I’m taking classic beef hot dogs and making them Mexican style. An easy meal that your whole family will love.
Hot dogs are always delicious, but it’s the toppings that really make them better and you can pretty much top any hot dog with any toppings you like. Today I’m going Mexican themed.
Having recently lived in Arizona for a while, I became very familiar with the Sonoran hot dog which comes wrapped in bacon. This is my take on this and feel free to explore this option as well.
With all the Mexican flavors of pinto beans, salsa, cilantro and avocado cream, the combination of flavors work so well with the meaty hot dogs and the rainbow of colors make the hot dog even more inviting.
The avocado crema (cream) adds a creamy element. Avocado, fresh lime juice and zest and hot sauce for a little (or a lot) of kick. You can adjust the spice level to your taste.
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. You can also heat the dogs according to the package directions.
If you’ve tried these Mexican Style Hot Dogs or any other recipe on the blog then don’t forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!
- 1 avocado, peeled and pitted
- ¼ cup sour cream
- Juice and zest of 1 lime
- 1/2 teaspoon salt
- 1 teaspoon hot sauce, or to your desired spice level
- 1 cup (128 grams )pinto beans, drained and rinsed
- ½ cup (64 grams) sweet red or yellow peppers, finely chopped
- 2 tablespoons red onion, finely chopped
- 1 tablespoon jalapeño, finely chopped
- 4 ounces (113 grams) tomato, chopped
- 1 tablespoon fresh cilantro, chopped
- 1/2 teaspoon salt
- Pinch freshly ground pepper
- 4 hot dogs
- 4 hot dog buns
Add the avocado, 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, peppers, red onion, jalapeño, tomato, cilantro, salt and pepper.
Mix well and refrigerate.
Grill the hot dogs 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.
Serving Size:1 dog
Amount Per Serving:Calories: 522 Total Fat: 27g Saturated Fat: 9g Trans Fat: 0g Unsaturated Fat: 15g Cholesterol: 36mg Sodium: 1490mg Carbohydrates: 59g Net Carbohydrates: 0g Fiber: 8g Sugar: 18g Sugar Alcohols: 0g Protein: 16g