By now it is common knowledge that Mexico and Mexicans love to taco anything and everything. So much so that a few years ago, when the hashtag #TacoTuesday became a thing, I would laugh when people asked me if I was doing taco night on Tuesdays at home.
“We practically taco every night,” I’d respond. It is a fact: I always have a comal handy to warm corn tortillas just in case we get the urge to tuck anything into them. But what many people may not know is how much we love our hot dogs.
Ok, yes, hot dogs are originally yours, America. But we have found a way to make them our very own, too, and we’d love for you to add them to your repertoire, if you are so inclined.
Take it as a compliment. We love hot dogs so much that they have also become part of our street food. This isn’t something new. Not even from a decade ago. Hot dogs have existed in Mexico for at least a century. So right next to a taco stand, you are likely to run into a hot dog stand. I have told you the story of the Galán hot dog my sisters and I used to eat that drew me to tears last time we were filming in Mexico.
Yet, there are so many more ways to Mex up your hot dogs. At home, our latest favorite is one we call Bacon Cheese Dogs with Avocado Pickle. It has a FUD hot link – you won’t believe how packed with flavor it is – wrapped in bacon. It is then browned until super crisp. Then sliced in half, stuffed with queso Oaxaca, put back in the pan with all that flavorful bacon fat, cheese side down, until the cheese completely melts and the corners crisp up. That hot link sits on a layer of horseradish mayo in a toasted bun and is garnished with a quick avocado pickle: diced tart tomatillos, soft buttery avocado, grassy cilantro and the irresistible bite of pickled jalapeños.
- 1 large (about 3 ounces) tomatillo husked, rinsed, cut into small dice
- 4 scallions white and light green parts, thinly sliced
- 1/4 cup cilantro leaves and upper parts of stems, chopped
- 3 pickled whole jalapeños chopped, plus 2 sliced for garnish
- 1 tablespoon brine from pickled jalapeños
- 1 tablespoon freshly squeezed lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon kosher or coarse sea salt or to taste
- 1 ripe avocado halved, pitted, cut into small dice
- 1/4 cup mayonnaise
- 1 tablespoon prepared horseradish or more to taste
- 4 slices bacon
- 4 FUD Hot Links sausages
- 1 cup Oaxaca cheese shredded
- 4 hot dog buns
- To make the avocado pickle: In a medium bowl, add the tomatillo, scallions, cilantro, chopped pickled jalapeños, pickled jalapeño brine, lime juice, olive oil, and salt. Mix well. Incorporate the avocado and toss gently with a spoon to combine. Set aside.
- In a small bowl, combine the mayonnaise with the prepared horseradish. Set aside.
- On a cutting board, roll one slice of bacon around each sausage link. Place the tip of the hot dog over one end of the bacon slice, then roll the sausage around on the diagonal so that the bacon wraps around it and covers it entirely.
- Heat a large skillet or griddle over medium heat. Add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat. When cool enough to handle, cut a slit lengthwise down the middle of each, without cutting completely through. Stuff about 1/4 cup shredded cheese into each cut sausage. Place back onto the skillet cheese-side down - it should be messy - and gently press down. Cook for 2 to 3 minutes until the cheese has completely melted and started to brown creating a cheese crust.
- Meanwhile, open the buns but try not to separate the tops from the bottoms. Lightly toast the buns in the oven, a toaster oven, or on the skillet or griddle where you cooked the hot dogs, about 2 to 3 minutes. Spread a generous tablespoon of the horseradish mayonnaise onto each bun.
- When bacon cheese hot links are ready, using a spatula, flip onto the bun, cheese side up. Top with a generous amount of the avocado relish, garnish with the pickled jalapeño slices and serve.