By Amanda Castillo on October 21, 2005
"These are truly the best hot dogs ever and this is the only way I eat my hot dogs. I used to eat these all the time when I would go to Mexico and visit family. They would have little stands in the corner and make them this way. They are great!"
Serving Size: 1 (181 g)
Servings Per Recipe: 8
"Now THIS is a hot dog! We made these for dinner last night, and boy did the flavor of these Mexican dogs exceed my expectations!!! However, instead of wrapping the bacon around the hot dog and cooking it in a skillet, we grilled the hot dogs and cooked the bacon in the oven. We spread each side of the bun with mayo and then simply tucked a slice of bacon between the bun and the dog. We topped it with diced tomatoes, diced onions, fresh CILANTRO, and a spoonful of freshly made pinto beans purchased from a nearby Mexican restaurant. (We did not use ketchup, mustard, or jalapenos.) Delicioso!"
"We make these a lot at our family BBQ's. Growing up my mom would serve them in Tortillas instead of bread."
"I have made these hot dogs for a really long time my twist is NO BEANS but I do add sour cream LOTS... I had a friend of my sisters come home with her one day, we offered her a hot dog her eyes popped out and said "THOSE ARE NOT HOT DOGS THAT'S A FULL BLOWN MEAL!" I told her she had never really had a hot dog until she tried a Mexican Hot dog... yea our food rocks!!"
"These were great, my husband and son liked them also. I put the bacon wrapped weiners in the oven and baked them and they turned out very good. I also used chili beans on top and it made a hearty meal. I couldn't believe that miracle whip tasted so good on a hot dog! The jalapenos and red onion and tomatoe set everthing off. Thanks for making Saturday night hot dogs extra special!"
"These dogs are fabulous! We love hot dogs at our house and these were SO good! Just the right kick with the jalapenos. Thank you!"
"this is a great receipe . just had one in arizona"
"Hands down the best way to have hotdogs. While in the Marine Corps we used to eat these from the portable stands outside the Tijuana bars at five o'clock in the morning. The only difference between these and what I had then and what I make now is that the beans are omitted. But I'll have to give that a try the next time. Another trick to getting the bacon to stick to the hotdog is to wrap it up and then freeze it. Then just thaw before cooking. If you don't want to wait to freeze and thaw, wrap them in the bacon and grill on the top rack of your grill."