Goodbye boring hot dogs and hello deliciousness! Wrapped in bacon, fried and topped with a number of condiments, including sliced avocados, these hot dogs are not your garden variety baseball game dog. Ay chihuahua!

Photo: homesicktexan / CC 2.0 

Ingredients:

Mexican Hot Dogs:

• 8 hot dog buns or bolillos
• 8 hot dogs
• 8 slices of bacon
• 2 – 3 good spoonfuls of Yucatan Authentic Guacamole
• 1 cup of refried or ranch-style beans
• mustard
• ketchup
• chipotle mayonnaise (recipe follows)
• pineapple salsa (recipe follows)
• jalapeños

Get Started:

Step 1: With a fork, poke a few holes into each hot dog and then wrap each hot dog in a slice of bacon. On a medium-hot griddle, cook each side of the hot dogs until bacon is crisp.

Step 2: Into each bun, spoon in some beans and avocado. Place bacon-wrapped hot dog in bun and then top with condiments.

Ingredients:

Chipotle mayonnaise: (adapted from David Leite)

• 1/3 cup cold whole milk
• 1 teaspoon of lime juice
• 1 clove of garlic, chopped
• ½ to 1 whole chipotle chile from a can of chipotles en adobo
• ¾ cup of canola oil
• pinch of salt

Get Started:

Step 1: In a blender, mix together the milk, lime juice, garlic and chipotle chile for 30 seconds or until well blended—it will be a light pink color. With the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick and custard like. Salt to taste. Will keep for five days in the refrigerator.

Note: It’s important to use whole milk. Buttermilk, goat’s milk and low-fat milk don’t work well.  Olive oil imparts a bitter flavor, it’s best to stick with neutral-flavored oil such as canola.

Ingredients:

Pineapple salsa

• 1 whole pineapple, peeled and cored and diced (2 cups of pineapple)
• 1 jalapeño chile, diced
• ¼ of a red onion, diced (1/4 cup)
• ¼ cup cilantro, diced
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• salt and black pepper to taste

Get Started:

Step 1: Mix together all ingredients. Refrigerate for a couple of hours then serve.