Mexican Dreamboat Hot Dogs

Ingredients

• 6 to 8 slicesbacon
• 6 to 8turkey hot dogs
• 30 mlrapeseed or safflower oil
• 1white onion, chopped
• 1tomato, seeded and chopped
• 60 mlchopped pickled jalapeños, or to taste
• 240 mlketchup
• 60 mlyellow mustard
• 6 to 8hot dog buns
• 6 to 8 thick slicesCheddar cheese

Instructions

1. 1

   Wrap the hot dogs

   On a chopping board, start each bacon slice at one end of a hot dog and wind it diagonally around the sausage until covered. If bacon remains when you reach the other end, roll back in the opposite direction to wrap the rest around it.

2. 2

   Brown the bacon

   Warm a large frying pan over a medium heat. Add the wrapped hot dogs and cook, turning every 2 to 3 minutes, until browned and crisp on all sides. Take the pan off the heat.

3. 3

   Make the salsa

   Heat the oil in a medium frying pan over a medium heat. Add the onion and cook, stirring occasionally, for 5 to 6 minutes, until tender and beginning to brown at the edges. Stir in the tomato and cook for about 1 minute, until slightly softened. Add the jalapeños, ketchup and mustard, and cook for about 1 minute, just until hot. Remove from the heat.

4. 4

   Heat the oven

   Preheat the oven or a toaster oven to 180°C.

5. 5

   Toast the buns

   Open the buns without pulling the top and bottom apart. Put cheese on the bottom half or both halves, as preferred, breaking it up if you like. Set the buns on a baking tray and bake for 2 to 3 minutes, until the cheese melts and the buns are lightly toasted.

6. 6

   Assemble and serve

   Set a bacon-wrapped hot dog on the bottom half of each bun and add a generous spoonful of salsa especial. Put the top half in place and serve straight away.

What are Mexican-style hot dogs?

Hot dogs are a popular street-food choice in Mexico, often sold near taco stands. This version brings together a bacon-wrapped sausage, melted cheese and a warm, tangy topping.

The salsa especial is what gives these hot dogs their distinctive finish: onion and tomato soften in the pan, then ketchup, mustard and pickled jalapeños make the mixture sweet, sharp and spicy.

Nutrition and macros by portion

The nutrition label shows one serving as written: 575 calories, 25g protein, 43g carbs, 34g fat.

The buns and ketchup supply much of the carbohydrate, while the bacon, oil and Cheddar contribute most of the fat. The turkey hot dogs, bacon and cheese provide protein, and the bacon, sausages, cheese and sauces also make this a relatively salty meal. Serve with a generous side of salad or slaw for a fresher, more balanced plate.

Wrapping the hot dogs

Bacon wrap: Start at one end and wind the bacon diagonally around the sausage, keeping the strip snug so it covers the surface. If a little is left at the end, change direction and wrap it back along the hot dog.

Getting the bacon crisp

Even browning: Turn the hot dogs every 2 to 3 minutes so the bacon cooks on all sides. Keep the heat at medium; the outside should brown and crisp without scorching before the sausage is heated through.

Making the salsa especial

Onion first: Give the chopped onion 5 to 6 minutes in the oil, stirring now and then, until soft and just beginning to colour at the edges.

Tomato and sauce: Add the tomato briefly before stirring in the jalapeños, ketchup and mustard. Heat the mixture through for about 1 minute; it should be warm and spoonable rather than cooked down for a long time.

Melting the cheese

Cheese placement: Add the Cheddar to the bottom halves, or divide it between both sides if you prefer cheese throughout. Breaking up thick slices helps them cover more of the bun.

Short toast: Bake at 180°C for just 2 to 3 minutes. Take the buns out when the cheese has melted and the bread is lightly toasted.

Serving the hot dogs

Build to order: Put the hot dog on the cheesy bottom half, then add the warm salsa and close the bun. Serve right away so the bacon stays crisp and the toasted bread does not soften too much.

On the side: A simple green salad or crunchy slaw can balance the rich bacon, cheese and sauce. Keep extra jalapeños nearby for anyone who wants more heat.

Recipe notes & tips

• Choose bacon slices long enough to cover each hot dog, or use an extra slice where needed.
• Turn the hot dogs regularly so the bacon browns evenly.
• Seed the tomato before chopping to keep the salsa from becoming too watery.
• Taste the jalapeños before adding them, then adjust the amount to suit your preferred heat.
• Break the cheese into smaller pieces if you want it to melt more evenly over the buns.
• Assemble the buns just before serving to help keep the bread from becoming soggy.

Variations

• More heat: Add extra chopped pickled jalapeños to the salsa.
• Milder topping: Use fewer jalapeños for a gentler kick.
• Extra onion: Add more chopped onion and cook it until soft before adding the tomato.
• Cheese on both sides: Divide the Cheddar between the bottom and top halves of each bun.
• Safflower oil: Use safflower oil instead of rapeseed oil if that is what you have.

Common mistakes to avoid

• Loose bacon wrap: Keep the bacon snug around the sausage so it stays in place as it cooks.
• Uneven browning: Turn the hot dogs every 2 to 3 minutes to crisp the bacon all around.
• Scorched bacon: Use medium heat and adjust it down if the bacon colours too quickly.
• Watery salsa: Seed the tomato before chopping and avoid cooking it longer than needed.
• Over-toasted buns: Check them after 2 minutes and take them out once lightly toasted and the cheese has melted.
• Soggy assembly: Add the salsa and serve straight away rather than letting the filled buns stand.

How to store

Store leftover salsa separately in a covered container in the fridge and use within 3 days. Keep cooked hot dogs and buns separate where possible; reheat the hot dogs and salsa until piping hot, then toast and assemble fresh buns. Fully assembled hot dogs are best eaten straight away.

Frequently asked questions