If you’ve had a chance to browse through my blog, you may have noticed that I like to read through cookbooks and try out recipes that catch my eye. When I came across this recipe, it was the name and the photograph made me stop to take a look. A BIG thanks to our public library and public libraries around the world!
This recipe seemed like a great way of bringing Mexican flavors to one of the USA’s iconic summer grilling foods: hot dogs. In my opinion, they turned out better than I thought they would.
Here is a bit of history the authors share along with the recipe: “In 1943, two enterprising Americans set up a hot dog cart at the central bullring in Mexico City and the country’s passion for perros calientes was born. By the ‘50s, there was a cart selling bacon-wrapped hot dogs with all the trimmings in Mexico City’s Parque de la Alameda.”
As I read that, I remembered our family trips to Mexico City, especially to El Parque de la Alameda. I remember visiting an homage to Benito Juárez (Hemiciclo a Juárez), considered one of Mexico’s greatest leaders. This park is also adjacent to the Palacio de Bellas Artes (Palace of Fine Arts). A beautiful building where we heard some beautiful music, but all I remember is that it was sinking because of its weight in the soft earth. As a kid, I thought that was cool.
But enough about my memories. These hot dogs are easy to prepare and would make a great item for a summer grilling party or even a winter “Thinking About Summer” party. You can prepare the hot dogs ahead of time and grill them or roast them as needed. Add some side dishes like a potato salad, coleslaw, etc. and you are free to relax with your family, friends or just by yourself.
Mexican Hot Dog Tacos. Sounds like a strange idea, but they are tasty!
Mexican Hot Dog Tacos
1 cup salsa (I used Salsa de Tomatillo y Chile Japonés)
10 hot dogs
3 ounces Sharp cheddar cheese
½ cup pickled jalapeños
10 thin slices of smoked bacon
10 (8-inch) flour tortillas
With a sharp knife, cut a slit lengthwise on each hot dog. Make sure not to cut all the way through.
Take the pickled jalapeños and cut them into thin slices. Stuff them into each of the slits of the hot dogs.
Grate the cheese or cut it into long, thin strips and add the cheese on top of the jalapeños.
Take a slice of bacon and wrap it around each hot dog and secure with toothpicks on the ends.
If you are going to grill the hot dogs, heat the grill to medium-hot. Lay the hot dogs cut-side up. When the cheese melts, rotate the hot dogs slightly to either side but do not place them with the cut side down or the cheese will drip out into the fire. Grill them to your liking.
You can also roast them in the oven. Heat the oven to 350 degrees Fahrenheit. Bake the hot dogs for about 10 – 15 minutes, or until the bacon is nice and crispy. Remove the hot dogs from the oven, take out the toothpicks and place a hot dog in a warmed flour tortilla (heated up on a comal/griddle or in the oven for a few minutes).
Top with your choice of salsa and serve. You can add some cotija cheese, avocado slices or a simple coleslaw like the one used in fish tacos if you’d like. But these taste great just like this!