The Tijuana Hot Dog
The Tijuana Hot Dog
A traditional Mexican bacon-wrapped dog
We’re turning up the heat this summer with a traditional Mexican version of a loaded hot dog. Tijuana dogs, also known as Sonoran hot dogs, are a style of classic hot dog in which the beef or pork frank is wrapped in bacon, cooked until crispy, and then piled into a bun with pico de gallo and lime crema with avocado. The perfect blend of sweet and savory, this bold dog is the ultimate addition to any summer cookout with a punch of bright, fresh flavor.
The Tijuana Hot Dog
A traditional Mexican bacon-wrapped dog - Prep Time : 15 min
- Cook Time : 20 min
- Total Time : 35 min
- Serves 4-6
Ingredients
- 1/4 lb. Manouri
- 4-6 strips Surry Farm Hickory Bacon, 12 oz.
- 2 Tbsp. Pickled jalapenos, minced
- 1 Tomato
- 1/2 White onion
- 1/2 cup Cilantro leaves
- 1/2 cup Creme Fraiche
- 3 tsp. Lime juice
- 1 ripe Avocado
- 4-6 Hot dogs
- 4-6 Hot dog buns
Directions
- Make the pico de gallo by dicing the tomato and white onion, slivering the jalapeno and roughly chopping the cilantro. Add all ingredients to a small bowl and stir to combine. Set aside to allow the salsa to meld its flavors.
- Stir the lime juice into the creme fraiche and set aside as well.
- Preheat a charcoal or gas grill to medium, ensuring there are both direct and indirect heat zones.
- Wrap each hot dog in a piece of bacon, either securing the end of the bacon with a toothpick or tucking it under itself. Place the dogs over indirect heat and close the lid of the grill, allowing the bacon to slowly render. After 10-15 minutes, check on the dogs. The bacon should have visibly shrunk in size, clinging tighter to the hot dog and you should start to see it deepen in color.
- Transfer the dogs to the direct heat zone and cook for a minute or so, turning attentively as not to burn the bacon, until it chars.
- Place each hot dog in a bun and top with spoonfuls of the pico de gallo, slices of ripe avocado, a drizzle of the lime crema and crumbled Manouri.
