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I’m taking classic beef hot dogs and making them Mexican style. 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. An easy meal that your whole family will love. With fresh flavors of salsa, cilantro and an avocado cream/crema.

A closeup of the hot dog showing the pinto beans, salsa and avocado crema toppings

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 hot dogs viewed from overhead

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.

Other Southwestern influenced recipes I have made are Sonoran Beef Tacos (< click text for link) served with New Mexico Hatch Green Chile Sauce.

Mexican hot dogs on a serving board served with corn on the cob

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.

Hot dog and bun with fresh toppings of salsa, avocado cream and cilantro

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Yield: 6

Mexican Style Hot Dogs

3 Mexican Style Hot Dogs lined up on a board

Mexican style hot dogs are made with good quality beef franks, topped with a fresh pinto bean sweet pepper salsa and avocado chipotle crema.

Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Ingredients

  • 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

Instructions

  1. Add the avocado, sour cream, lime juice, hot sauce and salt to a food processor. Pulse until smooth, add to a squeeze bottle and refrigerate.
  2. To a bowl add the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt and pepper.
    Mix well and refrigerate.
    Preheat grill.
  3. 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).
  4. To serve: add franks to buns, top with salsa and drizzle with crema.

Nutrition Information

Yield

4

Serving Size

1 dog
Amount Per Serving Calories 522Total Fat 27gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 15gCholesterol 36mgSodium 1490mgCarbohydrates 59gNet Carbohydrates 0gFiber 8gSugar 18gSugar Alcohols 0gProtein 16g

This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

© Janette
Cuisine: Mexican / Category: Dinner Ideas