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.
SPANISH HOT DOGS
I miss my home state of Indiana and one of the best childhood memories was a Spanish Hot Dog from the root beer stand ! The key is the way the meat is not cooked first...just cooked down in the sauce. I use a little more tomato sauce instead of water in my recipe to make it richer. The other key is steaming the hot dogs . ...
Provided by Lori McLain
Categories Other Main Dishes
Time 1h10m
Number Of Ingredients 10
Steps:
- 1. Do not cook hamburger meat first. Mix raw hamburger with the waterand tomao sauce and add all the ingredients together in a 3-4 qt pot. Simmer for 1 hour.
- 2. ( Alternate cooking- place all ingredients in a crockpot and slowcook on low 4 hours, stirring occasionally. ) Either cooking method can be kept warm in crockpot.
- 3. Spoon over hot dogs, or delicious served on a bun by itself.
HACIENDA HOT DOGS
"This yummy creation with taco sauce and refried beans makes inexpensive hot dogs taste great," Kelly Williams relates from La Porte, Indiana. "I sometimes like to wrap the hot dogs with a strip of bacon before baking them."
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut a lengthwise slit three-quarters of the way through each hot dog and to within 1/2 in. of each end. Fill pocket with 2 tablespoons cheese. , Place in an ungreased 13x9-in. baking dish. Pour taco sauce over hot dogs. Bake, uncovered, at 350° for 15-17 minutes or until cheese is melted. , Spread the inside of each bun with 2 tablespoons refried beans. Layer with lettuce, hot dog, tomato, pepper rings and cilantro.
Nutrition Facts : Calories 574 calories, Fat 39g fat (19g saturated fat), Cholesterol 86mg cholesterol, Sodium 1570mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 3g fiber), Protein 23g protein.
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.
B&K SPANISH SAUCE FOR HOT DOGS
Make and share this B&k Spanish Sauce for Hot Dogs recipe from Food.com.
Provided by Griswold Krazy
Categories Sauces
Time 1h15m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Do not cook hamburger meat first. Mix raw hamburger with the water and add all the ingredients together in a pot.
- Simmer for 1 hour. Spoon over hot dogs, or delicious served on a bun by itself.
Nutrition Facts : Calories 353.7, Fat 27.6, SaturatedFat 10.3, Cholesterol 70.8, Sodium 840.5, Carbohydrate 13.1, Fiber 0.6, Sugar 11.2, Protein 14
SPANISH DOG SAUCE RECIPE - (4.3/5)
Provided by carolync
Number Of Ingredients 9
Steps:
- This is not a difficult recipe but needs to be stirred and watched carefully. It will be ruined if the hamburger browns. DO NOT brown the hamburger. Mix burger and water in a medium-large sized heavy bottom saucepan. (I know this looks and sounds very gross, but trust me on this.) Add the rest of the ingredients until well mixed. This should be similar to a medium thick tomato sauce. Bring to a simmer over medium heat. Reduce heat a little, stirring every 15-20 minutes. This is important to keep the mixture from browning, burning or scorching. If the mixture seems too thick, then add a little more water. (Manwich consistency is too thick. The object is to be able to spoon this on easily, but have the sauce stay on the hot dog and bun when eaten.) Simmer for 1 1/2-2 hours, continuing to watch VERY carefully, stirring every 10-15 minutes
SPANISH RICE WITH HOT DOGS RECIPE
Provided by á-10791
Number Of Ingredients 8
Steps:
- Saute first 4 ingredients in butter until lightly browned. Add remaining ingredients and bring to boil. Reduce heat and simmer, uncovered, for 5 minutes.
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