Mexican-Style Hot Dog
4 sesame seed hot dog buns
4 of your favorite hot dogs
4 pieces bacon
toothpicks to secure
1 cup yellow onion, small diced
1 cup red bell pepper, small diced
olive oil for sautéing
4-8 spicy chilies (serrano or jalapeno) charred on the grill
pico de gallo (recipe below)
avocado crema (recipe below)
Place the hot dog on the bacon at one end. Roll the bacon and hot dog around and around until the bacon covers the whole hot dog. Sear both ends with toothpicks. Transfer the hot dogs to a rimmed baking sheet lined with parchment paper. Bake in a 350˚F oven for 20-30 minutes (slightly longer for the thicker hot dogs) or until golden brown and crispy.
Meanwhile, sauté the yellow onion and red pepper in a drizzle of oil olive until tender, Remove and set aside.
Make the pico de gallo and avocado crema. Build your hot dog adding some sautéed peppers and onions, pico de gallo, avocado crema and spicy chilies, if desired. Top with as many condiments as desired!
Pico de gallo
3-4 small ripe tomatoes, small diced
½ of a small white onion, small diced
1 jalapeno, seeded, small diced
juice of 1 lime
1 tablespoon chopped cilantro
½ teaspoon salt
Mix together all ingredients. Taste for seasoning.
½ cup sour cream of Mexican Crema
1-2 cup & ¾ cup half & half, divided
juice of ½ a lime
8-10 sprigs cilantro, chopped
1 teaspoon salt
Add the ingredients in a blender reserving about ¾ cup of the half and half. Puree and add the remaining half & half if needed or if you would like an extra creamy avocado puree. Taste for seasoning.
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