Friday, March 25, 2011
Mexican-Style Hot Dogs
I bought some ingredients this week to make some of these hot dogs that I recently discovered. Didn't know the name for them, but they're either called Tijuana hot dogs or Sonoran hot dogs. They were originally grilled when I first had them, but they taste just as good from the oven or pan. I had the ingredients for almost a week, but procrastinated to make these. By the time today arrived, most of the hot dogs were almost gone. I only had about four left, so I decided to make these today before they were all gone! My husband kept asking me when I was going to make these since I told him how great they were and he hasn't tried them yet. Today, I finally made them and he tried it for the first time. He loved them. At first he grabbed two, but I told him that one would be enough because these are pretty hearty.
Hot dogs or weiners (I used all beef)
Bacon slices for each hot dog
Hot dog buns
Fresh salsa (recipe follows)
1 tsp lime juice
1 white onion
Jalapenos (for side) optional
Ketchup, mustard and mayo as needed
4 ripe tomatoes, chopped
1/4 white onion, chopped
1 jalapeno, minced (remove some or all seeds if you don't like it hot)
8 cilantro sprigs, chopped
2 garlic cloves, minced
Juice of 1 lime
1/2 teaspoon salt (add more/less for per taste)
1. Preheat oven to 500 degrees broil.
2. Make the salsa: In a mixing bowl, combine all salsa ingredients together. Toss thoroughly. Let stand 15 minutes before serving. Set it aside.
3. Wrap each hot dog with a slice of bacon and lay it on a foil covered baking sheet. Broil in oven at 500 degrees until the bacon is browned. Turn over to the other side until both sides are browned. Remove from oven and set aside.
4. While hot dogs are cooking, slice the avocados into small chunks and squeeze a small amount of lime juice into the mix as well as some pieces of cilantro leaves.
5. Cut onion in half and slice onion. Sauteed the sliced onions in some vegetable oil over medium high heat until browned and fragrant. Set aside.
6. Using the same pan, pan fry the jalapenos (one per each serving or per person) until brown on most sides. Jalapeno should come out tender tasting.
7. Simply top bun with bacon-wrapped hot dog, then condiments (choice of ketchup, mustard and/or mayo), onions, salsa and then avocado mixture. The cooked jalapeno can be eaten separate or also put into the hot dog as well.