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For Corn Salsa:
1½ cups corn
2 Roma tomatoes, cut into thin strips
3 green onions, chopped
1 jalapeno, minced
Small handful of chopped cilantro
Juice of 2 key limes
1 tablespoon olive oil
1 teaspoon salt
½ teaspoon pepper
For Hot Dog:
6 all-beef franks
6 strips bacon
12 roasted Poblano strips (rajas)
6 Mexican bolillo rolls (view link)
Habanero hot sauce
Refried beans (optional)
1. Finely chop all of the ingredients for the jalapeno pickle relish. Combine in a small bowl, stir well and taste for salt.
2. In another bowl, combine all of the ingredients for the corn salsa, stir well to combine, taste for salt. If it's too dry, add a little more olive oil, cover and set aside.
3. Take 1 hot dog, add 2 poblano strips to either side, hold in place while you wrap 1 slice of bacon around hot dog. Repeat with remaining hot dogs. Cook on outdoor grill or stove-top grill for 6 to 7 minutes, until bacon is crispy.
4. This is the fun part, dressing your Mexican-style hot dog! Cut a V cut on top of the roll, add refried beans, mayonnaise, hot dog, top with salsa, relish, hot sauce, or any of your favorite toppings!
Other recipes by Sonia:
Mexican Red Rice
Tacos al Pastor
Cheesy Chorizo Bread
Flank Steak Tacos
Frijoles Borrachos con Chorizo
Buffalo Chicken Flautas
Chile Garlic Shrimp Kabobs
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas
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