The Sonoran Hot Dog

I like to keep my meals on the healthy side but I occasionally make something that is loaded with fat and goodness.  So, my weakness is the good old hot dog.   The kind of dog that is loaded with flavor, throwing my taste buds off to the point that I’m wondering after that first bite, what was all those flavors just coming together in a beautiful rhythm in my mouth? Yeah….I like hot dogs.    If you’ve been to Pink’s, Carney’s, The Stand or Slaw Dogs than you know what I’m talking about and you get me.  This bad boy is an all beef thick weiner wrapped in center cut bacon laying in spicy refried beans, smouldered in Tomatillo salsa and spicy mayo dressing.  It is a flavor explosion in your mouth and it is everything but healthy. I found this recipe at Fine Cooking.  So if your dieting and have been tuning into my blog for healthy posts, this would be one to ignore….;)

For the Salsa Verde: 
1 lb. tomatillos, husked and washed
1 cup chopped fresh cilantro leaves
3 fresh serrano chiles, seeded and minced
1 cup minced sweet onion
2 tsp. minced garlic
pinch of sugar
1/4 cup freshly squeezed lime juice
sea salt
For the Hot Dogs
4 tsp. mayonnaise
1 tsp. Tabasco or other hot sauce
Juice of 1 lemon
4 all-beef wieners (fat ones work better than long ones)
4 slices extra-thin bacon
4 torpedo rolls or bolillos
4 Tbs. warm refried beans
8 Tbs. chopped avocado (or guacamole)
4 heaping Tbs. grated Monterey jack or cheddar cheese
4 Tbs. chopped onion
4 Tbs. chopped tomato
4 Tbs. Salsa Verde

Make the Salsa Verde:Put the cleaned tomatillos in a saucepan and cover with water. Bring to a boil, then turn off the heat and allow the tomatillos to soak for 5 minutes. Remove from the heat, drain, and puree the tomatillos in a food processor. Add the cilantro, serranos, onion, garlic sugar, and lime juice to the food processor and pulse three or four times to combine. Season with salt to taste.
Make the Hot Dogs:Mix the mayo, Tabasco, and lemon juice and use a funnel to put the mayo blend in a squeeze bottle. Wrap the wieners with the bacon slices so the sausage is completely covered. Cook the wieners on a comal or flat top, rolling them over until the bacon is crunchy on all sides, about 7 minutes. Cut a pocket into the buns to form a “boat” and toast them on the grill. When the wieners are cooked, divide the beans and avocado among the four rolls, spooning them inside the pocket and spreading on either side. Spread the cheese down the middle. Using tongs put one piping-hot bacon-wrapped wiener into the pocket of each roll. Top each wiener with onions and tomatoes. Spread the Salsa Verde across the top. Apply the mayo blend in squiggles across the top of the hot dog.

2 Comments Add yours

  1. Brilliant description of that first bite! I’ve now got to go buy some franks…

    Cheers, Julian

  2. Debbie says:

    Thank You 🙂

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