We’re grilling again. Well, it is Summer and we’re going south of the border this time! Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema. Now that’s a mouthful to say and these hot dogs are a yummy mouthful to eat.
Hot dogs for me are a Summer treat. Isn’t that the best time to enjoy them? Hebrew National use premium cuts of 100% Kosher beef: it’s all about what makes the cut (and what doesn’t). They’re choosy about what goes into their franks and they are a product you can trust with no artificial flavors, colors, fillers or by-products. If you’ve read my blog tag line (authentic recipes, honest ingredients) you’ll know this is very important to me.
I want to start by telling you about the toppings, of which both have Mexican influence. The pinto bean sweet pepper salsa is very easy and comes together in minutes and is a rainbow of stunning colors. Pinto beans, chopped mini sweet peppers, chopped red onion, chopped jalapeño and fresh cilantro are mixed in a bowl. This can be refrigerated until the rest of the dish comes together and what you have are fresh flavors that complement the meaty frank perfectly.
For a little creamy, spicy element the finishing touch is an avocado chipotle crema. Again, very simple to make and rounds out the Mexican flavors. Fresh, ripe avocado is blended with Mexican crema (sour cream can be substituted, although the combination of franks and these toppings may not be Kosher), fresh lime juice and chipotle pepper sauce for a little (or a lot) of kick. You can adjust the spice level to your taste.
Living only 150 miles from Mexico, Los Angeles is heavily influenced by Mexican cuisine so I am representing this popular cuisine with a perfectly dressed hot dog. I love grilling the franks and getting good grill marks, grilling the buns are also important to bring out a lovely crispiness to the bun. Now look at these perfectly grilled beauties.
The franks and buns take only minutes to grill-up and then it’s time for the toppings. First, the pinto bean sweet pepper salsa.
And lastly, a nice generous drizzle of the avocado chipotle crema for a creamy, spicy kick and they are all ready to be enjoyed.
Isn’t it genius that they have the ‘bun length’ frank? There is nothing worse than having too much bun-to-dog ratio. There should be frank in every bite.
Now that I’ve shared my favorite hot dog and toppings, what toppings do you like on your hot dog?
- 2 ripe medium avocados, cut in half with the pit removed
- 1/2 cup Mexican crema or sour cream
- Juice of 2 limes
- 2 teaspoons chipotle pepper sauce, or to your desired spice level
- 1/4 teaspoon salt
- 1 14- ounce can pinto beans, drained and rinsed
- 3 mini sweet peppers, finely chopped
- 1/4 cup red onion, finely chopped
- 1 large or 2 medium jalapeño peppers, de-seeded and finely chopped
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon salt
- Pinch freshly ground pepper
- 6 beef franks, 1 packet
- 6 hot dog buns
- Add the avocado, crema, lime juice, hot sauce and salt to a food processor.
- Pulse until smooth, add to a squeeze bottle and refrigerate.
- To a bowl add the pinto beans, red bell pepper, red onion, jalapeño, cilantro, salt and pepper.
- Mix well and refrigerate.
- Preheat grill.
- Grill the franks for about 5 to 7 minutes, turning occasionally until they have good grill marks.
- Open up the buns and add them face down onto the grill for only about 1 minute (they can burn very quickly).
- To serve: add franks to buns, top with salsa and drizzle with crema.
Amount Per Serving:Calories: 471 Saturated Fat: 7g Cholesterol: 35mg Sodium: 1276mg Carbohydrates: 41g Fiber: 8g Sugar: 5g Protein: 14g