side of franks.
• Once the bacon is done, check for any uncooked spots and angle the franks in a way that will cook the bacon. Once all sides of bacon appear cooked, remove from pan and pat down on paper towel.
• Place the done franks onto hot dog buns. Sprinkle with diced onions and cilantro. Add ketchup and/or mustard if desired and serve! Enjoy these yummy new hot dogs! :D.