How To Make America's Most Famous Hot Dogs

By Tasty · 30 min

Ingredients

Instructions

1. Heat a dry cast-iron skillet or flat-top griddle over medium-high heat. Add the halved jalapeños and quartered onion and cook, turning now and then, for 8 to 10 minutes, until softened, blistered and charred in spots. Add the garlic during the last 4 minutes and cook until softened and lightly charred.
2. Put the charred vegetables in a blender with 1 tablespoon water, 1 tablespoon lime juice and ½ teaspoon salt. Blend until smooth, scraping down the sides as needed. Move to an airtight container and refrigerate until needed.
3. Wrap each hot dog tightly with a bacon slice, spiralling from one end to the other. Tuck the bacon end under the wrap, or secure with toothpicks if needed.
4. Add 1 tablespoon canola oil to the same pan and heat over medium heat. Add the sliced onion and cook, stirring now and then, for about 2 minutes, until it begins to soften.
5. Push the onions to one side and add the bacon-wrapped hot dogs. Cook, turning the dogs as each side crisps and browns and stirring the onions now and then, for 8 to 10 minutes, until the bacon is fully cooked, the hot dogs are heated through and the onions are softened and charred in spots.
6. While the dogs cook, split each bolillo roll lengthwise, opening a little space for the hot dog.
7. Spread about 2 tablespoons of warm pinto beans inside each roll and top with some charred onions.
8. Place a bacon-wrapped hot dog in each roll. Top with the diced tomatoes and diced white onion.
9. Drizzle each dog with 1 teaspoon mayonnaise, 1 teaspoon mustard and some jalapeño salsa. Serve immediately while the bacon is hot and crisp.

Summarized from Tasty's video. Watch it for the details.

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GarlicOnionTomatoLimeBaconPinto beanHot dog