Prep 30 mins
Cook 15 mins
This is a stove-top method, preferably using a cast-iron skillet. The bun is all–important. What you want is a Mexican bolillo, the soft version, not the crusty one. If you can’t find bolillos, you can use regular hot dog buns that are already split. Make the Jalapeno Salsa. This stuff is key. Otherwise you’re just dressing your hot dog with mayo and mustard. If you want to cheat and sub, buy the hottest commercial salsa verde you can find and thin it a bit with a mix of water and lime juice. From WWL website.
- 6 bolillo buns (or torpedo rolls)
- 6 slices of thin sliced bacon
- 6 hot dogs
- 1 (15 ounce) can pinto beans, rinsed, drained and heated through
- 1 cup chopped onion
- 1 cup diced tomato
- yellow mustard
- jalapeno salsa (recipe follows)
- 1⁄4 cup coarsely chopped onion
- 2 garlic cloves, minced
- 4 tablespoons olive oil
- 10 jalapeno peppers, stemmed, seeded and cut in half lengthwise
- 2 tablespoons freshly squeezed lime juice (or more)
- 1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
- 1 teaspoon salt
- For the Jalapeno Salsa: Place the onion in a cast-iron skillet over high heat and cook until slightly charred, about 5 minutes, stirring often. Add the garlic and cook for 30 seconds longer, making sure the garlic does not burn. Remove from the skillet and set aside.
- Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred, then add the lime juice, the remaining 2 tablespoons of olive oil, and the oregano and salt and cook until the jalapeños are softened, 1 to 2 minutes.
- Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth. If you plan to apply the salsa with a squirt bottle, add a little more lime juice and some water to thin it.
- To Make the Hot Dogs: Slit the top of each bun, cutting into the middle and leaving an inch on each end uncut. If the buns are especially doughy, make a pocket in each by pulling tufts of dough out of the centers. Toast the buns slightly or steam them; Tucson’s hot dog vendors do both.
- Take one end of a slice of bacon, hold it against one end of a hot dog, and wrap the bacon around the dog like the stripe on a candy cane. Repeat with the remaining slices of bacon and hot dogs.
- Arrange the bacon-wrapped hot dogs in a small skillet. Cook the hot dogs over medium heat on one side until the bacon is crisp and fused to the dogs. Carefully turn all of the hot dogs over at once and cook the second side until all of the bacon is brown and fused to the hot dogs.
- Place a hot dog in a bun. Add the beans, along with a scattering of onions and tomatoes. Using squirt bottles, if possible, pipe thin lines of mayonnaise across the dog, followed by mustard and the Jalapeno Salsa.
- Repeat with the remaining buns and hot dogs.
Good stuff - like being in Tucson! Instead of plain chopped tomatoes and onions, made them into Pico de Gallo with some cilantro, etc.