Sonoran Hot Dogs
3 tablespoons mayonnaise
1 teaspoon Tabasco or other hot sauce
Juice of 1 large lemon
8 all-beef wieners (fat ones work better than long ones)
8 slices extra-thin bacon
8 torpedo rolls or bolillos
1/2 cup warm refried beans
1 cup guacamole
1/2 cup grated jack or cheddar cheese
1/2 cup chopped onion
1/2 cup chopped tomato
1/2 cup pico de gallo salsa
Mix mayonnaise, Tabasco, and lemon juice and put into a squeeze bottle.
Wrap hot dogs with bacon slices, covering completely. Grill or broil them, rolling hot dogs until bacon is crunchy on all sides, about 7 minutes.
Cut a pocket into buns to form a "boat" and toast them in oven or on a grill.
When hot dogs are cooked, divide beans and guacamole among eight rolls, spooning them inside pocket and spreading on either side of rolls. Spread cheese down the middle. Using tongs put one piping-hot bacon-wrapped hot dog into pocket of each roll. Top each with onions and tomatoes. Spread Pico de Gallo across top. Apply mayonnaise blend over tops of hot dogs.
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